window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_100425": {
"type": "attachments",
"id": "bayareabites_100425",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "100425",
"found": true
},
"parent": 100227,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-1038x576.jpeg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-400x192.jpeg",
"width": 400,
"mimeType": "image/jpeg",
"height": 192
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-960x461.jpeg",
"width": 960,
"mimeType": "image/jpeg",
"height": 461
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-672x372.jpeg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1.jpeg",
"width": 1280,
"height": 615
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-96x96.jpeg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-800x384.jpeg",
"width": 800,
"mimeType": "image/jpeg",
"height": 384
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-64x64.jpeg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-32x32.jpeg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-150x150.jpeg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-1180x567.jpeg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 567
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-75x75.jpeg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi1-128x128.jpeg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1442170035,
"modified": 1442170207,
"caption": "Regulars at Coach Sushi on Grand Avenue in Oakland may recognize this sushi bar. Diana Elizabeth Torres plays Juana and Yutaka Takeuchi plays Aki in East Side Sushi.",
"description": "Regulars at Coach Sushi on Grand Avenue in Oakland may recognize this sushi bar. Diana Elizabeth Torres plays Juana and Yutaka Takeuchi plays Aki in East Side Sushi.",
"title": "Regulars at Coach Sushi on Grand Avenue in Oakland may recognize this sushi bar. Diana Elizabeth Torres plays Juana and Yutaka Takeuchi plays Aki in East Side Sushi.",
"credit": "Photo courtesy of Anthony Lucero",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99880": {
"type": "attachments",
"id": "bayareabites_99880",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99880",
"found": true
},
"parent": 99879,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-400x346.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 346
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-960x830.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 830
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT.jpg",
"width": 1920,
"height": 1660
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1440x1245.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1245
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-800x692.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 692
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1920x1660.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1660
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-1180x1020.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 1020
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/MP-TT-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440971860,
"modified": 1441050547,
"caption": "Monster Pho's Tee Tran. ",
"description": "Monster Pho's Tee Tran. ",
"title": "Monster Pho's Tee Tran.",
"credit": "Anna Mindess",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99806": {
"type": "attachments",
"id": "bayareabites_99806",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99806",
"found": true
},
"parent": 99764,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-400x275.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 275
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-960x659.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 659
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5.jpg",
"width": 1920,
"height": 1318
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1440x989.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 989
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-800x549.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 549
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1920x1318.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1318
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-1180x810.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 810
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-5-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440636410,
"modified": 1440636551,
"caption": "The vegetarian plate at King of Falafel in San Francisco.",
"description": "The vegetarian plate at King of Falafel in San Francisco.",
"title": "The vegetarian plate at King of Falafel in San Francisco.",
"credit": "Kate Williams",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99789": {
"type": "attachments",
"id": "bayareabites_99789",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99789",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0692-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440631575,
"modified": 1440642707,
"caption": "A sunny weekend afternoon at Drake's",
"description": "A sunny weekend afternoon at Drake's",
"title": "A sunny weekend afternoon at Drake's",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99572": {
"type": "attachments",
"id": "bayareabites_99572",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99572",
"found": true
},
"parent": 99565,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540.jpg",
"width": 720,
"height": 540
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0975-720x540-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1440024843,
"modified": 1440024896,
"caption": "A dish of roasted corn, nixtamal nieves, trout roe is one of the most unusual on offer at Oakland’s new Salsipuedes.",
"description": "A dish of roasted corn, nixtamal nieves, trout roe is one of the most unusual on offer at Oakland’s new Salsipuedes.",
"title": "A dish of roasted corn, nixtamal nieves, trout roe is one of the most unusual on offer at Oakland’s new Salsipuedes.",
"credit": "Alix Wall",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_99412": {
"type": "attachments",
"id": "bayareabites_99412",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "99412",
"found": true
},
"parent": 98700,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/08/TRex_ribs1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1439521092,
"modified": 1439521454,
"caption": "Big spareribs with spicy sauce at T-Rex.",
"description": "Big spareribs with spicy sauce at T-Rex.",
"title": "Big spareribs with spicy sauce at T-Rex.",
"credit": "Kim Westerman",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98823": {
"type": "attachments",
"id": "bayareabites_98823",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98823",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-400x271.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 271
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-960x651.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 651
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group.jpg",
"width": 1920,
"height": 1301
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-1440x976.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 976
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-800x542.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 542
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-1920x1301.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1301
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-1180x800.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 800
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/group-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1438402434,
"modified": 1438651442,
"caption": "Some new, local bottled drink options Photo: Shelby Pope",
"description": null,
"title": "group",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98626": {
"type": "attachments",
"id": "bayareabites_98626",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98626",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1400x933.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 933
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0591-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1438036461,
"modified": 1438809821,
"caption": "Guittard chocolate and Four Barrel White Coffee frozen custard from the Frozen Kuhsterd truck. ",
"description": "Guittard chocolate and Four Barrel White Coffee frozen custard from the Frozen Kuhsterd truck. ",
"title": "Guittard chocolate and Four Barrel White Coffee frozen custard from the Frozen Kuhsterd truck.",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98368": {
"type": "attachments",
"id": "bayareabites_98368",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98368",
"found": true
},
"parent": 98365,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453.jpg",
"width": 680,
"height": 453
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/Homestead-680x453-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1437601479,
"modified": 1437601515,
"caption": "The line at Homestead, a restaurant where prices have recently gone up to accommodate a new pay structure for cooks. ",
"description": null,
"title": "The line at Homestead, a restaurant where prices have recently gone up to accommodate a new pay structure for cooks.",
"credit": "Photo by Thomas Hawk, courtesy of Flickr/Creative Commons. ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_98184": {
"type": "attachments",
"id": "bayareabites_98184",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "98184",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-400x208.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 208
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-960x499.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 499
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2.jpg",
"width": 1920,
"height": 998
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-1440x749.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 749
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-800x416.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 416
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-1400x728.jpg",
"width": 1400,
"mimeType": "image/jpeg",
"height": 728
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-1180x613.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 613
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited2-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1437175982,
"modified": 1437283996,
"caption": "A 1923 ad for Popsicle ",
"description": null,
"title": "A 1923 ad for Popsicle",
"credit": "National Archives ",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97901": {
"type": "attachments",
"id": "bayareabites_97901",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97901",
"found": true
},
"parent": 97802,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-e1437003697164.jpg",
"width": 1919,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/07/A16_margherita_side-1920-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1436829679,
"modified": 1436902540,
"caption": "A16 margherita, side view",
"description": null,
"title": "A16 margherita, side view",
"credit": "Kim Westerman",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_97375": {
"type": "attachments",
"id": "bayareabites_97375",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "97375",
"found": true
},
"parent": 0,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/06/DSC_0432-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1435213929,
"modified": 1435213929,
"caption": null,
"description": null,
"title": "DSC_0432",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_98365": {
"type": "authors",
"id": "byline_bayareabites_98365",
"meta": {
"override": true
},
"slug": "byline_bayareabites_98365",
"name": "\u003ca href=\"http://civileats.com/author/tgreenaway/\">Twilight Greenaway\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"isLoading": false
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
},
"kimwesterman": {
"type": "authors",
"id": "5575",
"meta": {
"index": "authors_1716337520",
"id": "5575",
"found": true
},
"name": "Kim Westerman",
"firstName": "Kim",
"lastName": "Westerman",
"slug": "kimwesterman",
"email": "kim.westerman@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
"avatar": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Westerman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kimwesterman"
},
"berkeleysidenosh": {
"type": "authors",
"id": "5592",
"meta": {
"index": "authors_1716337520",
"id": "5592",
"found": true
},
"name": "Berkeleyside NOSH",
"firstName": "Berkeleyside",
"lastName": "NOSH",
"slug": "berkeleysidenosh",
"email": "nosh@berkeleyside.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.berkeleyside.com/nosh/\">NOSH\u003c/a> covers all the hot news and scrumptious food-related stories in the East Bay. NOSH provides the buzz on new restaurants and bars, the chefs, the pioneers, the artisans, the food reformers and all things delicious in Berkeley, Oakland, Alameda and the surrounding area. NOSH is produced by \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>, Berkeley’s locally grown, independent news website.",
"avatar": "https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g",
"twitter": "ebnosh",
"facebook": "ebnosh",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Berkeleyside NOSH | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/81dfb429e31c636d536dc580cea21903?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/berkeleysidenosh"
}
},
"pagesReducer": {
"bayareabites_category_oakland": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"score": 10.871019
},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"title": "oakland",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 11
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=oakland",
"seeMore": false,
"paginated": true,
"page": 11
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_100227": {
"type": "posts",
"id": "bayareabites_100227",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "100227",
"score": null,
"sort": [
1442348738000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1442348738,
"format": "video",
"disqusTitle": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"title": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/XaMo7qN-OMg\u003c/p>\n\n",
"disqusIdentifier": "100227 http://ww2.kqed.org/bayareabites/?p=100227",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/09/15/east-side-sushi-explores-a-culture-clash-through-food-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1442451879,
"excerpt": "A Latina woman faces racism and sexism in her quest to become a sushi chef in this indie feature film made by Oakland filmmaker Anthony Lucero playing at theaters near you.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A Latina woman faces racism and sexism in her quest to become a sushi chef in this indie feature film made by Oakland filmmaker Anthony Lucero playing at theaters near you.",
"title": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'East Side Sushi' Explores a Culture Clash Through Food in Oakland",
"datePublished": "2015-09-15T13:25:38-07:00",
"dateModified": "2015-09-16T18:04:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "east-side-sushi-explores-a-culture-clash-through-food-in-oakland",
"status": "publish",
"path": "/bayareabites/100227/east-side-sushi-explores-a-culture-clash-through-food-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yes, it’s a film about sushi, but that’s where any comparison with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/03/film-review-jiro-dreams-of-sushi/\" target=\"_blank\">that other film\u003c/a> ends.\u003c/p>\n\u003cp>After winning over audiences at numerous film festivals, “\u003ca href=\"http://www.eastsidesushifilm.com/\" target=\"_blank\">East Side Sushi\u003c/a>,” which takes place in Oakland, and was written and directed by East Oakland-raised filmmaker Anthony Lucero, will open locally September 18. Lucero will be present at the screening at the Grand Lake Theatre in Oakland on the 18\u003csup>th\u003c/sup>, and at the Sundance Kabuki Theater in San Francisco on the 19\u003csup>th\u003c/sup>. The film will be showing throughout the Bay Area, with \u003ca href=\"http://www.eastsidesushifilm.com/media.htm\" target=\"_blank\">all theaters listed\u003c/a> on the film's website.\u003c/p>\n\u003cfigure id=\"attachment_100426\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100426\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi2.jpeg\" alt=\"Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi.\" width=\"461\" height=\"260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi2-400x226.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Juana takes over for her father selling fruit from a cart in East Oakland in East Side Sushi. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The movie is about Juana, a Latina woman, who is extremely capable in the kitchen, and longs to do more than the lowliest restaurant jobs. A young, single mother who lives with her father and daughter, the trio is reliant on the income from her father’s fruit cart and from Juana’s cleaning job.\u003c/p>\n\u003cp>When she sees a help wanted sign in a sushi restaurant, Juana applies, even though it seems pretty clear that a piece of shiro maguro has never crossed her lips. While her father would prefer her to work at a taqueria – so at least he’ll be able to enjoy the food she brings home – she gets the job and is a fast learner, so fast that she quickly aspires to become a sushi chef, so she can interact with the customers, rather than doing prep work in the kitchen.\u003c/p>\n\u003cfigure id=\"attachment_100428\" class=\"wp-caption alignright\" style=\"max-width: 461px\">\u003cimg class=\"size-full wp-image-100428\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sushi4.jpeg\" alt=\"Filmmaker Anthony Lucero.\" width=\"461\" height=\"277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4.jpeg 461w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sushi4-400x240.jpeg 400w\" sizes=\"(max-width: 461px) 100vw, 461px\">\u003cfigcaption class=\"wp-caption-text\">Filmmaker Anthony Lucero. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A graduate of San Francisco State’s film program, Lucero has done mostly documentaries, and has worked on special effects for some major Hollywood titles like the forthcoming Star Wars film.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He was inspired to write the story about Juana when one evening he began wondering about the inner life of a restaurant dishwasher.\u003c/p>\n\u003cp>While he began writing the screenplay with the lead character named Juan, who aspired to work in a French restaurant, he eventually changed him into Juana, and dropped French cuisine in lieu of sushi.\u003c/p>\n\u003cp>“I like that culture clash, or mix of Japanese and Mexicans in one story,” he said. “Plus sushi is very cinematic. Japanese food is incredibly beautiful.”