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"content": "\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
"title": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland)",
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"content": "\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88162,88164,88163\"]\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88158,88159,88157\"]\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88166,88168,88167\"]\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88174,88176,88177,88175\"]\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88182,88181,88180\"]\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88192,88194,88193,88195,88191\"]\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88203,88206,88205,88207,88208,88209,88204\"]\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88200,88197,88198,88199\"]\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88211,88213,88212\"]\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
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"excerpt": "In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Neighborhood Gem: Nick’s Pizza in North Oakland",
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"content": "\u003cfigure id=\"attachment_87935\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\" alt=\"Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's. \" width=\"659\" height=\"370\" class=\"size-full wp-image-87935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/neighborhood-gem-nicks-pizza/\" target=\"_blank\">Oakland Local\u003c/a> (9/22/14)\u003c/p>\n\u003cp>Nick’s Pizza owner Nick Yapor-Cox has an easy smile, an infectious enthusiasm for his hometown and a childlike zeal for sourdough. The down-to-earth entrepreneur grew up in North Oakland, just a few blocks away from where he opened his pizza business in 2012.\u003c/p>\n\u003cfigure id=\"attachment_87937\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\" alt=\"Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\" width=\"800\" height=\"450\" class=\"size-full wp-image-87937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>“I liked the idea of opening a neighborhood joint,” says Nick. “Pizza is a regular food, and I enjoy being a regular part of people’s lives.” Indeed, Nick’s has a strong neighborhood following, which is broadened somewhat by his evening delivery service. As we talk, Nick nods appreciatively to a customer seated across from us who lives a few doors down from the shop.\u003c/p>\n\u003cp>You might not guess from the unpretentious storefront that Nick cut his teeth at two of Manhattan’s finest restaurants (he worked as a pastry chef at \u003ca href=\"http://elevenmadisonpark.com/\" target=\"_blank\">Eleven Madison Park\u003c/a> and Alex Guarnaschelli’s \u003ca href=\"http://www.butterrestaurant.com/\" target=\"_blank\">Butter Restaurant\u003c/a>). Nick’s fine dining experience in New York made him homesick for the Bay Area, where he returned to continue his pastry training at the now-shuttered B Restaurant in Old Oakland and at Mary Canales’s then-new ice cream shop, \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>.\u003c/p>\n\u003cp>Nick started making pizza at B Restaurant, but it was his more recent experience at the worker-owned Arizmendi Bakery in Emeryville that crystallized his entrepreneurial vision and inspired a love of sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\" alt=\"Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>“Sourdough is the pulse of what I was excited about at \u003ca href=\"http://www.arizmendi-bakery.org/\" target=\"_blank\">Arizmendi\u003c/a>,” says Nick, moving in a little closer to explain what makes sourdough such a compelling medium. “You really have to have a relationship with the dough,” he explains. “You have to watch it. You have to be careful with it.” Nick asks if I want to see the starter he uses, then leads me to the refrigerator to point out a bucket of the glistening, bubbling dough that he has used to start every delightfully chewy pizza crust he’s made since the tiny shop opened.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. Nick’s hand-tossed, sourdough-based crust is more subtle than Arizmendi’s crust, and it integrates well with his eclectic toppings. A touch of olive oil baked into the dough imparts a rich and buttery flavor. Nick’s pizzas are baked on the floor of the pizza oven–a more New York-style that makes the crust golden brown and pliable.\u003c/p>\n\u003cp>Nick’s offers six to eight pizza varieties every day, many of which are available by the slice. He uses organic produce almost exclusively, locally-sourced ingredients whenever possible, and rbST-free cheeses. He uses organic flour from Central Milling (the go-to brand for many top Bay Area bakers) and California-made olive oil for his chewy crust. His sauce is homemade and characteristically light on his pizzas.\u003c/p>\n\u003cfigure id=\"attachment_87934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\" alt=\"Nick’s pizza specials. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s pizza specials. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>While Nick has Classic Pepperoni and Classic Cheese pizza on the menu nightly, other offerings depend on the season and the chef’s whims. Customers love Nick’s prosciutto-topped pizzas and anything he makes with stone fruit. One of his more popular pizzas is Tarte Flambee, a sweet and savory combination of caramelized onion, bacon and goat cheese. Another unusual pizza that’s making a repeat appearance soon is the Figgy Piggy, which combines black mission figs, bacon and goat cheese. It’s a riff on a dessert Nick used to make at B Restaurant. Nick says he appreciates his customers’ willingness to trust his “crazy pizza ideas.” He admits that some people find his clam pizza “totally nutty,” but he argues that keeping the shells on is the only way to do it right.\u003c/p>\n\u003cp>As for Nick, he likes his pepperoni pizza, which he describes as chewy and crispy with the just the right proportion of cheese and lightly spicy pepperoni. Nick special-orders the all-natural, nitrate-free pepperoni from the East Coast. In addition to pizza, Nick offers a seasonal menu of green salads, a whole-grain salad, and several desserts. He’s known for his thin and chewy chocolate chip cookies, which are made fresh daily. His delivery crew makes a point of nestling the cookies just so next to the pizza so that they arrive at their destination warm and melty. (Make sure you have milk at home!)