\u003c/p>\n\u003cp>Furthermore, he appreciated how the added layer of sexism added to the challenges his protagonist faced.\u003c/p>\n\u003cp>“Of course women should be able to work wherever they want,” said Lucero. “It seems ridiculous that a woman can’t become a sushi chef, but if you saw one who wasn’t a Japanese male you’d think twice.”\u003c/p>\n\u003cfigure id=\"attachment_100427\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-100427\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Sushi3.jpeg\" alt=\"Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \" width=\"1280\" height=\"738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-400x231.jpeg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-800x461.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-1180x680.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Sushi3-960x554.jpeg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Once Juana decides she wants to be a sushi chef, she spends time practicing at home. \u003ccite>(Photo courtesy of Anthony Lucero)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a food lover himself, but one that doesn’t much like to cook, Lucero became driven by the idea of “what does it take to make good food? Is it your culture, or if you’re a man or woman, does that mean you can make something better than someone else?”\u003c/p>\n\u003cp>While the stars – Diana Elizabeth Torres as Juana and Yutaka Takeuchi as Aki, the sushi chef who becomes not only Juana’s mentor but her love interest – came from Los Angeles, much else about the film is homegrown, especially since as a low-budget movie, Lucero relied on the help of family and friends.\u003c/p>\n\u003cp>The reasons for this were threefold; “Why not film in Oakland?” asked Lucero. “It’s a cinematic city that’s beautiful to shoot wasn’t even a thought.” The fact that the movie had a blending of cultures as a theme also made it the perfect backdrop, he said, and then there was the purely practical reason.\u003c/p>\n\u003cp>“I could call my family to help out with food and craft services,” Lucero said, noting that while he had friends and family members feeding the cast, he could also ask a relative “can you hold that light stand over there?”\u003c/p>\n\u003cp>Perhaps the greatest compliment Lucero has received about the film is when viewers ask whether Aki the sushi chef, is a real sushi chef. The answer is decidedly no.\u003c/p>\n\u003cp>Given the low budget, Lucero’s first idea was for the actors to watch YouTube videos on sushi-making, or ask local chefs if they could observe them. But then on a whim, he called up the \u003ca href=\"http://www.sushischool.net/home.php\" target=\"_blank\">Sushi Chef Institute \u003c/a>in Torrance, to ask whether the actors could observe some classes. Instead, owner Andy Matsuda said he would teach the actors at no cost.\u003c/p>\n\u003cp>The actors had two weeks of training. And while they couldn’t afford to hire a sushi chef to be on set, since they filmed in real restaurants, occasionally, one came in to watch.\u003c/p>\n\u003cp>“Sometimes one would be there, and say ‘Put your knife here,’ or ‘Don’t do it that way,’” said Lucero.\u003c/p>\n\u003cp>Regulars of \u003ca href=\"http://www.coachsushi.com/Coach_Sushi.html\" target=\"_blank\">Coach Sushi\u003c/a> on Grand Avenue will recognize its interior as where much of the action takes place; the kitchen of \u003ca href=\"http://www.asbdama.com\" target=\"_blank\">B-Dama\u003c/a>, formerly on Piedmont Avenue, now downtown, is where the back of the restaurant action took place, and the scenes in the stockroom were shot at \u003ca href=\"http://mijorijapanese.com\" target=\"_blank\">Mijori Japanese Restaurant and Sushi Bar\u003c/a>, also on Grand. All the restaurants allowed Lucero to use their places for free, when they were closed.\u003c/p>\n\u003cp>Lucero expressed his gratitude that all three restaurants were so accommodating, noting that he did not know the owners of any of them before.\u003c/p>\n\u003cp>“We were desperate to find a place, or we were not going to make this movie,” he said. “But that didn’t happen. We had so many people who helped us with such amazing generosity.”\u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/XaMo7qN-OMg'\n title='//www.youtube.com/embed/XaMo7qN-OMg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/100227/east-side-sushi-explores-a-culture-clash-through-food-in-oakland",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_366",
"bayareabites_1593"
],
"tags": [
"bayareabites_14805",
"bayareabites_13182",
"bayareabites_336"
],
"featImg": "bayareabites_100425",
"label": "bayareabites"
},
"bayareabites_99879": {
"type": "posts",
"id": "bayareabites_99879",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99879",
"score": null,
"sort": [
1441053464000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1441053464,
"format": "standard",
"disqusTitle": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n",
"disqusIdentifier": "99879 http://ww2.kqed.org/bayareabites/?p=99879",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/31/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1154,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1441136130,
"excerpt": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was \"impossible\" and \"doomed to fail.\" He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was "impossible" and "doomed to fail." He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"datePublished": "2015-08-31T13:37:44-07:00",
"dateModified": "2015-09-01T12:35:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking",
"status": "publish",
"path": "/bayareabites/99879/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99879/tee-trans-monster-pho-conquers-oakland-with-traditional-vietnamese-cooking",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_8770",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807"
],
"tags": [
"bayareabites_14783",
"bayareabites_14784",
"bayareabites_2929",
"bayareabites_68"
],
"featImg": "bayareabites_99880",
"label": "bayareabites"
},
"bayareabites_99764": {
"type": "posts",
"id": "bayareabites_99764",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99764",
"score": null,
"sort": [
1440787536000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1440787536,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n",
"disqusIdentifier": "99764 http://ww2.kqed.org/bayareabites/?p=99764",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1641,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1481592874,
"excerpt": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"datePublished": "2015-08-28T11:45:36-07:00",
"dateModified": "2016-12-12T17:34:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/99764/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99764/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay",
"authors": [
"5485"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1873"
],
"tags": [
"bayareabites_10263",
"bayareabites_14726",
"bayareabites_9251"
],
"featImg": "bayareabites_99806",
"label": "source_bayareabites_99764"
},
"bayareabites_99798": {
"type": "posts",
"id": "bayareabites_99798",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99798",
"score": null,
"sort": [
1440693906000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440693906,
"format": "standard",
"disqusTitle": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" 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\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
"disqusIdentifier": "99798 http://ww2.kqed.org/bayareabites/?p=99798",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/27/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 985,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1481592914,
"excerpt": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"datePublished": "2015-08-27T09:45:06-07:00",
"dateModified": "2016-12-12T17:35:14-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"status": "publish",
"path": "/bayareabites/99798/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" 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\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99798/drakes-dealership-drakes-brewing-expands-its-empire-with-sprawling-sunny-uptown-beergarden-2",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_10077",
"bayareabites_14734"
],
"featImg": "bayareabites_99789",
"label": "bayareabites"
},
"bayareabites_99565": {
"type": "posts",
"id": "bayareabites_99565",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99565",
"score": null,
"sort": [
1440026148000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1440026148,
"format": "standard",
"disqusTitle": "Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland",
"title": "Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s yet another indication that Oakland is the place to be when a chef who worked at a Napa restaurant with three Michelin stars leaves to be in his own kitchen on a nondescript corner of 42nd and Market streets.\u003c/p>\n\u003cp>That’s just what \u003ca href=\"http://www.berkeleyside.com/tag/marcus-krauss/\" target=\"_blank\">Marcus Krauss\u003c/a>, a former cook at the Restaurant at Meadowood, did. He left the celebrated Restaurant at Meadowood to become a partner and executive chef at \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a>, a restaurant a long time in the making.\u003c/p>\n\u003cp>Salsipuedes was built by \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a>‘s \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a> in a former salon in North Oakland’s Longfellow district. A wrap-around mural in sea-tone blues is still being painted on the outside by a local artist, while the inside gives off a casual, beachy vibe with white tiles and aqua walls. There’s one large communal table in the middle, with bar seating around the open kitchen, and facing the street.\u003c/p>\n\u003cp>Longfellow has yet to undergo the same changes as neighboring Temescal, but it’s been identified as an up-and-coming neighborhood. Many don’t know that it’s called the Longfellow district at all.\u003c/p>\n\u003cp>Recognizing that the neighborhood is “greatly underserved,” Porter first signed a conditional lease for the space in September of 2013. He \u003ca href=\"http://www.berkeleyside.com/2014/01/10/salsipuedes-aims-for-heartfelt-cooking-in-north-oakland/\" target=\"_blank\">spoke to NOSH about the restaurant in early 2014\u003c/a>. After a successful sale of pre-opening credit, the restaurant is currently in soft opening mode and will have its grand opening August 20.\u003c/p>\n\u003cfigure id=\"attachment_99570\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0970-720x540.jpg\" alt=\"Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salsipuedes is named for a bay in Ensenada on the Baja coast of California. Roughly translated, it means “get out if you can,” so when Krauss decided to join the team, he and Porter took a trip to the namesake bay for inspiration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It wasn’t to eat specific dishes, but to get my head around the vibe and the atmosphere and how the food felt,” said Krauss. “After coming back, I started writing a draft menu, and about 90 percent of it is on our opening menu.”\u003c/p>\n\u003cp>Porter, who frequently traveled south of the border when he lived in San Diego, wanted to combine the approach to food in Ensenada — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.\u003c/p>\n\u003cp>For his part, Krauss is excited to be at the helm of his own kitchen. “The kind of food I was cooking under [Christopher Kostow at the Restaurant at Meadowood] had really clean flavors with some Pacific Rim influence,” but that’s where the similarities end, he said. “This is a lot more casual and it’s not even the same type of cuisine, but the cleanness of the flavors really translate.”\u003c/p>\n\u003cp>Nonetheless, he’s held on to his tweezers. While Porter and Krauss may describe the food as “beach barbecue,” it’s certainly more elaborate and pretty than most of us are accustomed to at such a meal.\u003c/p>\n\u003cp>The current menu has one snack, corn nuts with seaweed salt ($3.50), four cold dishes, and seven hot dishes, all of them on small plates, meant to be shared. Salsipuedes treated NOSH to quite a few of them.\u003c/p>\n\u003cfigure id=\"attachment_99571\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0973-720x540.jpg\" alt=\"Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We first tried the tiradito, a Peruvian crudo of raw black cod fish in a spicy yuzu ponzu sauce with Serrano chile slices ($17).\u003c/p>\n\u003cp>Porter also suggested we try what may be his favorite dish on the menu: roasted corn with nixtamal nieves and trout roe ($12). We didn’t realize the dish included savory corn ice cream (or hominy ice milk, if you want to be more exact) in addition to the roasted corn until it came out. With its garnish of sea grass and bright orange trout row, this dish was not only stunning, but was among the most unusual.\u003c/p>\n\u003cfigure id=\"attachment_99573\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0979-720x540.jpg\" alt=\"Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tempura sea beans — served with a kewpie mayo — were dredged in rice flour, making them not only gluten-free but delightfully crunchy ($8). Both Porter and Krauss are also excited about their version of Cioppino, which is nothing like the traditional stew. Theirs is made with heirloom Rancho Gordo cranberry beans, clams, fish and Mendocino seaweeds ($18), with no tomatoes in sight.\u003c/p>\n\u003cp>“I consider it a bean dish more than a seafood dish,” said Krauss. “This one has really great beans with a bit of seafood and seaweeds as well. It has the aroma and flavors to evoke the coast.”\u003c/p>\n\u003cfigure id=\"attachment_99574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0985-720x540.jpg\" alt=\"The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krauss’s “Octopus Melt Bao” offers a similar mash-up of flavors, with Oregon shrimp and pork cracklin’s ($15).\u003c/p>\n\u003cp>Last, we tried the drowned chicken torta ($13). It’s given a Japanese treatment, covered in a bright orange katsu sauce with kimchi and wakame seaweed inside. Krauss calls it “the most delicious, messy kind of thing on the menu.”\u003c/p>\n\u003cp>On Tuesdays, the torta is highlighted. Salsipuedes is offering it as a kind of “burger and fries” special alongside sea bean tempura and a draft beer for $20.\u003c/p>\n\u003cfigure id=\"attachment_99575\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0988-720x540.jpg\" alt=\"The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few of the menu items we did not try were a salad of local greens with stone fruit, tomato and cheese ($9); shisito peppers with grilled fruit and salt plum ($7); grilled eggplant and tomatoes with olive oil and pistachio ($10); and a pork steak with cipollini onions and sorrel ($27).\u003c/p>\n\u003cp>A beef tongue dish with sea urchin, seaweed and green salsa ($18) has already proven to be an early favorite. In fact, it is so popular that the kitchen had already run out of it during our visit.\u003c/p>\n\u003cp>Dessert was a rose petal ice cream with rhubarb and pickled strawberries ($5). Porter is working with the artisanal ice cream brand Nieves Cinco de Mayo to include specialty ice creams for dessert. (Luis Abundis, the owner of Nieves Cinco de Mayo, is also a partner in the restaurant.)\u003c/p>\n\u003cfigure id=\"attachment_99576\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0990-720x540.jpg\" alt=\"The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To drink, Salispuedes has a carefully-curated wine list. “The beer selections are all food-pairing driven,” said Porter. “They’re typically under 6% alcohol by volume because the higher-alcohol beers don’t typically pair as well with delicate flavors as you’ll find in our menu. With that in mind, we’ve got a variety of very well-crafted beers made locally and in Ensenada.”\u003c/p>\n\u003cp>The wine list was put together by Bradford Taylor, owner of Oakland’s \u003ca href=\"http://www.berkeleyside.com/tag/ordinaire/\" target=\"_blank\">Ordinaire\u003c/a> wine bar. Glasses range in price from $8.50 to $15 and bottles range from $32 to $58.\u003c/p>\n\u003cp>“The wine list is composed entirely of natural wines from coastal and maritime regions to go with our food,” said Porter. “Bradford selected a range of flavors and types of wine that pair well with the specific dishes on the menu and give a good breadth of options, and also that are exciting and perhaps not yet well-known.”\u003c/p>\n\u003cp>If Longfellow becomes the next Temescal, let it be said here first that Porter and Krauss should be given the credit.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.salsipuedes.us/\" target=\"_blank\">Salsipuedes\u003c/a> is at 4201 Market St. (at 42nd Street), Oakland. Open Tuesdays to Saturdays from 5 to 10 p.m. No reservations. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/salsipuedesrestaurant?fref=ts\" target=\"_blank\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/SalsipuedesUS\" target=\"_blank\">Twitter\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This post by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a> was originally published on Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/08/12/salsipuedes-brings-baja-cooking-to-north-oakland/\" target=\"_blank\">NOSH\u003c/a> .\u003c/em>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "99565 http://ww2.kqed.org/bayareabites/?p=99565",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/19/salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1343,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1440455297,
"excerpt": "Grand Opening August 20 in Oakland's Longfellow district — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Grand Opening August 20 in Oakland's Longfellow district — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.",
"title": "Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland",
"datePublished": "2015-08-19T16:15:48-07:00",
"dateModified": "2015-08-24T15:28:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland",
"status": "publish",
"path": "/bayareabites/99565/salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s yet another indication that Oakland is the place to be when a chef who worked at a Napa restaurant with three Michelin stars leaves to be in his own kitchen on a nondescript corner of 42nd and Market streets.\u003c/p>\n\u003cp>That’s just what \u003ca href=\"http://www.berkeleyside.com/tag/marcus-krauss/\" target=\"_blank\">Marcus Krauss\u003c/a>, a former cook at the Restaurant at Meadowood, did. He left the celebrated Restaurant at Meadowood to become a partner and executive chef at \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a>, a restaurant a long time in the making.\u003c/p>\n\u003cp>Salsipuedes was built by \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a>‘s \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a> in a former salon in North Oakland’s Longfellow district. A wrap-around mural in sea-tone blues is still being painted on the outside by a local artist, while the inside gives off a casual, beachy vibe with white tiles and aqua walls. There’s one large communal table in the middle, with bar seating around the open kitchen, and facing the street.\u003c/p>\n\u003cp>Longfellow has yet to undergo the same changes as neighboring Temescal, but it’s been identified as an up-and-coming neighborhood. Many don’t know that it’s called the Longfellow district at all.\u003c/p>\n\u003cp>Recognizing that the neighborhood is “greatly underserved,” Porter first signed a conditional lease for the space in September of 2013. He \u003ca href=\"http://www.berkeleyside.com/2014/01/10/salsipuedes-aims-for-heartfelt-cooking-in-north-oakland/\" target=\"_blank\">spoke to NOSH about the restaurant in early 2014\u003c/a>. After a successful sale of pre-opening credit, the restaurant is currently in soft opening mode and will have its grand opening August 20.\u003c/p>\n\u003cfigure id=\"attachment_99570\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0970-720x540.jpg\" alt=\"Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salsipuedes is named for a bay in Ensenada on the Baja coast of California. Roughly translated, it means “get out if you can,” so when Krauss decided to join the team, he and Porter took a trip to the namesake bay for inspiration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It wasn’t to eat specific dishes, but to get my head around the vibe and the atmosphere and how the food felt,” said Krauss. “After coming back, I started writing a draft menu, and about 90 percent of it is on our opening menu.”\u003c/p>\n\u003cp>Porter, who frequently traveled south of the border when he lived in San Diego, wanted to combine the approach to food in Ensenada — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.\u003c/p>\n\u003cp>For his part, Krauss is excited to be at the helm of his own kitchen. “The kind of food I was cooking under [Christopher Kostow at the Restaurant at Meadowood] had really clean flavors with some Pacific Rim influence,” but that’s where the similarities end, he said. “This is a lot more casual and it’s not even the same type of cuisine, but the cleanness of the flavors really translate.”\u003c/p>\n\u003cp>Nonetheless, he’s held on to his tweezers. While Porter and Krauss may describe the food as “beach barbecue,” it’s certainly more elaborate and pretty than most of us are accustomed to at such a meal.\u003c/p>\n\u003cp>The current menu has one snack, corn nuts with seaweed salt ($3.50), four cold dishes, and seven hot dishes, all of them on small plates, meant to be shared. Salsipuedes treated NOSH to quite a few of them.\u003c/p>\n\u003cfigure id=\"attachment_99571\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0973-720x540.jpg\" alt=\"Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We first tried the tiradito, a Peruvian crudo of raw black cod fish in a spicy yuzu ponzu sauce with Serrano chile slices ($17).\u003c/p>\n\u003cp>Porter also suggested we try what may be his favorite dish on the menu: roasted corn with nixtamal nieves and trout roe ($12). We didn’t realize the dish included savory corn ice cream (or hominy ice milk, if you want to be more exact) in addition to the roasted corn until it came out. With its garnish of sea grass and bright orange trout row, this dish was not only stunning, but was among the most unusual.\u003c/p>\n\u003cfigure id=\"attachment_99573\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0979-720x540.jpg\" alt=\"Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tempura sea beans — served with a kewpie mayo — were dredged in rice flour, making them not only gluten-free but delightfully crunchy ($8). Both Porter and Krauss are also excited about their version of Cioppino, which is nothing like the traditional stew. Theirs is made with heirloom Rancho Gordo cranberry beans, clams, fish and Mendocino seaweeds ($18), with no tomatoes in sight.\u003c/p>\n\u003cp>“I consider it a bean dish more than a seafood dish,” said Krauss. “This one has really great beans with a bit of seafood and seaweeds as well. It has the aroma and flavors to evoke the coast.”\u003c/p>\n\u003cfigure id=\"attachment_99574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0985-720x540.jpg\" alt=\"The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krauss’s “Octopus Melt Bao” offers a similar mash-up of flavors, with Oregon shrimp and pork cracklin’s ($15).\u003c/p>\n\u003cp>Last, we tried the drowned chicken torta ($13). It’s given a Japanese treatment, covered in a bright orange katsu sauce with kimchi and wakame seaweed inside. Krauss calls it “the most delicious, messy kind of thing on the menu.”\u003c/p>\n\u003cp>On Tuesdays, the torta is highlighted. Salsipuedes is offering it as a kind of “burger and fries” special alongside sea bean tempura and a draft beer for $20.\u003c/p>\n\u003cfigure id=\"attachment_99575\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0988-720x540.jpg\" alt=\"The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few of the menu items we did not try were a salad of local greens with stone fruit, tomato and cheese ($9); shisito peppers with grilled fruit and salt plum ($7); grilled eggplant and tomatoes with olive oil and pistachio ($10); and a pork steak with cipollini onions and sorrel ($27).\u003c/p>\n\u003cp>A beef tongue dish with sea urchin, seaweed and green salsa ($18) has already proven to be an early favorite. In fact, it is so popular that the kitchen had already run out of it during our visit.\u003c/p>\n\u003cp>Dessert was a rose petal ice cream with rhubarb and pickled strawberries ($5). Porter is working with the artisanal ice cream brand Nieves Cinco de Mayo to include specialty ice creams for dessert. (Luis Abundis, the owner of Nieves Cinco de Mayo, is also a partner in the restaurant.)\u003c/p>\n\u003cfigure id=\"attachment_99576\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0990-720x540.jpg\" alt=\"The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To drink, Salispuedes has a carefully-curated wine list. “The beer selections are all food-pairing driven,” said Porter. “They’re typically under 6% alcohol by volume because the higher-alcohol beers don’t typically pair as well with delicate flavors as you’ll find in our menu. With that in mind, we’ve got a variety of very well-crafted beers made locally and in Ensenada.”\u003c/p>\n\u003cp>The wine list was put together by Bradford Taylor, owner of Oakland’s \u003ca href=\"http://www.berkeleyside.com/tag/ordinaire/\" target=\"_blank\">Ordinaire\u003c/a> wine bar. Glasses range in price from $8.50 to $15 and bottles range from $32 to $58.\u003c/p>\n\u003cp>“The wine list is composed entirely of natural wines from coastal and maritime regions to go with our food,” said Porter. “Bradford selected a range of flavors and types of wine that pair well with the specific dishes on the menu and give a good breadth of options, and also that are exciting and perhaps not yet well-known.”\u003c/p>\n\u003cp>If Longfellow becomes the next Temescal, let it be said here first that Porter and Krauss should be given the credit.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.salsipuedes.us/\" target=\"_blank\">Salsipuedes\u003c/a> is at 4201 Market St. (at 42nd Street), Oakland. Open Tuesdays to Saturdays from 5 to 10 p.m. No reservations. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/salsipuedesrestaurant?fref=ts\" target=\"_blank\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/SalsipuedesUS\" target=\"_blank\">Twitter\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This post by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a> was originally published on Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/08/12/salsipuedes-brings-baja-cooking-to-north-oakland/\" target=\"_blank\">NOSH\u003c/a> .\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99565/salsipuedes-brings-baja-coastal-cuisine-with-a-bay-area-spin-to-north-oakland",
"authors": [
"5592"
],
"categories": [
"bayareabites_13813",
"bayareabites_366",
"bayareabites_1807"
],
"tags": [
"bayareabites_14713",
"bayareabites_13654",
"bayareabites_14714"
],
"featImg": "bayareabites_99572",
"label": "bayareabites"
},
"bayareabites_98700": {
"type": "posts",
"id": "bayareabites_98700",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98700",
"score": null,
"sort": [
1439575403000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1439575403,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"title": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99084,99083,99080,99082,99081\"]\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99090,99091,99089,99088\"]\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99094,99096,99097,99095\"]\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99105,99100,99101,99103,99104,99102\"]\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99111,99112,99108,99110,99109\"]\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99119,99120,99115,99118,99117,99116\"]\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99393,99390,99392,99391,99389\"]\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99401,99399,99428,99400,99402,99398\"] \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99406,99404,99405,99407,99420\"]\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99412,99414,99410,99413,99411\"]\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "98700 http://ww2.kqed.org/bayareabites/?p=98700",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/14/bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 3123,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1481592947,
"excerpt": "In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.",
"title": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"datePublished": "2015-08-14T11:03:23-07:00",
"dateModified": "2016-12-12T17:35:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/98700/bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99084,99083,99080,99082,99081",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99090,99091,99089,99088",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99094,99096,99097,99095",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99105,99100,99101,99103,99104,99102",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99111,99112,99108,99110,99109",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99119,99120,99115,99118,99117,99116",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99393,99390,99392,99391,99389",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99401,99399,99428,99400,99402,99398",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99406,99404,99405,99407,99420",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "99412,99414,99410,99413,99411",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98700/bay-area-bites-guide-to-the-10-best-american-style-barbecue-joints-in-the-east-bay",
"authors": [
"5575"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_2250",
"bayareabites_1289"
],
"featImg": "bayareabites_99412",
"label": "source_bayareabites_98700"
},
"bayareabites_98869": {
"type": "posts",
"id": "bayareabites_98869",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98869",
"score": null,
"sort": [
1438802757000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1438802757,
"format": "standard",
"disqusTitle": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"title": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "98869 http://ww2.kqed.org/bayareabites/?p=98869",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/08/05/chicory-coffee-mint-lemonade-and-kefir-water-5-new-local-bottled-drinks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 882,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1539806510,
"excerpt": "The drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally.",
"title": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chicory Coffee, Mint Lemonade And Kefir Water: 5 New Local Bottled Drinks",
"datePublished": "2015-08-05T12:25:57-07:00",
"dateModified": "2018-10-17T13:01:50-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chicory-coffee-mint-lemonade-and-kefir-water-5-new-local-bottled-drinks",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/beverages-2/",
"source": "Beverages",
"path": "/bayareabites/98869/chicory-coffee-mint-lemonade-and-kefir-water-5-new-local-bottled-drinks",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s hot, you’re thirsty. What should you reach for? The drink aisle has long been home to a rainbow of Cokes, Snapples, and Arizonas, comforting combinations of sugar and caffeine to get you through the daily grind. But that’s not enough these days. There’s a demand for drinks that are both healthier and more gourmet, with creative flavor combinations and organic ingredients. And so the drink aisles in the Bay Area have swelled, with several new locally made bottled drinks trying to make their way into your fridge and heart, armed with artful packaging, organic labels and promises both humble (good tasting coffee) and grand (improving your gastrointestinal tract). Here are a few options for some novel bottled drinks made locally:\u003c/p>\n\u003cfigure id=\"attachment_98821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0646.jpg\" alt=\"Jittery John's Cold Brew Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0646-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jittery John's Cold Brew Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jitteryjohns.com/\" target=\"_blank\">Jittery John’s\u003c/a> cold brew is made with chicory root, a trendy choice for high-end coffees these days: Blue Bottle, Stumptown and Chameleon all offer coffees made with chicory, a cousin of endive. Some places, like LA’s famous \u003ca href=\"http://sqirlla.com/\" target=\"_blank\">Sqirl,\u003c/a> even serve cups of the root brewed like a tea. But chicory’s inclusion in coffee started as more of a necessity than a choice. The French \u003ca href=\"http://www.huffingtonpost.com/entry/this-is-what-chicory-is-and-why-it-sometimes-shows-up-in-coffee_55918228e4b081449b4c95ff\" target=\"_blank\">were the first\u003c/a> to cut their coffee with chicory to make it last longer in lean times, and they brought the tradition with them when they settled in Louisiana. Over time, chicory coffee became associated with New Orleans, where it’s served at iconic spots like \u003ca href=\"http://www.cafedumonde.com/\" target=\"_blank\">Cafe Du Monde\u003c/a> and \u003ca href=\"http://www.communitycoffee.com/products/coffee\" target=\"_blank\">Community Coffee.\u003c/a> The version that Berkeley-based (and \u003ca href=\"https://www.reddit.com/r/tifu/comments/31fawq/tifu_by_mistakenly_dropping_viagra_into_coffee/\" target=\"_blank\">Reddit famous\u003c/a>, link slightly NSFW) Jittery John’s makes is mild, with the chicory imparting only a slight nuttiness but no bitterness to the smooth tasting cold brew.\u003c/p>\n\u003cfigure id=\"attachment_98818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0667.jpg\" alt=\"The Living Apothecary's Probiotic Kefir Water Tea Tonic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0667-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary's Probiotic Kefir Water Tea Tonic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"http://livingapothecary.com/\" target=\"_blank\">Living Apothecary\u003c/a> makes a series of good-for-you drinks that includes nut milks and kefir tea tonics, like the Passionflower Lemongrass tonic I grabbed on a recent trip to Berkeley Bowl. Similar to milk kefir but without the dairy, water kefir is a fermented drink made from kefir grains (a combination of yeast and bacteria) that’s supposed to improve both your digestive and immune systems. Since it’s fermented for less time than kombucha, it’s a good starter beverage for someone who’d like to experiment with probiotic drinks without committing to kombucha’s distinctive sour wine taste. The Passionflower Lemongrass tonic, made from kefir water and passionflower tea, has a bright, clean, tea flavor, with the lemongrass providing a light herbal note to balance the tonic’s sweetness.\u003c/p>\n\u003cfigure id=\"attachment_98820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0653.jpg\" alt=\"Pop & Bottle Cacao Almond Milk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0653-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pop & Bottle Cacao Almond Milk. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco’s \u003ca href=\"http://www.popandbottle.com/\" target=\"_blank\">Pop & Bottle\u003c/a> makes a collection of raw, organic milks made from sprouted almonds in flavors like chai and vanilla bean. The cacao almond milk, sweetened with dates and made with cacao powder, opens with a strong whiff of cinnamon, and has a surprising rich, tart flavor. Unlike a lot of nut milks, it has an impressively smooth, thick, non-watery texture, with no grittiness. My boyfriend deemed it “a healthier, adult \u003ca href=\"http://www.yoo-hoo.com/\" target=\"_blank\">Yoo-hoo\u003c/a>.”\u003c/p>\n\u003cfigure id=\"attachment_98819\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0664.jpg\" alt=\"Liovi Vanilla Probiotic Drink.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0664-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liovi Vanilla Probiotic Drink. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.liovi.com/\" target=\"_blank\">Liovi \u003c/a>yogurt drink makes a lot of claims. Its bottle promises to help you “promote a healthy intestinal balance” and “tune your life,” and its website delicately offers help with “Unpredictable Bowel Habits.” It’s the product of Palo Alto’s NuBiome, which produces products designed to help people recalibrate their gut bacteria and GI tract, among other goals. The yogurt drink is made from Lactobacillus bulgaricus B-30892, \u003ca href=\"http://www.google.com/patents/US7901925\" target=\"_blank\">a patented \u003c/a>probiotic bacteria strain that’s \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19397787\" target=\"_blank\">supposed to help reverse \u003c/a>a host of gastrointestinal ailments. Hopefully it has some of those health benefits, because taste-wise, it’s not immediately appealing. It smells strongly like cookie dough but tastes more like aggressively yeasty yogurt, with a thick milkshake-like texture. After a few sips, the vanilla scented concoction becomes more palatable, and almost pleasant, if you’re a fan of the funk in kombucha and certain cheeses. Since I only tried one bottle of it, I wasn’t able to try the recommended one to three bottles a day for three weeks for optimal gut repair, but if you believe \u003ca href=\"http://forum.parkinson.org/index.php?/topic/18872-constipation-relief-liovi-probiotic-drink/\" target=\"_blank\">random forum posts\u003c/a> \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=7&cad=rja&uact=8&ved=0CE8QtwIwBmoVChMI2rnQ_KiOxwIVCi2ICh08qQGY&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3D9MKmxxnPLY8&ei=PBvAVdqrD4raoAS80obACQ&usg=AFQjCNHX08yOk-3tiU-NI1IwW0o4kzQHKA&sig2=W7e-4WSCDfNGN6n9MXp5Kg&bvm=bv.99261572,d.cGU\" target=\"_blank\">around the internet\u003c/a>, it can make a substantial difference for people with various GI tract problems.\u003c/p>\n\u003cfigure id=\"attachment_98822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0660.jpg\" alt=\"Lemonint Strawberry Mint Lemonade.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0660-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemonint Strawberry Mint Lemonade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sebastopol company \u003ca href=\"http://lemonint.com/\" target=\"_blank\">Lemonint\u003c/a> makes a series of mint lemonades flavored with peaches, black tea and strawberries. They tout the fresh mint they use for each batch, and it’s obvious: as soon as you open the bottle, you get a whiff the distinctive scent of fresh mint, not the toothpaste or \u003ca href=\"https://en.wikipedia.org/wiki/Junior_Mints\" target=\"_blank\">Junior Mints\u003c/a> kind. The idea of a mint lemonade is a smart one, since it tempers the natural sweetness of the lemonade and strawberry in the bottle I tried, and keeps it all from being cloying. Everything--the strawberry, mint and lemon-- tastes authentic: the flavors all taste like the actual plants they come from, a nice change. It’s refreshing, cooling and the perfect summer drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98869/chicory-coffee-mint-lemonade-and-kefir-water-5-new-local-bottled-drinks",