\u003c/p>\n\u003cfigure id=\"attachment_87936\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\" alt=\"Bushrod Sourdough. Photo courtesy of Nick’s.\" width=\"500\" class=\"size-full wp-image-87936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bushrod Sourdough. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Until very recently, Nick served breakfast pastries, like chanterelle mushroom croissants and sourdough fougasse with walnuts, grapes and rosemary, but he had to suspend the operation when his best friend and baker, Aron Ford, injured his hand this summer. He plans to start his breakfast business up again when Nick’s opens a second shop in the next year–most likely in downtown Oakland. Exact dates and location are yet to be determined. In the meantime, Nick still offers two fresh-made types of bread: Bushrod sourdough and kalamata sourdough, both browned to perfection with a crisp, rustic crust.\u003c/p>\n\u003cp>Nick’s \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/current-menu/\" target=\"_blank\">menu is updated weekly\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">\u003cstrong>Nick’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n 6211 Shattuck Avenue\u003cbr>\n (510) 658-3903\u003cbr>\n Open Tuesday through Thursday and Sunday 11 a.m. – 9 p.m., Friday and Saturday 11 a.m. – 10 p.m. Closed Monday. Delivery begins at 5 p.m.\u003cbr>\n \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">oaklandstylepizza.com\u003c/a>\u003cbr>\n Neighborhood: North Oakland\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87935\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\" alt=\"Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's. \" width=\"659\" height=\"370\" class=\"size-full wp-image-87935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/neighborhood-gem-nicks-pizza/\" target=\"_blank\">Oakland Local\u003c/a> (9/22/14)\u003c/p>\n\u003cp>Nick’s Pizza owner Nick Yapor-Cox has an easy smile, an infectious enthusiasm for his hometown and a childlike zeal for sourdough. The down-to-earth entrepreneur grew up in North Oakland, just a few blocks away from where he opened his pizza business in 2012.\u003c/p>\n\u003cfigure id=\"attachment_87937\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\" alt=\"Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\" width=\"800\" height=\"450\" class=\"size-full wp-image-87937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>“I liked the idea of opening a neighborhood joint,” says Nick. “Pizza is a regular food, and I enjoy being a regular part of people’s lives.” Indeed, Nick’s has a strong neighborhood following, which is broadened somewhat by his evening delivery service. As we talk, Nick nods appreciatively to a customer seated across from us who lives a few doors down from the shop.\u003c/p>\n\u003cp>You might not guess from the unpretentious storefront that Nick cut his teeth at two of Manhattan’s finest restaurants (he worked as a pastry chef at \u003ca href=\"http://elevenmadisonpark.com/\" target=\"_blank\">Eleven Madison Park\u003c/a> and Alex Guarnaschelli’s \u003ca href=\"http://www.butterrestaurant.com/\" target=\"_blank\">Butter Restaurant\u003c/a>). Nick’s fine dining experience in New York made him homesick for the Bay Area, where he returned to continue his pastry training at the now-shuttered B Restaurant in Old Oakland and at Mary Canales’s then-new ice cream shop, \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>.\u003c/p>\n\u003cp>Nick started making pizza at B Restaurant, but it was his more recent experience at the worker-owned Arizmendi Bakery in Emeryville that crystallized his entrepreneurial vision and inspired a love of sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\" alt=\"Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>“Sourdough is the pulse of what I was excited about at \u003ca href=\"http://www.arizmendi-bakery.org/\" target=\"_blank\">Arizmendi\u003c/a>,” says Nick, moving in a little closer to explain what makes sourdough such a compelling medium. “You really have to have a relationship with the dough,” he explains. “You have to watch it. You have to be careful with it.” Nick asks if I want to see the starter he uses, then leads me to the refrigerator to point out a bucket of the glistening, bubbling dough that he has used to start every delightfully chewy pizza crust he’s made since the tiny shop opened.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. Nick’s hand-tossed, sourdough-based crust is more subtle than Arizmendi’s crust, and it integrates well with his eclectic toppings. A touch of olive oil baked into the dough imparts a rich and buttery flavor. Nick’s pizzas are baked on the floor of the pizza oven–a more New York-style that makes the crust golden brown and pliable.\u003c/p>\n\u003cp>Nick’s offers six to eight pizza varieties every day, many of which are available by the slice. He uses organic produce almost exclusively, locally-sourced ingredients whenever possible, and rbST-free cheeses. He uses organic flour from Central Milling (the go-to brand for many top Bay Area bakers) and California-made olive oil for his chewy crust. His sauce is homemade and characteristically light on his pizzas.\u003c/p>\n\u003cfigure id=\"attachment_87934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\" alt=\"Nick’s pizza specials. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s pizza specials. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>While Nick has Classic Pepperoni and Classic Cheese pizza on the menu nightly, other offerings depend on the season and the chef’s whims. Customers love Nick’s prosciutto-topped pizzas and anything he makes with stone fruit. One of his more popular pizzas is Tarte Flambee, a sweet and savory combination of caramelized onion, bacon and goat cheese. Another unusual pizza that’s making a repeat appearance soon is the Figgy Piggy, which combines black mission figs, bacon and goat cheese. It’s a riff on a dessert Nick used to make at B Restaurant. Nick says he appreciates his customers’ willingness to trust his “crazy pizza ideas.” He admits that some people find his clam pizza “totally nutty,” but he argues that keeping the shells on is the only way to do it right.