"authors": [
"5566"
],
"categories": [
"bayareabites_264",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1245",
"bayareabites_9283",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1248"
],
"tags": [
"bayareabites_13419",
"bayareabites_16250"
],
"featImg": "bayareabites_98823",
"label": "source_bayareabites_98869"
},
"bayareabites_98622": {
"type": "posts",
"id": "bayareabites_98622",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98622",
"score": null,
"sort": [
1438352175000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1438352175,
"format": "standard",
"disqusTitle": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area",
"title": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Us Bay Area residents can be a proud bunch when it comes to food. And justifiably so! With a climate that guarantees us picture perfect produce year round, we live in a veritable Eden of fresh, delicious food, far, far away from places with canned vegetables and \u003ca href=\"http://www.nytimes.com/2015/04/15/dining/dont-mess-with-my-breakfast-sandwich.html\" target=\"_blank\">bizarre obsessions\u003c/a> with egg sandwiches--places like the Midwest or the East Coast.\u003c/p>\n\u003cp>Yet, there’s one area that they’ve got us beat: frozen custard, a frozen Midwest and East Coast treat that’s rich, creamy and definitely better than ice cream.\u003c/p>\n\u003cp>At least, that’s what you’ll hear from the collection of Midwest and East Coast transplants bringing frozen custard to the Bay Area, a growing group that includes \u003ca href=\"http://www.flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a> in Oakland, \u003ca href=\"http://www.thevelvetscoop.com/\" target=\"_blank\">The Velvet Scoop\u003c/a> in San Francisco, \u003ca href=\"http://www.ritasfranchises.com/stores/store.cfm/Castro%20Valley-94546/store/2895\" target=\"_blank\">Rita’s\u003c/a> in Castro Valley, and food trucks like \u003ca href=\"http://www.lexiesfrozencustard.com/\" target=\"_blank\">Lexie's Frozen Custard,\u003c/a> \u003ca href=\"http://www.frozenkuhsterd.com/\" target=\"_blank\">Frozen Kuhsterd \u003c/a>and \u003ca href=\"http://izzyafrozenicecreamcustard.com/index.html\" target=\"_blank\">IzzyA's\u003c/a>. Armed with patient explanations and lots of egg yolks, they’re introducing the ice cream lovers of the Bay Area to the pleasures of custards, concretes and gelati. And they’re not the only ones who’ve recognized custard’s potential in the Bay Area. In February, East Coast custard and Italian ice chain \u003ca href=\"http://sf.eater.com/2015/2/12/8027175/ritas-italian-ice-northern-california-60-locations\" target=\"_blank\">Rita’s announced\u003c/a> their plans to open 60 stores in Northern California over the next few years. And later that month, Oakland-born \u003ca href=\"http://www.dreyers.com/FrozenCustard\" target=\"_blank\">Dreyer's introduced \u003c/a>a line of packaged frozen custards coming to a freezer aisle near you.\u003c/p>\n\u003cp>So, what is this beloved treat? Frozen custard is a form of ice cream that's denser and richer than your typical pint, and is governed by the \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\" target=\"_blank\">FDA’s strict rules\u003c/a>, which ensure that custard is always made with at least 1.4 egg yolk solids by weight, giving it a silky richness.\u003c/p>\n\u003cfigure id=\"attachment_98624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg\" alt=\"A cone at the Velvet Scoop in the Mission.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-98624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1400x930.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-960x638.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cone at the Velvet Scoop in the Mission. \u003ccite>(Velvet Scoop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It also has less air whipped into it than ice cream. When making ice cream, the percent of volume increase due to the air added is referred to \u003ca href=\"http://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-labeling\" target=\"_blank\">as overrun.\u003c/a> While ice cream can have up to 100% overrun (meaning that half the volume of your pint of butter pecan is air), frozen custard typically has much less (around 20-25%), making it dense smoothness. Since it’s typically made to order and never frozen, it also has the easier to eat texture of soft serve.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen custard was invented in 1919 when Coney Island ice cream sellers Archie and Elton Kohr \u003ca href=\"http://www.kohrbros.com/coney.html\" target=\"_blank\">added egg to their ice cream\u003c/a> to keep their product from melting too quickly. It was successful and the dessert got a boost in 1933 when it was exhibited at the Chicago World’s Fair. The dessert spread around the country, becoming \u003ca href=\"http://ediblemilwaukee.com/vintage-eats/how-milwaukee-earned-its-custard-crown/\" target=\"_blank\">especially popular\u003c/a> in Milwaukee, where it has become a regional treat aided by the state’s robust dairy industry.\u003c/p>\n\u003cfigure id=\"attachment_98625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/20150725_161059-2.jpg\" alt=\"Flavor Brigade's slogan: "Philly's Best Now Available in the West"\" width=\"1920\" height=\"1199\" class=\"size-full wp-image-98625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1400x874.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-960x600.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavor Brigade's slogan: \"Philly's Best Now Available in the West\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Bay Area custard shops have Midwestern roots. Oakland’s Flavor Brigade, the Bay Area’s first custard shop, was started in 2010 by childhood friends Braedon Galloway and Justin Mruskovic from Philadelphia who couldn’t find any good custard options after moving to the area. Their venture proved so successful that they opened a second shop in Pleasanton earlier this month. Velvet Scoop owner Zoe Madigan grew up making frozen custard with her grandparents in Illinois and eventually left her tech job to open up her shop in the Mission last year. And after Milwaukee native Tom Tankka introduced his wife Tina to the city’s famous \u003ca href=\"https://www.kopps.com/\" target=\"_blank\">Kopp’s Frozen Custard\u003c/a>, she fell in love with the dessert, and the two decided to start a frozen custard food truck last year, where they offer flavors more unusual than the typical chocolate and vanilla: mojito lime rickey custard, strawberry apricot sorbet, and boba frozen custard floats.\u003c/p>\n\u003cp>And the new shops aren’t just offering custard. Frozen custard has a whole entourage of desserts that go with it. There’s the concrete, which the Velvet Scoop specializes in: a generous amount of creamy soft serve combined with toppings like Nutella, cornflakes or butterscotch, that’s thick enough to be \u003ca href=\"http://www.yelp.com/biz_photos/the-velvet-scoop-san-francisco#XrlogBW2Ki-VzwDP3evTHA\" target=\"_blank\">served upside down\u003c/a>. Then there’s the gelati-- fruit flavored Italian ice topped with custard, typically vanilla, custard--that the chain Rita’s, which has a location in Castro Valley, offers. Flavor Brigade has something similar called the Mummers Mix, named for Philadelphia's colorful New Year’s Day \u003ca href=\"https://en.wikipedia.org/wiki/Mummers_Parade\" target=\"_blank\">parade\u003c/a>.\u003c/p>\n\u003cp>It’s been easy for the Bay Area shops to gain momentum: there’s a built-in audience of Midwestern transplants eager for their cherished custard: “A long-running joke at The Velvet Scoop is that we’ve met every San Franciscan with roots in Milwaukee, St. Louis, and Chicago, the modern-day frozen custard capital cities,” Velvet Scoop’s Zoe Madigan said in an email.\u003c/p>\n\u003cp>It’s the natives that take a little more convincing. “Some people come and say, ‘Is this custard, like pudding?’” said Tina Tankka. But while bringing custard to the Bay may require a little more explanation, the shop owners say it’s quickly converting us locals.\u003c/p>\n\u003cfigure id=\"attachment_98627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0609.jpg\" alt=\"A 2nd Street from Oakland's Flavor Brigade.\" width=\"1920\" height=\"1676\" class=\"size-full wp-image-98627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1440x1257.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1400x1222.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1180x1030.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2nd Street from Oakland's Flavor Brigade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We serve frozen custard to everyone from giggly youth soccer teams, to chatty book clubs, people who’ve lived in The Mission for generations, newcomers, business people, artists, musicians, families, friends, tourists, techies, and everyone in between. Collectively, our staff speaks English, Spanish, Chinese, and French; we’ve served customers in each of those languages,” Madigan said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Some of them ask, is it ice cream? No, we say. It’s better than ice cream,” Tankka said. “Then we give them a taste. We insist on the tasting. And once they have a taste, they’re hooked.”\u003c/p>\n\n",
"disqusIdentifier": "98622 http://ww2.kqed.org/bayareabites/?p=98622",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1012,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1438809954,
"excerpt": "Frozen custard is supposedly better than ice cream. It is historically a Midwestern and East Coast treat and a number of shops are springing up in the Bay Area serving this frozen dessert. Shelby Pope shares the story behind frozen custard and tells you the best local spots to get it. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Frozen custard is supposedly better than ice cream. It is historically a Midwestern and East Coast treat and a number of shops are springing up in the Bay Area serving this frozen dessert. Shelby Pope shares the story behind frozen custard and tells you the best local spots to get it. ",
"title": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "“Better Than Ice Cream”: Frozen Custard Comes To the Bay Area",
"datePublished": "2015-07-31T07:16:15-07:00",
"dateModified": "2015-08-05T14:25:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "better-than-ice-cream-frozen-custard-comes-to-the-bay-area",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"source": "Food Trends",
"path": "/bayareabites/98622/better-than-ice-cream-frozen-custard-comes-to-the-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Us Bay Area residents can be a proud bunch when it comes to food. And justifiably so! With a climate that guarantees us picture perfect produce year round, we live in a veritable Eden of fresh, delicious food, far, far away from places with canned vegetables and \u003ca href=\"http://www.nytimes.com/2015/04/15/dining/dont-mess-with-my-breakfast-sandwich.html\" target=\"_blank\">bizarre obsessions\u003c/a> with egg sandwiches--places like the Midwest or the East Coast.\u003c/p>\n\u003cp>Yet, there’s one area that they’ve got us beat: frozen custard, a frozen Midwest and East Coast treat that’s rich, creamy and definitely better than ice cream.\u003c/p>\n\u003cp>At least, that’s what you’ll hear from the collection of Midwest and East Coast transplants bringing frozen custard to the Bay Area, a growing group that includes \u003ca href=\"http://www.flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a> in Oakland, \u003ca href=\"http://www.thevelvetscoop.com/\" target=\"_blank\">The Velvet Scoop\u003c/a> in San Francisco, \u003ca href=\"http://www.ritasfranchises.com/stores/store.cfm/Castro%20Valley-94546/store/2895\" target=\"_blank\">Rita’s\u003c/a> in Castro Valley, and food trucks like \u003ca href=\"http://www.lexiesfrozencustard.com/\" target=\"_blank\">Lexie's Frozen Custard,\u003c/a> \u003ca href=\"http://www.frozenkuhsterd.com/\" target=\"_blank\">Frozen Kuhsterd \u003c/a>and \u003ca href=\"http://izzyafrozenicecreamcustard.com/index.html\" target=\"_blank\">IzzyA's\u003c/a>. Armed with patient explanations and lots of egg yolks, they’re introducing the ice cream lovers of the Bay Area to the pleasures of custards, concretes and gelati. And they’re not the only ones who’ve recognized custard’s potential in the Bay Area. In February, East Coast custard and Italian ice chain \u003ca href=\"http://sf.eater.com/2015/2/12/8027175/ritas-italian-ice-northern-california-60-locations\" target=\"_blank\">Rita’s announced\u003c/a> their plans to open 60 stores in Northern California over the next few years. And later that month, Oakland-born \u003ca href=\"http://www.dreyers.com/FrozenCustard\" target=\"_blank\">Dreyer's introduced \u003c/a>a line of packaged frozen custards coming to a freezer aisle near you.\u003c/p>\n\u003cp>So, what is this beloved treat? Frozen custard is a form of ice cream that's denser and richer than your typical pint, and is governed by the \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\" target=\"_blank\">FDA’s strict rules\u003c/a>, which ensure that custard is always made with at least 1.4 egg yolk solids by weight, giving it a silky richness.\u003c/p>\n\u003cfigure id=\"attachment_98624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg\" alt=\"A cone at the Velvet Scoop in the Mission.\" width=\"1920\" height=\"1276\" class=\"size-full wp-image-98624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1440x957.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1400x930.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/High_Res_Rainbow_fc_cone-2-960x638.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cone at the Velvet Scoop in the Mission. \u003ccite>(Velvet Scoop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It also has less air whipped into it than ice cream. When making ice cream, the percent of volume increase due to the air added is referred to \u003ca href=\"http://www.idfa.org/news-views/media-kits/ice-cream/ice-cream-labeling\" target=\"_blank\">as overrun.\u003c/a> While ice cream can have up to 100% overrun (meaning that half the volume of your pint of butter pecan is air), frozen custard typically has much less (around 20-25%), making it dense smoothness. Since it’s typically made to order and never frozen, it also has the easier to eat texture of soft serve.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Frozen custard was invented in 1919 when Coney Island ice cream sellers Archie and Elton Kohr \u003ca href=\"http://www.kohrbros.com/coney.html\" target=\"_blank\">added egg to their ice cream\u003c/a> to keep their product from melting too quickly. It was successful and the dessert got a boost in 1933 when it was exhibited at the Chicago World’s Fair. The dessert spread around the country, becoming \u003ca href=\"http://ediblemilwaukee.com/vintage-eats/how-milwaukee-earned-its-custard-crown/\" target=\"_blank\">especially popular\u003c/a> in Milwaukee, where it has become a regional treat aided by the state’s robust dairy industry.\u003c/p>\n\u003cfigure id=\"attachment_98625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/20150725_161059-2.jpg\" alt=\"Flavor Brigade's slogan: "Philly's Best Now Available in the West"\" width=\"1920\" height=\"1199\" class=\"size-full wp-image-98625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-400x250.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1440x899.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1400x874.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-1180x737.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/20150725_161059-2-960x600.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavor Brigade's slogan: \"Philly's Best Now Available in the West\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the Bay Area custard shops have Midwestern roots. Oakland’s Flavor Brigade, the Bay Area’s first custard shop, was started in 2010 by childhood friends Braedon Galloway and Justin Mruskovic from Philadelphia who couldn’t find any good custard options after moving to the area. Their venture proved so successful that they opened a second shop in Pleasanton earlier this month. Velvet Scoop owner Zoe Madigan grew up making frozen custard with her grandparents in Illinois and eventually left her tech job to open up her shop in the Mission last year. And after Milwaukee native Tom Tankka introduced his wife Tina to the city’s famous \u003ca href=\"https://www.kopps.com/\" target=\"_blank\">Kopp’s Frozen Custard\u003c/a>, she fell in love with the dessert, and the two decided to start a frozen custard food truck last year, where they offer flavors more unusual than the typical chocolate and vanilla: mojito lime rickey custard, strawberry apricot sorbet, and boba frozen custard floats.\u003c/p>\n\u003cp>And the new shops aren’t just offering custard. Frozen custard has a whole entourage of desserts that go with it. There’s the concrete, which the Velvet Scoop specializes in: a generous amount of creamy soft serve combined with toppings like Nutella, cornflakes or butterscotch, that’s thick enough to be \u003ca href=\"http://www.yelp.com/biz_photos/the-velvet-scoop-san-francisco#XrlogBW2Ki-VzwDP3evTHA\" target=\"_blank\">served upside down\u003c/a>. Then there’s the gelati-- fruit flavored Italian ice topped with custard, typically vanilla, custard--that the chain Rita’s, which has a location in Castro Valley, offers. Flavor Brigade has something similar called the Mummers Mix, named for Philadelphia's colorful New Year’s Day \u003ca href=\"https://en.wikipedia.org/wiki/Mummers_Parade\" target=\"_blank\">parade\u003c/a>.\u003c/p>\n\u003cp>It’s been easy for the Bay Area shops to gain momentum: there’s a built-in audience of Midwestern transplants eager for their cherished custard: “A long-running joke at The Velvet Scoop is that we’ve met every San Franciscan with roots in Milwaukee, St. Louis, and Chicago, the modern-day frozen custard capital cities,” Velvet Scoop’s Zoe Madigan said in an email.\u003c/p>\n\u003cp>It’s the natives that take a little more convincing. “Some people come and say, ‘Is this custard, like pudding?’” said Tina Tankka. But while bringing custard to the Bay may require a little more explanation, the shop owners say it’s quickly converting us locals.\u003c/p>\n\u003cfigure id=\"attachment_98627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/DSC_0609.jpg\" alt=\"A 2nd Street from Oakland's Flavor Brigade.\" width=\"1920\" height=\"1676\" class=\"size-full wp-image-98627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1440x1257.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1400x1222.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-1180x1030.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/DSC_0609-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A 2nd Street from Oakland's Flavor Brigade. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We serve frozen custard to everyone from giggly youth soccer teams, to chatty book clubs, people who’ve lived in The Mission for generations, newcomers, business people, artists, musicians, families, friends, tourists, techies, and everyone in between. Collectively, our staff speaks English, Spanish, Chinese, and French; we’ve served customers in each of those languages,” Madigan said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Some of them ask, is it ice cream? No, we say. It’s better than ice cream,” Tankka said. “Then we give them a taste. We insist on the tasting. And once they have a taste, they’re hooked.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98622/better-than-ice-cream-frozen-custard-comes-to-the-bay-area",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_2090",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_90"
],
"tags": [
"bayareabites_14670",
"bayareabites_14666",
"bayareabites_14668",
"bayareabites_312",
"bayareabites_14669",
"bayareabites_14667",
"bayareabites_14671"
],
"featImg": "bayareabites_98626",
"label": "source_bayareabites_98622"
},
"bayareabites_98365": {
"type": "posts",
"id": "bayareabites_98365",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98365",
"score": null,
"sort": [
1437601802000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1437601802,
"format": "standard",
"disqusTitle": "Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants",
"title": "Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n",
"disqusIdentifier": "98365 http://ww2.kqed.org/bayareabites/?p=98365",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/22/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1973,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1437602405,
"excerpt": "In cities like Oakland and Seattle, where the minimum wage is on the rise, restaurants are raising prices and rethinking tips as a way to level the playing field for workers. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In cities like Oakland and Seattle, where the minimum wage is on the rise, restaurants are raising prices and rethinking tips as a way to level the playing field for workers. ",
"title": "Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants",
"datePublished": "2015-07-22T14:50:02-07:00",
"dateModified": "2015-07-22T15:00:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants",
"status": "publish",
"nprByline": "\u003ca href=\"http://civileats.com/author/tgreenaway/\">Twilight Greenaway\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>",
"path": "/bayareabites/98365/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98365/goodbye-tipping-hello-living-wage-the-changing-face-of-progressive-restaurants",
"authors": [
"byline_bayareabites_98365"
],
"categories": [
"bayareabites_109",
"bayareabites_13718",
"bayareabites_8770",
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807"
],
"tags": [
"bayareabites_11505",
"bayareabites_14183",
"bayareabites_11427",
"bayareabites_11429"
],
"featImg": "bayareabites_98368",
"label": "bayareabites"
},
"bayareabites_98186": {
"type": "posts",
"id": "bayareabites_98186",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98186",
"score": null,
"sort": [
1437324952000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1437324952,
"format": "standard",
"disqusTitle": "How A Bay Area 11-Year-Old Invented The Popsicle",
"title": "How A Bay Area 11-Year-Old Invented The Popsicle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s love affair with ice cream has a long history. In 1928, an enterprising soul invented the It’s It ice cream sandwich and sold it at San Francisco’s \u003ca href=\"https://en.wikipedia.org/wiki/Playland_(San_Francisco)\" target=\"_blank\">Playland-at-the-Beach\u003c/a>, and it soon became a Bay Area icon. Swensen's and Mitchell’s ice cream parlors have battled it out for ice cream parlor dominance since the 1950’s, with each attracting a loyal following. And now, there’s ice cream of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/\" target=\"_blank\">every style\u003c/a> and flavor available, whether you’re craving a simple \u003ca href=\"http://www.yelp.com/search?find_desc=ube+ice+cream&find_loc=San+Francisco%2C+CA\" target=\"_blank\">scoop of ube\u003c/a>, or a creamy cup of salted caramel created with \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">liquid nitrogen\u003c/a>.\u003c/p>\n\u003cp>The Bay Area also happens to be the birthplace of another frozen treat: the Popsicle. In 1905, 11-year-old Frank Epperson mixed some sugary soda powder with water and left the mixture out overnight. (Epperson’s location is debated: some sources, include his \u003ca href=\"http://www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html\" target=\"_blank\">Associated Press obituary\u003c/a> say he grew up in San Francisco, but \u003ca href=\"http://www.history.com/news/hungry-history/frozen-history-the-story-of-the-popsicle\" target=\"_blank\">others \u003c/a>say he lived in Oakland). It was a cold night, and the mixture froze. In the morning, Epperson devoured the icy concoction, licking it off the wooden stirrer. He declared it an Epsicle, a portmanteau of icicle and his name, and started selling the treat around his neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_98183\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3.jpg\">\u003cimg class=\"size-medium wp-image-98183\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3-800x450.jpg\" alt=\"A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1400x788.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-960x540.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com \u003ccite>(Alamedainfo.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1923, Epperson decided to expand sales beyond his neighborhood. He started selling the treat at \u003ca href=\"https://en.wikipedia.org/wiki/Neptune_Beach_(California)\" target=\"_blank\">Neptune Beach,\u003c/a> an amusement park on the coast of Alameda. Dubbed a “West Coast Coney Island,” the park featured roller coasters, baseball, and an Olympic-sized swimming pool. Neptune flourished in the pre-Depression days, and consumers eagerly consumed epsicles and snow cones (which also made their debut at Neptune).\u003c/p>\n\u003cp>Buoyed by this success, Epperson applied for \u003ca href=\"http://www.google.com/patents/US1505592\" target=\"_blank\">a patent\u003c/a> for his “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement” at the Oakland courthouse in 1924. The patent illustrates the requirements for a perfect ice pop, including recommendations on the best wood for the stick: wood-bass, birch, and poplar. Eventually, Epperson’s children urged him to change the ice pop’s name to what they called it: a Pop’s ‘Sicle, or popsicle.\u003c/p>\n\u003cfigure id=\"attachment_98185\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited.jpg\">\u003cimg class=\"size-medium wp-image-98185\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited-800x1176.jpg\" alt='The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office' width=\"800\" height=\"1176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-800x1176.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-400x588.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1440x2117.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1400x2058.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1180x1734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-960x1411.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office \u003ccite>(United States Patent and Trademark Office)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Epperson’s charming yet unverifiable origin story has since become a quaint urban legend, but it didn’t have a happy ending for the inventor. A broke Epperson sold the rights to his creation to the Joe Lowe Company in 1929, much to his regret: \"I was flat and had to liquidate all my assets,\" he later said. \"I haven't been the same since.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Lowe Company went on to catapult Epperson’s invention to national success. During the Great Depression, the company debuted the \u003ca href=\"http://www.nytimes.com/1987/06/07/nyregion/follow-up-on-the-news-saying-goodbye-to-twin-popsicle.html\" target=\"_blank\">two stick popsicle \u003c/a>to help consumers stretch their dollar, selling the duo for five cents. The company also faced competition from \u003ca href=\"http://www.goodhumor.com/\" target=\"_blank\">Good Humor\u003c/a>--who had recently debuted its chocolate-covered ice cream on a stick--and were sued for \u003ca href=\"http://www.archives.gov/publications/prologue/2005/spring/popsicle-1.html\" target=\"_blank\">copyright infringement\u003c/a>. The court’s compromise? Popsicle could sell water-based treats, and Good Humor could sell ice cream pops. Popsicle tested the limits of the agreement, selling a “Milk Popsicle,” and the two companies tussled in court about the definitions of sherbert and ice cream over the years through a series of lawsuits.\u003c/p>\n\u003cp>The giant food corporation Unilever bought the Popsicle brand in 1989 and further expanded by introducing more options than the original fruit flavors. They also bought Good Humor, ending the feud between the two companies. Over the years, Epperson’s childhood invention achieved icon status, entry into the pantheon of American consumerism where a certain brand’s product become the default term for the item, a la Xerox or Kleenex. Also over the years, Unilever has worked to keep the name Popsicle theirs and theirs alone: in 2010, they \u003ca href=\"http://www.theatlantic.com/health/archive/2010/07/dont-use-the-p-word-a-popsicle-showdown/59412/\" target=\"_blank\">threatened legal action \u003c/a>against artisan Brooklyn ice pop makers People’s Pops for using the word “popsicle” on their blog.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=uiXzcqgRCfI\u003c/p>\n\u003cp>Things have changed since Epperson debuted his invention almost a century ago. Today, Neptune Beach is nothing more than \u003ca href=\"https://www.youtube.com/watch?v=jg88HXY_eA0\" target=\"_blank\">a mural\u003c/a> in a shopping center. There are a \u003ca href=\"http://www.popsicle.com/product\" target=\"_blank\">dizzying amount of Popsicle choices\u003c/a> on the market: Mystery Middle popsicles, Slow Melt Mighty Mini popsicles, and Frozen popsicles (\"Pretend your pop is a microphone and belt, 'Let it gooo!'\").\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But despite the changes, his unhappy exit from the company and his death in 1983, Epperson’s invention--and his apocryphal origin story--continues to charm. He’s buried in Oakland’s Mountain View Cemetery, where he’s featured \u003ca href=\"http://www.mountainviewcemetery.org/tour-cemetery-oakland-ca.html\" target=\"_blank\">on a tour \u003c/a>celebrating food luminaries along with chocolate mogul Domingo Ghirardelli and mai tai inventor Victor \"Trader Vic\" Bergeron. His story has been repeated everywhere, from the official Popsicle website--where it’s illustrated \u003ca href=\"http://www.popsicle.com/campaigns/popsicle-story/\" target=\"_blank\">in comic form\u003c/a>--to an inspirational \u003ca href=\"http://www.amazon.com/Walking-Your-Own-Shoes-Direction/dp/B003V1WDUA\" target=\"_blank\">Christian self-help book \u003c/a>about trusting in God’s grand plan for your life. His childhood invention, born randomly on a freezing night, has also proved to be even more successful than he could have imagined: today, the company sells two billion Popsicles every year.\u003c/p>\n\n",
"disqusIdentifier": "98186 http://ww2.kqed.org/bayareabites/?p=98186",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/19/how-a-bay-area-11-year-old-invented-the-popsicle/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 919,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1437438989,
"excerpt": "The story of how an enterprising Bay Area kid accidentally created the popsicle. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The story of how an enterprising Bay Area kid accidentally created the popsicle. ",
"title": "How A Bay Area 11-Year-Old Invented The Popsicle | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How A Bay Area 11-Year-Old Invented The Popsicle",
"datePublished": "2015-07-19T09:55:52-07:00",
"dateModified": "2015-07-20T17:36:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-a-bay-area-11-year-old-invented-the-popsicle",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/",
"source": "Food History",
"path": "/bayareabites/98186/how-a-bay-area-11-year-old-invented-the-popsicle",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s love affair with ice cream has a long history. In 1928, an enterprising soul invented the It’s It ice cream sandwich and sold it at San Francisco’s \u003ca href=\"https://en.wikipedia.org/wiki/Playland_(San_Francisco)\" target=\"_blank\">Playland-at-the-Beach\u003c/a>, and it soon became a Bay Area icon. Swensen's and Mitchell’s ice cream parlors have battled it out for ice cream parlor dominance since the 1950’s, with each attracting a loyal following. And now, there’s ice cream of \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/\" target=\"_blank\">every style\u003c/a> and flavor available, whether you’re craving a simple \u003ca href=\"http://www.yelp.com/search?find_desc=ube+ice+cream&find_loc=San+Francisco%2C+CA\" target=\"_blank\">scoop of ube\u003c/a>, or a creamy cup of salted caramel created with \u003ca href=\"http://smittenicecream.com/\" target=\"_blank\">liquid nitrogen\u003c/a>.\u003c/p>\n\u003cp>The Bay Area also happens to be the birthplace of another frozen treat: the Popsicle. In 1905, 11-year-old Frank Epperson mixed some sugary soda powder with water and left the mixture out overnight. (Epperson’s location is debated: some sources, include his \u003ca href=\"http://www.nytimes.com/1983/10/27/obituaries/frank-epperson-89-inventor-of-popsicle-dies-in-california.html\" target=\"_blank\">Associated Press obituary\u003c/a> say he grew up in San Francisco, but \u003ca href=\"http://www.history.com/news/hungry-history/frozen-history-the-story-of-the-popsicle\" target=\"_blank\">others \u003c/a>say he lived in Oakland). It was a cold night, and the mixture froze. In the morning, Epperson devoured the icy concoction, licking it off the wooden stirrer. He declared it an Epsicle, a portmanteau of icicle and his name, and started selling the treat around his neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_98183\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3.jpg\">\u003cimg class=\"size-medium wp-image-98183\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited3-800x450.jpg\" alt=\"A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1400x788.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited3-960x540.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 1917 ad for Alameda's Neptune Beach Source: Alamedainfo.com \u003ccite>(Alamedainfo.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 1923, Epperson decided to expand sales beyond his neighborhood. He started selling the treat at \u003ca href=\"https://en.wikipedia.org/wiki/Neptune_Beach_(California)\" target=\"_blank\">Neptune Beach,\u003c/a> an amusement park on the coast of Alameda. Dubbed a “West Coast Coney Island,” the park featured roller coasters, baseball, and an Olympic-sized swimming pool. Neptune flourished in the pre-Depression days, and consumers eagerly consumed epsicles and snow cones (which also made their debut at Neptune).\u003c/p>\n\u003cp>Buoyed by this success, Epperson applied for \u003ca href=\"http://www.google.com/patents/US1505592\" target=\"_blank\">a patent\u003c/a> for his “frozen confection of attractive appearance, which can be conveniently consumed without contamination by contact with the hand and without the need for a plate, spoon, fork or other implement” at the Oakland courthouse in 1924. The patent illustrates the requirements for a perfect ice pop, including recommendations on the best wood for the stick: wood-bass, birch, and poplar. Eventually, Epperson’s children urged him to change the ice pop’s name to what they called it: a Pop’s ‘Sicle, or popsicle.\u003c/p>\n\u003cfigure id=\"attachment_98185\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited.jpg\">\u003cimg class=\"size-medium wp-image-98185\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/edited-800x1176.jpg\" alt='The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office' width=\"800\" height=\"1176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-800x1176.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-400x588.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1440x2117.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1400x2058.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-1180x1734.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/edited-960x1411.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patent Frank Epperson filed in 1924 for his \"Frozen confectionery\" Source: United States Patent and Trademark Office \u003ccite>(United States Patent and Trademark Office)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Epperson’s charming yet unverifiable origin story has since become a quaint urban legend, but it didn’t have a happy ending for the inventor. A broke Epperson sold the rights to his creation to the Joe Lowe Company in 1929, much to his regret: \"I was flat and had to liquidate all my assets,\" he later said. \"I haven't been the same since.