\u003c/p>\n\u003cp>As for Nick, he likes his pepperoni pizza, which he describes as chewy and crispy with the just the right proportion of cheese and lightly spicy pepperoni. Nick special-orders the all-natural, nitrate-free pepperoni from the East Coast. In addition to pizza, Nick offers a seasonal menu of green salads, a whole-grain salad, and several desserts. He’s known for his thin and chewy chocolate chip cookies, which are made fresh daily. His delivery crew makes a point of nestling the cookies just so next to the pizza so that they arrive at their destination warm and melty. (Make sure you have milk at home!)\u003c/p>\n\u003cfigure id=\"attachment_87936\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\" alt=\"Bushrod Sourdough. Photo courtesy of Nick’s.\" width=\"500\" class=\"size-full wp-image-87936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bushrod Sourdough. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Until very recently, Nick served breakfast pastries, like chanterelle mushroom croissants and sourdough fougasse with walnuts, grapes and rosemary, but he had to suspend the operation when his best friend and baker, Aron Ford, injured his hand this summer. He plans to start his breakfast business up again when Nick’s opens a second shop in the next year–most likely in downtown Oakland. Exact dates and location are yet to be determined. In the meantime, Nick still offers two fresh-made types of bread: Bushrod sourdough and kalamata sourdough, both browned to perfection with a crisp, rustic crust.\u003c/p>\n\u003cp>Nick’s \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/current-menu/\" target=\"_blank\">menu is updated weekly\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">\u003cstrong>Nick’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n 6211 Shattuck Avenue\u003cbr>\n (510) 658-3903\u003cbr>\n Open Tuesday through Thursday and Sunday 11 a.m. – 9 p.m., Friday and Saturday 11 a.m. – 10 p.m. Closed Monday. Delivery begins at 5 p.m.\u003cbr>\n \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">oaklandstylepizza.com\u003c/a>\u003cbr>\n Neighborhood: North Oakland\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog",
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"content": "\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n",
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"excerpt": "Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
"title": "What's New at Oakland's Eat Real Festival, Happening September 19-21",
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"content": "\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction made: originally stated that vendors did not pay a percentage of profits to organizers but vendors do pay 10 percent of profits to Eat Real Festival.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and \"Drink Real.\"",
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"description": "Oakland's annual Eat Real Festival is happening September 19-21 in Jack London Square. The festival has been reorganized to reflect the mission of the Food Craft Institute and has some new highlights like communal kimchi-making, an oyster shuck-off and "Drink Real."",
"title": "What's New at Oakland's Eat Real Festival, Happening September 19-21 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87520\" class=\"wp-caption aligncenter\" style=\"max-width: 636px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Bread_Logo.jpg\" alt=\"Eat Real bread made by Mike the Bejk. Photo courtesy of Eat Real Festival.\" width=\"636\" height=\"394\" class=\"size-full wp-image-87520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real bread made by \u003ca href=\"http://www.thebejkr.com/\" target=\"_blank\">Mike the Bejk\u003c/a>. Photo courtesy of Eat Real Festival.\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s popular \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is changing things up this year to bring more attention back to the organization it supports, the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, with its mission of business education for aspiring food professionals.\u003c/p>\n\u003cp>“Many people who attend the Eat Real Festival don’t know what the Food Craft Institute is,” said Ally DeArman, marketing director for both the Institute and the festival.\u003c/p>\n\u003cp>Eat Real, now in its sixth year, brings together a curated selection of food vendors that all follow the same values of local sourcing and sustainable eating. The values are important, said DeArman, because the reason for the festival has always been to fund the non-profit Food Craft Institute, which educates people with a passion for food in food craft and business skills so they can start their own ventures.\u003c/p>\n\u003cp>That’s why this year, instead of a crowd of food vendors the festival is now divided into separate areas, covering fermentation, urban farming, grains and milling, sweets, meats and butchery, and preserves and sauces. This backs up the basic principles of the Food Craft Institute, which offers classes like the “business of butchery” or “coffee roasting and retail,” as well as the less enticing “business intensive,” to aspiring food businesses.\u003c/p>\n\u003cp>“We really wanted to make a point this year,” said DeArman.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also one new area that the festival organizers are expecting to be a big hit – the craft drinks and DIY cocktail area they’re calling “Drink Real,” where people can learn about everything from homebrew to coffee cupping, taste craft spirits and, of course, learn how to mix their own drinks.\u003c/p>\n\u003cfigure id=\"attachment_87521\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/CraftBeer_PhotobyPhillipYip700.jpg\" alt=\"Craft Beer at Eat Real Festival. Photo: Phillip Yip\" width=\"500\" class=\"size-full wp-image-87521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft Beer at Eat Real Festival. Photo: Phillip Yip\u003c/figcaption>\u003c/figure>\n\u003cp>That’s a crucial expansion for Eat Real, which makes most of its money from beverages. Vendors also pay a small fee plus 10 percent of their revenue accrued at the festival, according to DeArman.