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Lowe Company went on to catapult Epperson’s invention to national success. During the Great Depression, the company debuted the \u003ca href=\"http://www.nytimes.com/1987/06/07/nyregion/follow-up-on-the-news-saying-goodbye-to-twin-popsicle.html\" target=\"_blank\">two stick popsicle \u003c/a>to help consumers stretch their dollar, selling the duo for five cents. The company also faced competition from \u003ca href=\"http://www.goodhumor.com/\" target=\"_blank\">Good Humor\u003c/a>--who had recently debuted its chocolate-covered ice cream on a stick--and were sued for \u003ca href=\"http://www.archives.gov/publications/prologue/2005/spring/popsicle-1.html\" target=\"_blank\">copyright infringement\u003c/a>. The court’s compromise? Popsicle could sell water-based treats, and Good Humor could sell ice cream pops. Popsicle tested the limits of the agreement, selling a “Milk Popsicle,” and the two companies tussled in court about the definitions of sherbert and ice cream over the years through a series of lawsuits.\u003c/p>\n\u003cp>The giant food corporation Unilever bought the Popsicle brand in 1989 and further expanded by introducing more options than the original fruit flavors. They also bought Good Humor, ending the feud between the two companies. Over the years, Epperson’s childhood invention achieved icon status, entry into the pantheon of American consumerism where a certain brand’s product become the default term for the item, a la Xerox or Kleenex. Also over the years, Unilever has worked to keep the name Popsicle theirs and theirs alone: in 2010, they \u003ca href=\"http://www.theatlantic.com/health/archive/2010/07/dont-use-the-p-word-a-popsicle-showdown/59412/\" target=\"_blank\">threatened legal action \u003c/a>against artisan Brooklyn ice pop makers People’s Pops for using the word “popsicle” on their blog.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uiXzcqgRCfI'\n title='//www.youtube.com/embed/uiXzcqgRCfI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Things have changed since Epperson debuted his invention almost a century ago. Today, Neptune Beach is nothing more than \u003ca href=\"https://www.youtube.com/watch?v=jg88HXY_eA0\" target=\"_blank\">a mural\u003c/a> in a shopping center. There are a \u003ca href=\"http://www.popsicle.com/product\" target=\"_blank\">dizzying amount of Popsicle choices\u003c/a> on the market: Mystery Middle popsicles, Slow Melt Mighty Mini popsicles, and Frozen popsicles (\"Pretend your pop is a microphone and belt, 'Let it gooo!'\").\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But despite the changes, his unhappy exit from the company and his death in 1983, Epperson’s invention--and his apocryphal origin story--continues to charm. He’s buried in Oakland’s Mountain View Cemetery, where he’s featured \u003ca href=\"http://www.mountainviewcemetery.org/tour-cemetery-oakland-ca.html\" target=\"_blank\">on a tour \u003c/a>celebrating food luminaries along with chocolate mogul Domingo Ghirardelli and mai tai inventor Victor \"Trader Vic\" Bergeron. His story has been repeated everywhere, from the official Popsicle website--where it’s illustrated \u003ca href=\"http://www.popsicle.com/campaigns/popsicle-story/\" target=\"_blank\">in comic form\u003c/a>--to an inspirational \u003ca href=\"http://www.amazon.com/Walking-Your-Own-Shoes-Direction/dp/B003V1WDUA\" target=\"_blank\">Christian self-help book \u003c/a>about trusting in God’s grand plan for your life. His childhood invention, born randomly on a freezing night, has also proved to be even more successful than he could have imagined: today, the company sells two billion Popsicles every year.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/98186/how-a-bay-area-11-year-old-invented-the-popsicle",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_2090",
"bayareabites_366"
],
"tags": [
"bayareabites_13285",
"bayareabites_14636",
"bayareabites_312",
"bayareabites_2268",
"bayareabites_14637",
"bayareabites_9479"
],
"featImg": "bayareabites_98184",
"label": "source_bayareabites_98186"
},
"bayareabites_97802": {
"type": "posts",
"id": "bayareabites_97802",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97802",
"score": null,
"sort": [
1436894641000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1436894641,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"title": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899\"]\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97920,97922,97921,97919,97915,97917,97916,97918\"]\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97936,97935,97934,97939,97937,97938,97933\"]\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97947,97945,97946,97944,97943,97941,97942,97948\"]\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952\"]\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97964,97970,97968,97969,98020,97971,97967,97965,97966\"]\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97973,97981,97979,97980,97974,97977,97975,97976,97978\"]\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97990,97988,97989,97984,97987,97985,97986,97983\"]\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97996,97995,97994,97993\"]\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98004,98002,98003,98001,98007,98005,98006,98000,97999\"]\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
"disqusIdentifier": "97802 http://ww2.kqed.org/bayareabites/?p=97802",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/14/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2527,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 37
},
"modified": 1551227077,
"excerpt": "This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.",
"title": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"datePublished": "2015-07-14T10:24:01-07:00",
"dateModified": "2019-02-26T16:24:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/97802/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97903,97901,97902,97907,97906,97904,97905,97900,97898,97899",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97920,97922,97921,97919,97915,97917,97916,97918",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97936,97935,97934,97939,97937,97938,97933",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97947,97945,97946,97944,97943,97941,97942,97948",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97964,97970,97968,97969,98020,97971,97967,97965,97966",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97973,97981,97979,97980,97974,97977,97975,97976,97978",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97990,97988,97989,97984,97987,97985,97986,97983",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "97996,97995,97994,97993",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "98004,98002,98003,98001,98007,98005,98006,98000,97999",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97802/bay-area-bites-guide-to-the-best-italian-style-pizzas-in-berkeley-and-oakland",
"authors": [
"5575"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_109",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_417",
"bayareabites_14632",
"bayareabites_14435",
"bayareabites_766",
"bayareabites_16325",
"bayareabites_16326",
"bayareabites_16328",
"bayareabites_16329",
"bayareabites_443",
"bayareabites_16327",
"bayareabites_8302",
"bayareabites_16324"
],
"featImg": "bayareabites_97901",
"label": "source_bayareabites_97802"
},
"bayareabites_97442": {
"type": "posts",
"id": "bayareabites_97442",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97442",
"score": null,
"sort": [
1435782653000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1435782653,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 7 Favorite East Bay Soft Serve Spots",
"title": "Bay Area Bites Guide to 7 Favorite East Bay Soft Serve Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Easier to eat than ice cream, churned out by impressive rumbling machines, soft serve has an air of comforting nostalgia, whether you associate it with county fairs or slurping it down in the Costco food court after a $1 hotdog. While ice cream has seemingly reached peak fanciness (foie gras ice cream anyone?) it’s more relaxed cousin is still on the rise, with, interesting, weird presentations of soft serve popping up at restaurants in the East Bay. Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard to the classic dipped cone at Foster’s Freeze. And if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97377,97375\"]\u003c/p>\n\u003cp>\u003cstrong>Cheese Board Pizza Collective\u003c/strong> gets a lot of attention for the pizza, and deservedly so: the distinctive crispy chewy sourdough crust topped with a selection of peak season vegetables and carefully selected cheeses is as impressive as the sizable lines stretching out its doors. Yet they deserve equal praise for the non-pizza options, which have expanded through an increasing number of intriguing pop-ups: this year has brought chilaquiles, doughnuts and high tea to the North Berkeley location. One of their newest additions is more permanent: a soft serve machine churning out perfect swirls of soft serve made from buffalo milk from Petaluma’s \u003ca href=\"https://www.facebook.com/pages/Double-8-Dairy/1505898999653100\" target=\"_blank\">Double 8\u003c/a> Dairy. Why buffalo milk? It’s the richest animal milk, lending it a luscious creaminess and a clean flavor. They offer the standard soft serve flavor trifecta--vanilla, chocolate and swirl--and it’s very good, rich clean and sweet. And, thankfully, it's not a pop-up: Cheeseboard says they’re planning to offer it every day.\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Pizza Collective\u003c/a>\u003cbr>\n512 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Pizza/@37.8687039,-122.2956605,14z/data=!4m16!1m13!4m12!1m3!2m2!1d-122.252316!2d37.879578!1m6!1m2!1s0x80857ea1344c98af:0x314b749bfb2469c6!2sCheese+Board+Pizza,+1512+Shattuck+Ave,+Berkeley,+CA+94709!2m2!1d-122.269479!2d37.879872!3e1!3m1!1s0x80857ea1344c98af:0x314b749bfb2469c6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 549-3055\u003cbr>\nHours: Closed Mon and Sun; Tue-Sat 11:30am-3pm, 4:30pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard?fref=ts\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97379,97378\"]\u003c/p>\n\u003cp>Temescal Alley’s \u003cstrong>Curbside Creamery\u003c/strong> started as a farmers' markets favorite where owner Tori Wentworth would schlep that week’s flavors on a trike to various markets around the Bay Area. Last year, she opened up a brick and mortar shop, featuring an approachable mix of classic options and more far out flavors like Thai iced tea and vanilla malt ball. They’re inclusive, too, featuring a wide selection of nut and coconut-based vegan ice creams and gluten-free cones. A few months ago, they got a soft serve machine and now offer two flavors daily--one of which, they promise, will always be a vegan option. A recent option, a dark chocolate vegan soft serve, had a nutty sweetness from its cashew base and a luxuriously thick texture--I turned my spoon upside down and nothing dripped off--that made for a decadent, ever so slightly healthier twist on an old favorite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com/#0\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\n482 49th St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Curbside+Creamery/@37.8359096,-122.2620992,17z/data=!3m1!4b1!4m2!3m1!1s0x80857de10cea8acf:0x97a711aa1bbe3ae1?hl=en-US\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery?ref=br_rs\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurbsideCreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97381,97380\"]\u003c/p>\n\u003cp>Albany’s \u003cstrong>Boss\u003c/strong> is like a fancier guilt-free version of fast-food chains you ate at growing up. The meat is sustainably raised, there’s gluten-free bread, and even the mayo is non-GMO. And their soft serve, which comes either in a cone or blended into a milkshake has an appropriately high class pedigree as well: the dairy comes from Petaluma’s \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>, the country’s first 100% organic creamery. The soft serve, like most menu items, is simple and familiar. A cone of swirl simply tastes good: a rich, creamy soft serve that tastes like the quality dairy it’s made from, without any of the dubious powders or mixes that go into the old school machines.\u003c/p>\n\u003cp>\u003ca href=\"http://weareboss.com/\" target=\"_blank\">Boss\u003c/a>\u003cbr>\n1187 Solano Ave, Albany [\u003ca href=\"https://www.google.com/maps/place/Boss/@37.8905659,-122.2965378,15z/data=!4m2!3m1!1s0x0:0xa8b69252f8cdf3c3?sa=X&ei=A_uMVeTDKcy1oQT_37KIAg&ved=0CIcBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boss/812638228768339?fref=ts\" target=\"_blank\">Boss\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97384,97383\"]\u003c/p>\n\u003cp>\u003cstrong>Timeless Coffee Roasters\u003c/strong> is Piedmont Avenue’s best secretly vegan coffee shop, a classy joint filled with dark wood, gleaming pastry cases and exactly zero mentions of the words “vegan” or “cruelty-free.” In addition to the excellent roasted in-house coffee and pastry options (no, that’s not actually sausage in the sausage empanada), they offer rotating flavors of soft serve, served plain, in an affogato or as part of an extravagant float. When I visited, they had two soft serve options, a soy-based vanilla and a mango pineapple made of just fruit, sugar and water. The fruit option I had was a sunny yellow color and a bright, fruit forward taste. The texture was a marvel, remarkably smooth and non-icy, and the flavor was just sweet enough, letting the already sweet tropical fruit flavor shine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.timelesscoffee.com/\" target=\"_blank\">Timeless Coffee Roasters\u003c/a>\u003cbr>\n4252 Piedmont Ave, Oakland [\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee+Roasters/@37.8282089,-122.249823,15z/data=!4m2!3m1!1s0x0:0xf25f018ec0b75f12\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510) 985-1360\u003cbr>\nHours: Mon-Fri 7am-6pm; Sat-Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051?fref=ts\" target=\"_blank\">Timeless Coffee Roastery and Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97385,97387,97386\"]\u003c/p>\n\u003cp>California chain \u003cstrong>Fosters Freeze\u003c/strong>, which has locations in Alameda and Berkeley, serves food, but it seems like an afterthought. Everyone knows that ice cream is what they do best--after all, their logo is a cheerful, anthropomorphized soft serve cone named Little Foster. Stalwartly refusing to serve anything local, organic or good for you, what Fosters Freeze does offer is giant portions, low prices, and for adults, a hearty serving of nostalgia (the chain has been around the 1940s). The soft serve is very different than newer, fancier options, with a thin texture and a noticeably large amount of sugar. There’s not a lot of difference in taste between the chocolate and vanilla in a swirl cone: if you shut your eyes you wouldn’t be able to tell the difference, and they instead combine into a tooth-achingly sweet homogeneous chocolate vanilla combination.\u003c/p>\n\u003cp>But oh, then there’s the drip. For a mere 50 cents your cone is upended into a pot of chocolate, emerging with a thin delicate chocolate shell that produces a delightful, delicate crunch. It’s a marvel of engineering that always produces a picture perfect cone.\u003c/p>\n\u003cp>Yes, Fosters' decor is dated, full of orange plastic booths and yellow chandeliers, and their soft serve might be slightly bitter if you think about it too long. But does it matter? On a recent warm Sunday afternoon, Fosters Freeze is packed: with families arguing over who ate the Reese’s chunks out of a Blizzard, groups of adults discussing a friend’s new play, and tweens waiting outside with their beach cruisers, all happily eating towering cones of soft serve that’s cold, sweet and cheap. And really, on a hot summer day, what more do you need?\u003c/p>\n\u003cp>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Fosters Freeze\u003c/a>\u003cbr>\n630 Central Ave, Alameda [\u003ca href=\"https://www.google.com/maps/place/Foster's+Freeze/@37.7713399,-122.2781428,15z/data=!4m2!3m1!1s0x0:0x99a8854f56def74e?sa=X&ei=2gGNVZy7Ooq5oQTp0JPQDA&ved=0CIUBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-1242\u003cbr>\nHours: Mon-Sun 10:30am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FostersFreezeAlameda\" target=\"_blank\">Fosters Freeze Alameda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FostersAlameda\" target=\"_blank\">@FostersAlameda\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97390,97389,97388\"]\u003c/p>\n\u003cp>\u003cstrong>Plum Bar\u003c/strong>’s dessert menu is entirely composed of soft serve, served in sophisticated upgrades of classic childhood combinations. The soft serve they offer is barely sweet, with pure chocolate or vanilla flavors, making it the perfect base for their sundaes: mint chocolate, chocolate chip cookie, s'mores. A sticky toffee sundae could have easily been too sweet, but was instead remarkably balanced, with a pleasant amount of crunch from the toffee and chocolate shell and a restrained salted caramel topping the chocolate and vanilla swirled soft serve. A more adult option is the affogato, which offers up a playful take on the classic combo. The vanilla soft serve isn’t topped with hot espresso, but is instead paired with housemade coffee bitters, coffee-dripped vodka, and New Orleans coffee liqueur from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a>. It’s creamy, rich and bitter, a classy decadent finish.\u003c/p>\n\u003cp>\u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar + Restaurant\u003c/a>\u003cbr>\n2216 Broadway, Oakland [\u003ca href=\"https://www.google.com/maps/place/Plum/@37.81122,-122.2665469,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80ad3d228dad:0x143b6712d31714f\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-7586\u003cbr>\nHours: Mon-Thur 11:30am-12am, Fri 11:30am-2am, Sat 5pm-2am, Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/plumfooddrink?fref=ts\" target=\"_blank\">Plum Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/plumbar1\" target=\"_blank\">@PLUMBAR1\u003c/a>\u003cbr>\nPrice Range: $$ (entrees under $20)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" ids=\"97393,97392,97391\"]\u003c/p>\n\u003cp>Like the rest of the menu, \u003cstrong>Hawker Fare\u003c/strong>’s dessert menu is filled with playful dishes that mix familiar and more obscure ingredients--yes, that is sticky rice topped with durian ice cream. Soft serve makes up the bulk of the list, whether in a cone, sundae or in a condensed milk and Thai coffee affogato. Like the main dishes, you can tell how much attention is paid to layering flavors and textures in a way that’s familiar yet unexpected: the Hawker Sundae features delightfully crunchy puffed rice, sweet salted palm sugar caramel, chewy red beans, and a jasmine whipped cream (a surprisingly perfect way to highlight jasmine’s delicate flavor). Another sundae does the same trick of serving familiar ingredients in unfamiliar formats, featuring an Ovaltine hot fudge sauce that’s surprisingly subtle. Again, there are elements of crunch and chewiness, this time from peanuts and palm seeds.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a> 2300 Webster St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Hawker+Fare/@37.8121154,-122.2650442,17z/data=!3m1!4b1!4m2!3m1!1s0x808f8752d5cf4e61:0x10d85f8c07352675\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Mon 11:30am-2:30pm, Tue-Thur 11:30am-2:30 pm, 5:30-9:30; Fri 11:30am-2:30 pm, 5:30pm-10:00pm, Sat 5:30pm-10pm, Closed Sun\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK/\" target=\"_blank\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice Range: $$ (entrees under $20)\u003c/p>\n\n",