*\u003c/p>\n\u003cfigure id=\"attachment_87532\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/butchery-contest1000wendygoodfriend.jpg\" alt=\"Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87532\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave the Butcher battles Daren King at 3rd Annual Flying Knives Pork Butchery Contest. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the reorganization, there will also be some new elements at the festival, including a revamp of the intensely \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/27/2012-eat-real-festival-day-3-highlights/\" target=\"_blank\">popular butchery contest\u003c/a>, an oyster shuck-off with Oakland’s \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack's Oyster Bar\u003c/a>, and a twist on the sauerkraut experience with a communal kimchi-making led by \u003ca href=\"http://happygirlkitchen.com/\" target=\"_blank\">Happy Girl Kitchen\u003c/a> and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\">Farmhouse Culture\u003c/a> on Saturday at 3pm.\u003c/p>\n\u003cp>“Kimchi, to me, has always been a more extreme version of sauerkraut,” said Happy Girl Kitchen’s Todd Champagne.\u003c/p>\n\u003cp>Also new this year is the “Bloody Brunch,” a series of events and tastings on Saturday morning. It’s something festival organizers conceived of to tie in with California ranch \u003ca href=\"http://llanoseco.com\" target=\"_blank\">Llano Seco\u003c/a>’s second time at the festival promoting something they call “Offal Wonderful,” a way to encourage nose-to-tail eating. With Llano Seco declaring 2014 “The Year of Blood,” Eat Real organizers decided to jump in with a series of programs from 11:30am on topics that range from Bloody Marys to blood orange biscuits to blood sausages.\u003c/p>\n\u003cp>Another new interactive event will take place in the popular “kid zone.”\u003c/p>\n\u003cfigure id=\"attachment_87539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kidspainting-eatreal.jpg\" alt=\"Kids painting at Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kids painting at Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprout Cooking Club\u003c/a> is a non-profit that brings kids into commercial kitchens to learn under real chefs. It also has an apprenticeship program where disadvantaged youth can learn skills that can help them get food industry jobs. A regular guest at the festival, Sprouts is abandoning last year’s cook-off for a more interactive approach.\u003c/p>\n\u003cp>“We wanted to change things up,” said Sprouts founder and director Karen Rogers.\u003c/p>\n\u003cp>On Saturday from 12:30pm to 2:30pm, Sprouts kids will be bringing blenders to the festival and teaming up with children in the audience to create healthy smoothies on request. Rogers said that meant changing something that was about demonstrating to something more personal.\u003c/p>\n\u003cp>“We really want to emphasize the service part of it,” Rogers said.\u003c/p>\n\u003cp>Sprouts, like every vendor at the festival, is concerned with eating locally and instilling in eaters a more direct connection to their food. In fact, some amount of sustainable or organic ingredient use is required for the vendors selected for Eat Real. But all of that good food comes at a price.\u003c/p>\n\u003cp>One other change to this year’s festival might be less popular. Last year’s $5 cap on food plates has been raised to $8 -- a reflection, festival organizers say, of the cost of the local and high-quality ingredients that make the food vendors so popular.\u003c/p>\n\u003cp>“As prices rise, we have to support them,” DeArman said.\u003c/p>\n\u003cp>Founded in 2011, the Food Craft Institute is located by the Oakland waterfront and was founded by slow food star Anya Fernald of \u003ca href=\"http://www.belcampomeatco.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> It runs its multi-week courses about once a month and offers financial aid.\u003c/p>\n\u003cp>“It was just gratifying to me to pass along some of my experiences,” said Champagne, who taught a pickling class there.\u003c/p>\n\u003cp>The Eat Real Festival started in 2009 and quickly became one of the destination food events in the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_87547\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/eatreal-wendygoodfriend2011.jpg\" alt=\"Eat Real Festival 2011. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-87547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eat Real Festival 2011. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides the seven food specialty areas where people can buy treats to eat right away or take home, Eat Real Fest has three stages with continual programming, including the high-profile Oakland chef night, a lesson on how to bake a bagel and a talk on sardines.\u003c/p>\n\u003cp>There’s also music, the kid zone and many pop-ups and appearances by people who’ve gone through the Food Craft Institute courses.\u003c/p>\n\u003cp>Unlike many food fairs, entry is free and festival organizers expect over 150,000 attendees, which does mean crowds. But for those that want a little quieter scene, DeArman has a tip -- come on the first day. This year an almost complete line-up of vendors will be on site from 1pm, so it’s a way to both beat the lines and make sure you get some of the hottest food items.\u003c/p>\n\u003cp>“Friday’s definitely the day,” DeArman said.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">\u003cstrong>Eat Real Festival\u003c/strong>\u003c/a>\u003cbr>\nJack London Square, Oakland, CA (65 Webster St.) \u003ca href=\"https://www.google.com/maps/place/65+Webster+St,+Oakland,+CA+94607/@37.7944475,-122.2743749,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80c8e4eba6cf:0x40b7c4181f08e4\" target=\"_blank\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>September 19-21\u003c/strong>\u003cbr>\nFriday: 1pm-9pm\u003cbr>\nSaturday: 10:30am-9pm\u003cbr>\nSunday: 10:30am-5pm\u003cbr>\n\u003ca href=\"http://eatrealfest.com/wp-content/uploads/2014/09/ERF_2014_SCHEDULE.pdf\" target=\"_blank\">\u003cstrong>Schedule of events\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Newcomers Enhance Bay Area's Small Kosher Dining Scene",
"title": "Newcomers Enhance Bay Area's Small Kosher Dining Scene",
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"content": "\u003cfigure id=\"attachment_87181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\" alt=\"Guests at a recent kosher pop-up in San Francisco. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at the “Haimish Wandering Kitchen” kosher pop-up in San Francisco. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is widely considered one of the best dining destinations in the country, if not the world. That is, unless you keep kosher.\u003c/p>\n\u003cp>If you observe the \u003ca href=\"http://www.jewfaq.org/kashrut.htm\" target=\"_blank\">Jewish dietary laws\u003c/a>-- meaning the meat must be slaughtered according to Jewish law, and dairy and meat cannot be served in the same dish, and pork and shellfish are forbidden-- it’s another story. Many Jewish tourists – and new Bay Area residents alike-- are flummoxed to learn that there are only four actual kosher restaurants in the entire Bay Area, three of them Israeli-style meat, and one of them Chinese vegan, and even this is up for debate.\u003c/p>\n\u003cp>While Jewish delis exist-- \u003ca href=\"http://www.bonappetit.com/test-kitchen/ingredients/article/the-best-new-jewish-delis-in-america\" target=\"_blank\">some of them earning high praise\u003c/a>-- none of them are kosher.\u003c/p>\n\u003cp>“We inherited a deli that was created by an expat New Yorker community,” said Peter Levitt, executive chef and co-owner of \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul’s Deli\u003c/a> in Berkeley, which despite its long history-- it became Saul’s in 1986, but was a Jewish deli since the 1950s-- serves house-made pastrami from local, sustainably-raised meat and smoked fish shipped in from Brooklyn. “What they wanted was what they left behind in New York and its suburban environs. Most were nostalgic for the food, but not the kosher life that they or their ancestors had already walked away from.”\u003c/p>\n\u003cp>For many years, in San Francisco, \u003ca href=\"http://adka.org/sabra/#.U_ZyEcVdV8E\" target=\"_blank\">Sabra Grill\u003c/a>, a kosher meat restaurant, has been the only game in town. \u003ca href=\"http://www.shangrilavgrest.com/\" target=\"_blank\">Shangri-La Vegetarian\u003c/a> restaurant in the Outer Sunset is often listed in kosher directories, but despite its kosher seal of approval, many observant Jews won’t eat there. In 2010, \u003ca href=\"https://www.facebook.com/ambafalafel\" target=\"_blank\">Amba\u003c/a> opened in the Montclair section of Oakland. At first a vegetarian, dairy eatery, but a few months ago, it transitioned to a meat restaurant. And almost two years ago, the \u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill & Bar\u003c/a> opened in Campbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It’s easy for me to complain because I don’t run a restaurant, and I’m very happy they’re there, but there’s very little choice,” said David Carasso, an Orthodox Jew who lives in San Rafael. “If I want French food, I have to make it. If I want Indian food, I have to make it.”\u003c/p>\n\u003cp>He also noted that for most families, eating in a kosher restaurant is prohibitively expensive. Kosher observance has its different levels, though, and some Jews who identify with the \u003ca href=\"http://www.uscj.org/\" target=\"_blank\">Conservative movement\u003c/a>, say, will keep a kosher kitchen at home, and are willing to eat in non-kosher restaurants, but only a vegetarian or fish dish.\u003c/p>\n\u003cp>Carasso does not fall into that category, however, he either patronizes kosher restaurants, or does not go out at all. “Yes, it’s frustrating,” he said. “There have been times that a friend and I have driven to L.A. just to go to five or six restaurants; we’ll eat a hamburger at one, ribs at another, onion rings at another, and then drive back up in the same day.”\u003c/p>\n\u003cp>Rabbi Ben-Tzion Welton, chief executive officer of the \u003ca href=\"http://www.sunrisekosher.org/\" target=\"_blank\">Vaad Hakashrus of Northern California\u003c/a>, which supervises the three kosher meat restaurants, estimates that only six percent of the Bay Area’s Jews are observant. “And there are no real Jewish neighborhoods anymore,” he said. “The Jewish community is so spread out.”\u003c/p>\n\u003cp>He continued, “The Israeli food is good, but people want more than that.”\u003c/p>\n\u003cp>In the past few years, a few entrepreneurial types have stepped in to expand the existing options. Not with brick-and-mortar establishments, but with delivery service and small-scale catering and pop-up dinners, looking to appeal to those kosher diners who are looking for something beyond the usual falafel and shwarma.\u003c/p>\n\u003cfigure id=\"attachment_87134\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\" alt=\"Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>At the “Haimish (Yiddish for friendly, or homey) Wandering Kitchen” which took place at San Francisco’s School of Digital Filmmaking recently, about 30 diners were treated to a 10-course tasting menu (disclosure: I was a guest) by Oakland-based Chef Isaac Bernstein of \u003ca href=\"http://www.epicbitescatering.com/\" target=\"_blank\">Epic Bites Catering\u003c/a>, with kosher wine pairings poured by Jonathan Hadju, associate winemaker for the kosher winery \u003ca href=\"https://www.covenantwines.com/\" target=\"_blank\">Covenant\u003c/a> – begun in Napa, now in Berkeley – and who makes some of his \u003ca href=\"http://hajduwines.com/\" target=\"_blank\">own label\u003c/a> wines as well.\u003c/p>\n\u003cfigure id=\"attachment_87141\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\" alt=\"This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was a course at the kosher pop-up. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was another course at the kosher pop-up. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Highlights included a tuna loin dusted with pistachio and mint pesto and what Bernstein called “California Kosho,” which he described as citrus zest fermented with chiles; lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini; and duck breast with a balsamic reduction, blueberry compote, pluot slice and sweet yam fritters.\u003c/p>\n\u003cfigure id=\"attachment_87138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\" alt=\"Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Bernstein spares no expense; he ships his pasture-raised, sustainably-raised kosher meat from \u003ca href=\"http://growandbehold.com/\" target=\"_blank\">Grow & Behold\u003c/a> in New York, and gets most of his produce from local, organic farms. He uses duck fat liberally, instead of butter, which is forbidden in a meat meal, and bottles his own vinegars.