"disqusIdentifier": "97442 http://ww2.kqed.org/bayareabites/?p=97442",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/07/01/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1620,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1450204092,
"excerpt": "Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard Pizzeria to the classic dipped cone at Fosters Freeze. And if we missed your favorite, let us know in the comments.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard Pizzeria to the classic dipped cone at Fosters Freeze. And if we missed your favorite, let us know in the comments.",
"title": "Bay Area Bites Guide to 7 Favorite East Bay Soft Serve Spots | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 7 Favorite East Bay Soft Serve Spots",
"datePublished": "2015-07-01T13:30:53-07:00",
"dateModified": "2015-12-15T10:28:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots",
"status": "publish",
"sourceUrl": "http://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/97442/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Easier to eat than ice cream, churned out by impressive rumbling machines, soft serve has an air of comforting nostalgia, whether you associate it with county fairs or slurping it down in the Costco food court after a $1 hotdog. While ice cream has seemingly reached peak fanciness (foie gras ice cream anyone?) it’s more relaxed cousin is still on the rise, with, interesting, weird presentations of soft serve popping up at restaurants in the East Bay. Here’s a roundup of seven soft serve options in the East Bay, from buffalo milk soft serve at Cheeseboard to the classic dipped cone at Foster’s Freeze. And if we missed your favorite, let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97377,97375",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cheese Board Pizza Collective\u003c/strong> gets a lot of attention for the pizza, and deservedly so: the distinctive crispy chewy sourdough crust topped with a selection of peak season vegetables and carefully selected cheeses is as impressive as the sizable lines stretching out its doors. Yet they deserve equal praise for the non-pizza options, which have expanded through an increasing number of intriguing pop-ups: this year has brought chilaquiles, doughnuts and high tea to the North Berkeley location. One of their newest additions is more permanent: a soft serve machine churning out perfect swirls of soft serve made from buffalo milk from Petaluma’s \u003ca href=\"https://www.facebook.com/pages/Double-8-Dairy/1505898999653100\" target=\"_blank\">Double 8\u003c/a> Dairy. Why buffalo milk? It’s the richest animal milk, lending it a luscious creaminess and a clean flavor. They offer the standard soft serve flavor trifecta--vanilla, chocolate and swirl--and it’s very good, rich clean and sweet. And, thankfully, it's not a pop-up: Cheeseboard says they’re planning to offer it every day.\u003c/p>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Pizza Collective\u003c/a>\u003cbr>\n512 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Pizza/@37.8687039,-122.2956605,14z/data=!4m16!1m13!4m12!1m3!2m2!1d-122.252316!2d37.879578!1m6!1m2!1s0x80857ea1344c98af:0x314b749bfb2469c6!2sCheese+Board+Pizza,+1512+Shattuck+Ave,+Berkeley,+CA+94709!2m2!1d-122.269479!2d37.879872!3e1!3m1!1s0x80857ea1344c98af:0x314b749bfb2469c6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 549-3055\u003cbr>\nHours: Closed Mon and Sun; Tue-Sat 11:30am-3pm, 4:30pm-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cheeseboard?fref=ts\" target=\"_blank\">The Cheese Board Collective\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97379,97378",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Temescal Alley’s \u003cstrong>Curbside Creamery\u003c/strong> started as a farmers' markets favorite where owner Tori Wentworth would schlep that week’s flavors on a trike to various markets around the Bay Area. Last year, she opened up a brick and mortar shop, featuring an approachable mix of classic options and more far out flavors like Thai iced tea and vanilla malt ball. They’re inclusive, too, featuring a wide selection of nut and coconut-based vegan ice creams and gluten-free cones. A few months ago, they got a soft serve machine and now offer two flavors daily--one of which, they promise, will always be a vegan option. A recent option, a dark chocolate vegan soft serve, had a nutty sweetness from its cashew base and a luxuriously thick texture--I turned my spoon upside down and nothing dripped off--that made for a decadent, ever so slightly healthier twist on an old favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com/#0\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\n482 49th St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Curbside+Creamery/@37.8359096,-122.2620992,17z/data=!3m1!4b1!4m2!3m1!1s0x80857de10cea8acf:0x97a711aa1bbe3ae1?hl=en-US\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 250-9804\u003cbr>\nHours: Mon-Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/curbsidecreamery?ref=br_rs\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CurbsideCreamry\" target=\"_blank\">@CurbsideCreamry\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97381,97380",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Albany’s \u003cstrong>Boss\u003c/strong> is like a fancier guilt-free version of fast-food chains you ate at growing up. The meat is sustainably raised, there’s gluten-free bread, and even the mayo is non-GMO. And their soft serve, which comes either in a cone or blended into a milkshake has an appropriately high class pedigree as well: the dairy comes from Petaluma’s \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>, the country’s first 100% organic creamery. The soft serve, like most menu items, is simple and familiar. A cone of swirl simply tastes good: a rich, creamy soft serve that tastes like the quality dairy it’s made from, without any of the dubious powders or mixes that go into the old school machines.\u003c/p>\n\u003cp>\u003ca href=\"http://weareboss.com/\" target=\"_blank\">Boss\u003c/a>\u003cbr>\n1187 Solano Ave, Albany [\u003ca href=\"https://www.google.com/maps/place/Boss/@37.8905659,-122.2965378,15z/data=!4m2!3m1!1s0x0:0xa8b69252f8cdf3c3?sa=X&ei=A_uMVeTDKcy1oQT_37KIAg&ved=0CIcBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-7900\u003cbr>\nHours: Mon-Thur 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Boss/812638228768339?fref=ts\" target=\"_blank\">Boss\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97384,97383",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Timeless Coffee Roasters\u003c/strong> is Piedmont Avenue’s best secretly vegan coffee shop, a classy joint filled with dark wood, gleaming pastry cases and exactly zero mentions of the words “vegan” or “cruelty-free.” In addition to the excellent roasted in-house coffee and pastry options (no, that’s not actually sausage in the sausage empanada), they offer rotating flavors of soft serve, served plain, in an affogato or as part of an extravagant float. When I visited, they had two soft serve options, a soy-based vanilla and a mango pineapple made of just fruit, sugar and water. The fruit option I had was a sunny yellow color and a bright, fruit forward taste. The texture was a marvel, remarkably smooth and non-icy, and the flavor was just sweet enough, letting the already sweet tropical fruit flavor shine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.timelesscoffee.com/\" target=\"_blank\">Timeless Coffee Roasters\u003c/a>\u003cbr>\n4252 Piedmont Ave, Oakland [\u003ca href=\"https://www.google.com/maps/place/Timeless+Coffee+Roasters/@37.8282089,-122.249823,15z/data=!4m2!3m1!1s0x0:0xf25f018ec0b75f12\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510) 985-1360\u003cbr>\nHours: Mon-Fri 7am-6pm; Sat-Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051?fref=ts\" target=\"_blank\">Timeless Coffee Roastery and Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97385,97387,97386",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California chain \u003cstrong>Fosters Freeze\u003c/strong>, which has locations in Alameda and Berkeley, serves food, but it seems like an afterthought. Everyone knows that ice cream is what they do best--after all, their logo is a cheerful, anthropomorphized soft serve cone named Little Foster. Stalwartly refusing to serve anything local, organic or good for you, what Fosters Freeze does offer is giant portions, low prices, and for adults, a hearty serving of nostalgia (the chain has been around the 1940s). The soft serve is very different than newer, fancier options, with a thin texture and a noticeably large amount of sugar. There’s not a lot of difference in taste between the chocolate and vanilla in a swirl cone: if you shut your eyes you wouldn’t be able to tell the difference, and they instead combine into a tooth-achingly sweet homogeneous chocolate vanilla combination.\u003c/p>\n\u003cp>But oh, then there’s the drip. For a mere 50 cents your cone is upended into a pot of chocolate, emerging with a thin delicate chocolate shell that produces a delightful, delicate crunch. It’s a marvel of engineering that always produces a picture perfect cone.\u003c/p>\n\u003cp>Yes, Fosters' decor is dated, full of orange plastic booths and yellow chandeliers, and their soft serve might be slightly bitter if you think about it too long. But does it matter? On a recent warm Sunday afternoon, Fosters Freeze is packed: with families arguing over who ate the Reese’s chunks out of a Blizzard, groups of adults discussing a friend’s new play, and tweens waiting outside with their beach cruisers, all happily eating towering cones of soft serve that’s cold, sweet and cheap. And really, on a hot summer day, what more do you need?\u003c/p>\n\u003cp>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Fosters Freeze\u003c/a>\u003cbr>\n630 Central Ave, Alameda [\u003ca href=\"https://www.google.com/maps/place/Foster's+Freeze/@37.7713399,-122.2781428,15z/data=!4m2!3m1!1s0x0:0x99a8854f56def74e?sa=X&ei=2gGNVZy7Ooq5oQTp0JPQDA&ved=0CIUBEPwSMAo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-1242\u003cbr>\nHours: Mon-Sun 10:30am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FostersFreezeAlameda\" target=\"_blank\">Fosters Freeze Alameda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FostersAlameda\" target=\"_blank\">@FostersAlameda\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97390,97389,97388",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Plum Bar\u003c/strong>’s dessert menu is entirely composed of soft serve, served in sophisticated upgrades of classic childhood combinations. The soft serve they offer is barely sweet, with pure chocolate or vanilla flavors, making it the perfect base for their sundaes: mint chocolate, chocolate chip cookie, s'mores. A sticky toffee sundae could have easily been too sweet, but was instead remarkably balanced, with a pleasant amount of crunch from the toffee and chocolate shell and a restrained salted caramel topping the chocolate and vanilla swirled soft serve. A more adult option is the affogato, which offers up a playful take on the classic combo. The vanilla soft serve isn’t topped with hot espresso, but is instead paired with housemade coffee bitters, coffee-dripped vodka, and New Orleans coffee liqueur from Alameda’s \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a>. It’s creamy, rich and bitter, a classy decadent finish.\u003c/p>\n\u003cp>\u003ca href=\"http://plumbaroakland.com/\" target=\"_blank\">Plum Bar + Restaurant\u003c/a>\u003cbr>\n2216 Broadway, Oakland [\u003ca href=\"https://www.google.com/maps/place/Plum/@37.81122,-122.2665469,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80ad3d228dad:0x143b6712d31714f\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-7586\u003cbr>\nHours: Mon-Thur 11:30am-12am, Fri 11:30am-2am, Sat 5pm-2am, Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/plumfooddrink?fref=ts\" target=\"_blank\">Plum Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/plumbar1\" target=\"_blank\">@PLUMBAR1\u003c/a>\u003cbr>\nPrice Range: $$ (entrees under $20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"ids": "97393,97392,97391",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like the rest of the menu, \u003cstrong>Hawker Fare\u003c/strong>’s dessert menu is filled with playful dishes that mix familiar and more obscure ingredients--yes, that is sticky rice topped with durian ice cream. Soft serve makes up the bulk of the list, whether in a cone, sundae or in a condensed milk and Thai coffee affogato. Like the main dishes, you can tell how much attention is paid to layering flavors and textures in a way that’s familiar yet unexpected: the Hawker Sundae features delightfully crunchy puffed rice, sweet salted palm sugar caramel, chewy red beans, and a jasmine whipped cream (a surprisingly perfect way to highlight jasmine’s delicate flavor). Another sundae does the same trick of serving familiar ingredients in unfamiliar formats, featuring an Ovaltine hot fudge sauce that’s surprisingly subtle. Again, there are elements of crunch and chewiness, this time from peanuts and palm seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a> 2300 Webster St, Oakland [\u003ca href=\"https://www.google.com/maps/place/Hawker+Fare/@37.8121154,-122.2650442,17z/data=!3m1!4b1!4m2!3m1!1s0x808f8752d5cf4e61:0x10d85f8c07352675\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Mon 11:30am-2:30pm, Tue-Thur 11:30am-2:30 pm, 5:30-9:30; Fri 11:30am-2:30 pm, 5:30pm-10:00pm, Sat 5:30pm-10pm, Closed Sun\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK/\" target=\"_blank\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice Range: $$ (entrees under $20)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97442/bay-area-bites-guide-to-7-favorite-east-bay-soft-serve-spots",
"authors": [
"5566"
],
"series": [
"bayareabites_15150"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_264",
"bayareabites_1653",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366"
],
"tags": [
"bayareabites_14605",
"bayareabites_12069",
"bayareabites_14072",
"bayareabites_14598",
"bayareabites_9365",
"bayareabites_14599",
"bayareabites_14596",
"bayareabites_12273"
],
"featImg": "bayareabites_97375",
"label": "source_bayareabites_97442"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"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.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"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.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"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.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=oakland": {
"isFetching": false,
"latestQuery": {
"from": 120,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 185,
"relation": "eq"
},
"items": [
"bayareabites_100227",
"bayareabites_99879",
"bayareabites_99764",
"bayareabites_99798",
"bayareabites_99565",
"bayareabites_98700",
"bayareabites_98869",
"bayareabites_98622",
"bayareabites_98365",
"bayareabites_98186",
"bayareabites_97802",
"bayareabites_97442"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_oakland": {
"isLoading": true
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"source_bayareabites_99764": {
"type": "terms",
"id": "source_bayareabites_99764",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_98700": {
"type": "terms",
"id": "source_bayareabites_98700",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_98869": {
"type": "terms",
"id": "source_bayareabites_98869",
"meta": {
"override": true
},
"name": "Beverages",
"link": "https://ww2.kqed.org/bayareabites/category/beverages-2/",
"isLoading": false
},
"source_bayareabites_98622": {
"type": "terms",
"id": "source_bayareabites_98622",
"meta": {
"override": true
},
"name": "Food Trends",
"link": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"isLoading": false
},
"source_bayareabites_98186": {
"type": "terms",
"id": "source_bayareabites_98186",
"meta": {
"override": true
},
"name": "Food History",
"link": "https://ww2.kqed.org/bayareabites/category/food-history-and-celebrities/",
"isLoading": false
},
"source_bayareabites_97802": {
"type": "terms",
"id": "source_bayareabites_97802",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_97442": {
"type": "terms",
"id": "source_bayareabites_97442",
"meta": {
"override": true
},
"name": "Guides",
"link": "http://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_14805": {
"type": "terms",
"id": "bayareabites_14805",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14805",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Anthony Lucero",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Anthony Lucero Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99135,
"slug": "anthony-lucero",
"isLoading": false,
"link": "/bayareabites/tag/anthony-lucero"
},
"bayareabites_13182": {
"type": "terms",
"id": "bayareabites_13182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "East Side Sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "East Side Sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7648,
"slug": "east-side-sushi",
"isLoading": false,
"link": "/bayareabites/tag/east-side-sushi"
},
"bayareabites_336": {
"type": "terms",
"id": "bayareabites_336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sushi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sushi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 301,
"slug": "sushi",
"isLoading": false,
"link": "/bayareabites/tag/sushi"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_14783": {
"type": "terms",
"id": "bayareabites_14783",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14783",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monster Pho",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monster Pho Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99113,
"slug": "monster-pho",
"isLoading": false,
"link": "/bayareabites/tag/monster-pho"
},
"bayareabites_14784": {