\u003c/p>\n\u003cp>Bernstein grew up in the religious enclave of Monsey, New York, and left his observant upbringing for a time to attend the French Culinary Institute, specializing in bread-baking. On an apprenticeship at the \u003ca href=\"https://www.sfbi.com/\" target=\"_blank\">San Francisco Baking Institute\u003c/a>, he fell in love with the Bay Area. Now living in Oakland, he makes his living catering weddings and bar mitzvahs – many of his clients are not kosher themselves, but have enough kosher guests at their event to warrant kosher food – but he also offers take-out Sabbath meals and does the occasional pop-up, from which he barely earns anything; he does it mostly because he and his staff thrive on the experimental nature of these dinners. At the outset, he admitted he had 60 different components in the kitchen, and would decide in the moment which to pair with each other.\u003c/p>\n\u003cp>“These dinners also raise a lot of awareness for my business, as well as kosher food in general, because kosher food has a huge negative stigma here more than anywhere else I’ve ever been,” he said.\u003c/p>\n\u003cp>Bernstein hopes to eventually open a kosher restaurant in the East Bay, but would only do so with buy-in from the community. “Kosher catering is the only way to make a good living,” he said. “I will never open a restaurant that’s not funded by the community. They have to understand that especially outside of the tri-state area – meaning New York, New Jersey and Connecticut – opening a kosher restaurant is philanthropy.”\u003c/p>\n\u003cp>For the Haimish Wandering Kitchen, Bernstein teamed up with \u003ca href=\"http://www.chabadsf.org/\" target=\"_blank\">Chabad of S.F. Rabbi Yosef Langer\u003c/a>, who had a different goal, to build community, though he too talked about wanting to change the image of what kosher food can be.\u003c/p>\n\u003cp>“We need to school the Jewish community that kosher food isn’t only gefilte fish in a jar,” said Langer. “Every Jewish community should have a pizzeria and a meat restaurant with the finest quality and presentation.”\u003c/p>\n\u003cp>Indeed, one diner by the name of Leon Leib Kushner, was so pleased with the evening, that he stood up spontaneously to make a toast, saying eating kosher food of this level felt like a holiday. “My wish is that it won’t be a struggle for my grandchildren to keep kosher in San Francisco,” he said.\u003c/p>\n\u003cfigure id=\"attachment_87142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\" alt=\"Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>Another newcomer to the scene is \u003ca href=\"http://www.lchaimsushi.com/\" target=\"_blank\">L’Chaim Sushi\u003c/a>, run by an Orthodox rabbi, Alex Shandrovsky. Begun at the start of last year, Shandrovsky came up with the idea because as a Russian émigré, he grew up in San Francisco on sushi and loved it, but could no longer eat it once he became observant in his 20s. While he started in a synagogue kitchen, his business is now housed in South San Francisco, at his supplier, \u003ca href=\"http://www.sfrhs.com/\" target=\"_blank\">Royal Hawaiian Seafood\u003c/a>.\u003c/p>\n\u003cp>Shandrovsky calls himself the only kosher sustainable sushi business – he is advised by San Francisco’s sustainable sushi restaurant \u003ca href=\"http://www.tatakisushibar.com/\" target=\"_blank\">Tataki\u003c/a>’s sustainability guru Casson Trenor-- and says he serves the highest quality fish, just those with fins and scales, as kosher law dictates, and of course no shellfish (though California rolls with fake crab are allowed, since the fake crab is made from seasoned pollock).\u003c/p>\n\u003cfigure id=\"attachment_87143\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\" alt=\"If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>His is mostly a delivery operation; he delivers to corporate clients in the city and numerous tech companies in the South Bay, with a $120 minimum. He also does on-site parties, events and workshops, where he uses sushi as a vehicle for Jewish education. Orders of any size can be picked up. He is also now working with sites like \u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">GrubHub\u003c/a>, which delivers smaller orders than he will.\u003c/p>\n\u003cp>He has one full-time sushi chef working for him with two others on call for events, and now is reaching into the special diet market. “Many people have special diets, and sushi is a great cuisine for those people,” he said.\u003c/p>\n\u003cp>L’Chaim gives 10 percent of all its proceeds to charities, half to an \u003ca href=\"http://leket.org.il/english/\" target=\"_blank\">Israeli food bank\u003c/a>, and the S.F.-based \u003ca href=\"http://www.jfcs.org/\" target=\"_blank\">Jewish Children’s and Family Services\u003c/a>.\u003c/p>\n\u003cp>And come September, there will be a seating area in their facility, which is five minutes from San Francisco International Airport, making it especially convenient for tourists who may need kosher food for the plane.\u003c/p>\n\u003cp>The fact that the newcomers are doing so well can be attributed to not being tied down to a restaurant, and the fact that they are offering something other than Israeli food.\u003c/p>\n\u003cfigure id=\"attachment_87144\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\" alt=\"This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Sabra Grill, which has been operating in S.F.’s Chinatown since 1997, is owned by Israeli transplant Eitan Hilleli. For years, Sabra didn’t have the best reputation, as Hilleli took a break from running the restaurant, handing over operations to his nephew. But he recently returned. “I clean it, I fix it, I put my heart here,” he said. Locals say the food has gotten better, too. Given his location, many of his clients are tourists in high season, he says, and Friday afternoons, kosher customers can be seen trekking to Chinatown to bring his kosher food back to their hotels for a Sabbath dinner.\u003c/p>\n\u003cp>The menu consists of Israeli favorites like chicken, lamb or beef skewers, falafel, and numerous Middle Eastern salads.\u003c/p>\n\u003cfigure id=\"attachment_87145\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\" alt=\"Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Given that his meat and pitas come from Los Angeles, and he has to pay the mashgiach (kosher supervisor) and like most kosher establishments, is closed half a day Friday and all of Saturday for the Sabbath, he says, not to mention almost a month’s worth of Jewish holidays, margins are slim. “It’s not easy,” he said. “It’s not to make money, but it’s to serve the community, it’s a mitzvah (good deed.)”\u003c/p>\n\u003cfigure id=\"attachment_87148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\" alt=\"Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>That was a theme seconded by Amba’s owner Jonathan Wornick, who opened his restaurant not for an income source, but for community-building. Interestingly, Wornick and his family are strict vegetarians, and when they opened Amba, it was vegetarian as well, selling mostly falafel and sabich (fried eggplant and hard-boiled egg) sandwiches. But over time, those who patronized it said they would prefer a meat restaurant.\u003c/p>\n\u003cp>“For those who keep kosher but will eat out, they already felt they could eat vegetarian at most restaurants,” said Wornick. “But there was nowhere in the East Bay where they could eat kosher meat, out. Despite my own issues around it, it made sense, since people are going to eat meat anyhow.”\u003c/p>\n\u003cfigure id=\"attachment_87146\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\" alt=\"Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\" width=\"800\" height=\"600\" class=\"size-full wp-image-87146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>Wornick said he enjoys seeing various people from all sectors of the Jewish community at Amba, “that’s what makes me most proud.” Staff from various Jewish organizations have meetings there, and it’s the kind of place where patrons can count on running into people they know.\u003c/p>\n\u003cp>In addition to falafel and sabich, Amba serves Israeli favorites like chicken schnitzel and shwarma, and numerous salads.\u003c/p>\n\u003cfigure id=\"attachment_87137\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\" alt=\"Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\" width=\"480\" height=\"360\" class=\"size-full wp-image-87137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill\u003c/a> is the newest addition. Located in Campbell, it was started by Israeli transplant Erez Knobler, who also helps manage an aromatherapy product business. While he couldn’t be reached by Bay Area Bites, word on the street is the Israeli menu is huge, and also features a number of different meat skewers, falafel and various salads. Knowing that kosher Jews have so few options, the restaurant does themed nights as well, such as Chinese or Mexican.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While Shangri-La Vegetarian Restaurant in the Outer Sunset has kosher certification from the \u003ca href=\"http://www.jewishinsanfrancisco.com/Orthodox-Rabbinical-Council-of-San-Francisco.html\" target=\"_blank\">Orthodox Rabbinical Council of San Francisco\u003c/a>, most observant Jews only look to the Vaad HaKashrus of Northern California (which certifies both Epic Bites and L’Chaim Sushi as well) for where it's okay for them to eat. Therefore, those I spoke to, won't patronize it, but those less strict do.\u003c/p>\n\n",
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"excerpt": "The Bay Area is known as one of the country's premier dining destinations, unless you keep kosher. For those who observe Jewish dietary laws, it's not so great. But things are slowly improving.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87181\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kosher-popup.jpg\" alt=\"Guests at a recent kosher pop-up in San Francisco. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at the “Haimish Wandering Kitchen” kosher pop-up in San Francisco. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is widely considered one of the best dining destinations in the country, if not the world. That is, unless you keep kosher.\u003c/p>\n\u003cp>If you observe the \u003ca href=\"http://www.jewfaq.org/kashrut.htm\" target=\"_blank\">Jewish dietary laws\u003c/a>-- meaning the meat must be slaughtered according to Jewish law, and dairy and meat cannot be served in the same dish, and pork and shellfish are forbidden-- it’s another story. Many Jewish tourists – and new Bay Area residents alike-- are flummoxed to learn that there are only four actual kosher restaurants in the entire Bay Area, three of them Israeli-style meat, and one of them Chinese vegan, and even this is up for debate.\u003c/p>\n\u003cp>While Jewish delis exist-- \u003ca href=\"http://www.bonappetit.com/test-kitchen/ingredients/article/the-best-new-jewish-delis-in-america\" target=\"_blank\">some of them earning high praise\u003c/a>-- none of them are kosher.\u003c/p>\n\u003cp>“We inherited a deli that was created by an expat New Yorker community,” said Peter Levitt, executive chef and co-owner of \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul’s Deli\u003c/a> in Berkeley, which despite its long history-- it became Saul’s in 1986, but was a Jewish deli since the 1950s-- serves house-made pastrami from local, sustainably-raised meat and smoked fish shipped in from Brooklyn. “What they wanted was what they left behind in New York and its suburban environs. Most were nostalgic for the food, but not the kosher life that they or their ancestors had already walked away from.”\u003c/p>\n\u003cp>For many years, in San Francisco, \u003ca href=\"http://adka.org/sabra/#.U_ZyEcVdV8E\" target=\"_blank\">Sabra Grill\u003c/a>, a kosher meat restaurant, has been the only game in town. \u003ca href=\"http://www.shangrilavgrest.com/\" target=\"_blank\">Shangri-La Vegetarian\u003c/a> restaurant in the Outer Sunset is often listed in kosher directories, but despite its kosher seal of approval, many observant Jews won’t eat there. In 2010, \u003ca href=\"https://www.facebook.com/ambafalafel\" target=\"_blank\">Amba\u003c/a> opened in the Montclair section of Oakland. At first a vegetarian, dairy eatery, but a few months ago, it transitioned to a meat restaurant. And almost two years ago, the \u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill & Bar\u003c/a> opened in Campbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It’s easy for me to complain because I don’t run a restaurant, and I’m very happy they’re there, but there’s very little choice,” said David Carasso, an Orthodox Jew who lives in San Rafael. “If I want French food, I have to make it. If I want Indian food, I have to make it.”