"type": "terms",
"id": "bayareabites_14784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tee Tran",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tee Tran Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99114,
"slug": "tee-tran",
"isLoading": false,
"link": "/bayareabites/tag/tee-tran"
},
"bayareabites_2929": {
"type": "terms",
"id": "bayareabites_2929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2040,
"slug": "vietnam",
"isLoading": false,
"link": "/bayareabites/tag/vietnam"
},
"bayareabites_68": {
"type": "terms",
"id": "bayareabites_68",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "68",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnamese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnamese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 32,
"slug": "vietnamese",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese"
},
"bayareabites_15150": {
"type": "terms",
"id": "bayareabites_15150",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15150",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Our Top 20 Guides From 2015",
"description": "[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"]\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" rel=\"attachment wp-att-92613\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/PhatTriSpecial.jpg\" alt=\"The Phat Tri special bánh mì with a generous smear of pâté. Photo: Jeff Cianci\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92613\" />\u003c/a> The Phat Tri special bánh mì with a generous smear of pâté[/caption]\r\n\r\n\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/02/02/bay-area-bites-guide-to-10-popular-south-bay-banh-mi-shops/\" target=\"_blank\">Bánh mì\u003c/a> topped the list of your favorite foods to eat in 2015 (and in the \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/21/bay-area-bites-guide-to-8-favorite-east-bay-banh-mi-spots/\" target=\"_blank\">East Bay\u003c/a>, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_92613\" align=\"aligncenter\" width=\"1000\"] The Phat Tri special bánh mì with a generous smear of pâté[/caption] Bánh mì topped the list of your favorite foods to eat in 2015 (and in the East Bay, too.) Here's your favorite guides from our Bay Area Bites contributors -- visit these restaurants and shops again by bookmarking this handy list.",
"title": "Our Top 20 Guides From 2015 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99480,
"slug": "our-top-20-guides-from-2015",
"isLoading": false,
"link": "/bayareabites/series/our-top-20-guides-from-2015"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10263": {
"type": "terms",
"id": "bayareabites_10263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "falafel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "falafel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4717,
"slug": "falafel",
"isLoading": false,
"link": "/bayareabites/tag/falafel"
},
"bayareabites_14726": {
"type": "terms",
"id": "bayareabites_14726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liba Falafel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liba Falafel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99102,
"slug": "liba-falafel",
"isLoading": false,
"link": "/bayareabites/tag/liba-falafel"
},
"bayareabites_9251": {
"type": "terms",
"id": "bayareabites_9251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liba Falafel Truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liba Falafel Truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3705,
"slug": "liba-falafel-truck",
"isLoading": false,
"link": "/bayareabites/tag/liba-falafel-truck"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_10077": {
"type": "terms",
"id": "bayareabites_10077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4531,
"slug": "drakes-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/drakes-brewing-company"
},
"bayareabites_14734": {
"type": "terms",
"id": "bayareabites_14734",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14734",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's dealership",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's dealership Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99110,
"slug": "drakes-dealership",
"isLoading": false,
"link": "/bayareabites/tag/drakes-dealership"
},
"bayareabites_13813": {
"type": "terms",
"id": "bayareabites_13813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Berkeleyside NOSH",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Berkeleyside NOSH Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8286,
"slug": "berkeleyside-nosh",
"isLoading": false,
"link": "/bayareabites/category/berkeleyside-nosh"
},
"bayareabites_14713": {
"type": "terms",
"id": "bayareabites_14713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Longfellow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Longfellow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99089,
"slug": "longfellow",
"isLoading": false,
"link": "/bayareabites/tag/longfellow"
},
"bayareabites_13654": {
"type": "terms",
"id": "bayareabites_13654",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13654",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8124,
"slug": "north-oakland",
"isLoading": false,
"link": "/bayareabites/tag/north-oakland"
},
"bayareabites_14714": {
"type": "terms",
"id": "bayareabites_14714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Salsipuedes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Salsipuedes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99090,
"slug": "salsipuedes",
"isLoading": false,
"link": "/bayareabites/tag/salsipuedes"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_9283": {
"type": "terms",
"id": "bayareabites_9283",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9283",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8217,
"slug": "juice",
"isLoading": false,
"link": "/bayareabites/category/juice"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_13419": {
"type": "terms",
"id": "bayareabites_13419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7888,
"slug": "guides",
"isLoading": false,
"link": "/bayareabites/tag/guides"
},
"bayareabites_16250": {
"type": "terms",
"id": "bayareabites_16250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shopping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shopping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100580,
"slug": "shopping",
"isLoading": false,
"link": "/bayareabites/tag/shopping"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_14670": {
"type": "terms",
"id": "bayareabites_14670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flavor brigade",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flavor brigade Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99046,
"slug": "flavor-brigade",
"isLoading": false,
"link": "/bayareabites/tag/flavor-brigade"
},
"bayareabites_14666": {
"type": "terms",
"id": "bayareabites_14666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frozen custard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frozen custard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99042,
"slug": "frozen-custard",
"isLoading": false,
"link": "/bayareabites/tag/frozen-custard"
},
"bayareabites_14668": {
"type": "terms",
"id": "bayareabites_14668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frozen Kuhsterd",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frozen Kuhsterd Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99044,
"slug": "frozen-kuhsterd",
"isLoading": false,
"link": "/bayareabites/tag/frozen-kuhsterd"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_14669": {
"type": "terms",
"id": "bayareabites_14669",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14669",
"found": true
},
"relationships": {},
"featImg": null,
"name": "IzzyA's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "IzzyA's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99045,
"slug": "izzyas",
"isLoading": false,
"link": "/bayareabites/tag/izzyas"
},
"bayareabites_14667": {
"type": "terms",
"id": "bayareabites_14667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lexie's Frozen Custard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lexie's Frozen Custard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99043,
"slug": "lexies-frozen-custard",
"isLoading": false,
"link": "/bayareabites/tag/lexies-frozen-custard"
},
"bayareabites_14671": {
"type": "terms",
"id": "bayareabites_14671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "velvet scoop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "velvet scoop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99047,
"slug": "velvet-scoop",
"isLoading": false,
"link": "/bayareabites/tag/velvet-scoop"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_11505": {
"type": "terms",
"id": "bayareabites_11505",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11505",
"found": true
},
"relationships": {},
"featImg": null,
"name": "minimum wage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "minimum wage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5966,
"slug": "minimum-wage",
"isLoading": false,
"link": "/bayareabites/tag/minimum-wage"
},
"bayareabites_14183": {
"type": "terms",
"id": "bayareabites_14183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland minimum wage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland minimum wage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8659,
"slug": "oakland-minimum-wage",
"isLoading": false,
"link": "/bayareabites/tag/oakland-minimum-wage"
},
"bayareabites_11427": {
"type": "terms",
"id": "bayareabites_11427",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11427",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant workers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant workers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5887,
"slug": "restaurant-workers",
"isLoading": false,
"link": "/bayareabites/tag/restaurant-workers"
},
"bayareabites_11429": {
"type": "terms",
"id": "bayareabites_11429",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11429",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurant workers wages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurant workers wages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5889,
"slug": "restaurant-workers-wages",
"isLoading": false,
"link": "/bayareabites/tag/restaurant-workers-wages"
},
"bayareabites_13285": {
"type": "terms",
"id": "bayareabites_13285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alameda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alameda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7752,
"slug": "alameda",
"isLoading": false,
"link": "/bayareabites/tag/alameda"
},
"bayareabites_14636": {
"type": "terms",
"id": "bayareabites_14636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frank Epperson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frank Epperson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99012,
"slug": "frank-epperson",
"isLoading": false,
"link": "/bayareabites/tag/frank-epperson"
},
"bayareabites_2268": {
"type": "terms",
"id": "bayareabites_2268",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2268",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice pops",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice pops Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1691,
"slug": "ice-pops",
"isLoading": false,
"link": "/bayareabites/tag/ice-pops"
},
"bayareabites_14637": {
"type": "terms",
"id": "bayareabites_14637",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Neptune Beach",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Neptune Beach Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99013,
"slug": "neptune-beach",
"isLoading": false,
"link": "/bayareabites/tag/neptune-beach"
},
"bayareabites_9479": {
"type": "terms",
"id": "bayareabites_9479",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9479",
"found": true
},
"relationships": {},
"featImg": null,
"name": "popsicles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "popsicles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3933,
"slug": "popsicles",
"isLoading": false,
"link": "/bayareabites/tag/popsicles"
},
"bayareabites_417": {
"type": "terms",
"id": "bayareabites_417",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "417",
"found": true
},
"relationships": {},
"featImg": null,
"name": "a16",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "a16 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 382,
"slug": "a16",
"isLoading": false,
"link": "/bayareabites/tag/a16"
},
"bayareabites_14632": {
"type": "terms",
"id": "bayareabites_14632",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14632",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Boot & Shoe Service",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Boot & Shoe Service Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99008,
"slug": "boot-shoe-service",
"isLoading": false,
"link": "/bayareabites/tag/boot-shoe-service"
},
"bayareabites_14435": {
"type": "terms",
"id": "bayareabites_14435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dopo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dopo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98811,
"slug": "dopo",
"isLoading": false,
"link": "/bayareabites/tag/dopo"
},
"bayareabites_766": {
"type": "terms",
"id": "bayareabites_766",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Italian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Italian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 849,
"slug": "italian",
"isLoading": false,
"link": "/bayareabites/tag/italian"
},
"bayareabites_16325": {
"type": "terms",
"id": "bayareabites_16325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oliveto Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oliveto Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100655,
"slug": "oliveto-cafe",
"isLoading": false,
"link": "/bayareabites/tag/oliveto-cafe"
},
"bayareabites_16326": {
"type": "terms",
"id": "bayareabites_16326",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16326",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paisan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paisan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100656,
"slug": "paisan",
"isLoading": false,
"link": "/bayareabites/tag/paisan"
},
"bayareabites_16328": {
"type": "terms",
"id": "bayareabites_16328",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Parlour",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Parlour Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100658,
"slug": "parlour",
"isLoading": false,
"link": "/bayareabites/tag/parlour"
},
"bayareabites_16329": {
"type": "terms",
"id": "bayareabites_16329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PIQ",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PIQ Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100659,
"slug": "piq",
"isLoading": false,
"link": "/bayareabites/tag/piq"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_16327": {
"type": "terms",
"id": "bayareabites_16327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PIzza Politana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PIzza Politana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100657,
"slug": "pizza-politana",
"isLoading": false,
"link": "/bayareabites/tag/pizza-politana"
},
"bayareabites_8302": {
"type": "terms",
"id": "bayareabites_8302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pizzaiolo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pizzaiolo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2755,
"slug": "pizzaiolo",
"isLoading": false,
"link": "/bayareabites/tag/pizzaiolo"
},
"bayareabites_16324": {
"type": "terms",
"id": "bayareabites_16324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Forge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Forge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100654,
"slug": "the-forge",
"isLoading": false,
"link": "/bayareabites/tag/the-forge"
},
"bayareabites_14605": {
"type": "terms",
"id": "bayareabites_14605",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14605",
"found": true
},
"relationships": {},
"featImg": null,
"name": "boss",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "boss Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98981,
"slug": "boss",
"isLoading": false,
"link": "/bayareabites/tag/boss"
},
"bayareabites_12069": {
"type": "terms",
"id": "bayareabites_12069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheeseboard collective",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheeseboard collective Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6531,
"slug": "cheeseboard-collective",
"isLoading": false,
"link": "/bayareabites/tag/cheeseboard-collective"
},
"bayareabites_14072": {
"type": "terms",
"id": "bayareabites_14072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Curbside Creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Curbside Creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8547,
"slug": "curbside-creamery",
"isLoading": false,
"link": "/bayareabites/tag/curbside-creamery"
},
"bayareabites_14598": {
"type": "terms",
"id": "bayareabites_14598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foster's freeze",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foster's freeze Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98974,
"slug": "fosters-freeze",
"isLoading": false,
"link": "/bayareabites/tag/fosters-freeze"
},
"bayareabites_9365": {
"type": "terms",
"id": "bayareabites_9365",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9365",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hawker fare",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hawker fare Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3819,
"slug": "hawker-fare",
"isLoading": false,
"link": "/bayareabites/tag/hawker-fare"
},
"bayareabites_14599": {
"type": "terms",
"id": "bayareabites_14599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "plum bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "plum bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98975,
"slug": "plum-bar",
"isLoading": false,
"link": "/bayareabites/tag/plum-bar"
},
"bayareabites_14596": {
"type": "terms",
"id": "bayareabites_14596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soft serve",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soft serve Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98972,
"slug": "soft-serve",
"isLoading": false,
"link": "/bayareabites/tag/soft-serve"
},
"bayareabites_12273": {
"type": "terms",
"id": "bayareabites_12273",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12273",
"found": true
},
"relationships": {},
"featImg": null,
"name": "timeless coffee roasters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "timeless coffee roasters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6735,
"slug": "timeless-coffee-roasters",
"isLoading": false,
"link": "/bayareabites/tag/timeless-coffee-roasters"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}