\u003c/p>\n\u003cp>He also noted that for most families, eating in a kosher restaurant is prohibitively expensive. Kosher observance has its different levels, though, and some Jews who identify with the \u003ca href=\"http://www.uscj.org/\" target=\"_blank\">Conservative movement\u003c/a>, say, will keep a kosher kitchen at home, and are willing to eat in non-kosher restaurants, but only a vegetarian or fish dish.\u003c/p>\n\u003cp>Carasso does not fall into that category, however, he either patronizes kosher restaurants, or does not go out at all. “Yes, it’s frustrating,” he said. “There have been times that a friend and I have driven to L.A. just to go to five or six restaurants; we’ll eat a hamburger at one, ribs at another, onion rings at another, and then drive back up in the same day.”\u003c/p>\n\u003cp>Rabbi Ben-Tzion Welton, chief executive officer of the \u003ca href=\"http://www.sunrisekosher.org/\" target=\"_blank\">Vaad Hakashrus of Northern California\u003c/a>, which supervises the three kosher meat restaurants, estimates that only six percent of the Bay Area’s Jews are observant. “And there are no real Jewish neighborhoods anymore,” he said. “The Jewish community is so spread out.”\u003c/p>\n\u003cp>He continued, “The Israeli food is good, but people want more than that.”\u003c/p>\n\u003cp>In the past few years, a few entrepreneurial types have stepped in to expand the existing options. Not with brick-and-mortar establishments, but with delivery service and small-scale catering and pop-up dinners, looking to appeal to those kosher diners who are looking for something beyond the usual falafel and shwarma.\u003c/p>\n\u003cfigure id=\"attachment_87134\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/yitz1000.jpg\" alt=\"Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87134\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein explains a dish on his tasting menu at the Haimish Wandering Kitchen kosher pop-up recently. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>At the “Haimish (Yiddish for friendly, or homey) Wandering Kitchen” which took place at San Francisco’s School of Digital Filmmaking recently, about 30 diners were treated to a 10-course tasting menu (disclosure: I was a guest) by Oakland-based Chef Isaac Bernstein of \u003ca href=\"http://www.epicbitescatering.com/\" target=\"_blank\">Epic Bites Catering\u003c/a>, with kosher wine pairings poured by Jonathan Hadju, associate winemaker for the kosher winery \u003ca href=\"https://www.covenantwines.com/\" target=\"_blank\">Covenant\u003c/a> – begun in Napa, now in Berkeley – and who makes some of his \u003ca href=\"http://hajduwines.com/\" target=\"_blank\">own label\u003c/a> wines as well.\u003c/p>\n\u003cfigure id=\"attachment_87141\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitztuna1000.jpg\" alt=\"This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was a course at the kosher pop-up. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This tuna loin with mint and pistachio pesto and citrus zest fermented with chiles was another course at the kosher pop-up. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Highlights included a tuna loin dusted with pistachio and mint pesto and what Bernstein called “California Kosho,” which he described as citrus zest fermented with chiles; lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini; and duck breast with a balsamic reduction, blueberry compote, pluot slice and sweet yam fritters.\u003c/p>\n\u003cfigure id=\"attachment_87138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/yitzlambbelly1000.jpg\" alt=\"Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Isaac Bernstein of Epic Bites served this lamb belly cooked for 24 hours, pressed and cured, with a fig and fennel compote, champagne grapes and a black garlic tahini at the “Haimish Wandering Kitchen” kosher pop-up recently, taking San Francisco’s kosher dining scene to new heights. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Bernstein spares no expense; he ships his pasture-raised, sustainably-raised kosher meat from \u003ca href=\"http://growandbehold.com/\" target=\"_blank\">Grow & Behold\u003c/a> in New York, and gets most of his produce from local, organic farms. He uses duck fat liberally, instead of butter, which is forbidden in a meat meal, and bottles his own vinegars.\u003c/p>\n\u003cp>Bernstein grew up in the religious enclave of Monsey, New York, and left his observant upbringing for a time to attend the French Culinary Institute, specializing in bread-baking. On an apprenticeship at the \u003ca href=\"https://www.sfbi.com/\" target=\"_blank\">San Francisco Baking Institute\u003c/a>, he fell in love with the Bay Area. Now living in Oakland, he makes his living catering weddings and bar mitzvahs – many of his clients are not kosher themselves, but have enough kosher guests at their event to warrant kosher food – but he also offers take-out Sabbath meals and does the occasional pop-up, from which he barely earns anything; he does it mostly because he and his staff thrive on the experimental nature of these dinners. At the outset, he admitted he had 60 different components in the kitchen, and would decide in the moment which to pair with each other.\u003c/p>\n\u003cp>“These dinners also raise a lot of awareness for my business, as well as kosher food in general, because kosher food has a huge negative stigma here more than anywhere else I’ve ever been,” he said.\u003c/p>\n\u003cp>Bernstein hopes to eventually open a kosher restaurant in the East Bay, but would only do so with buy-in from the community. “Kosher catering is the only way to make a good living,” he said. “I will never open a restaurant that’s not funded by the community. They have to understand that especially outside of the tri-state area – meaning New York, New Jersey and Connecticut – opening a kosher restaurant is philanthropy.”\u003c/p>\n\u003cp>For the Haimish Wandering Kitchen, Bernstein teamed up with \u003ca href=\"http://www.chabadsf.org/\" target=\"_blank\">Chabad of S.F. Rabbi Yosef Langer\u003c/a>, who had a different goal, to build community, though he too talked about wanting to change the image of what kosher food can be.\u003c/p>\n\u003cp>“We need to school the Jewish community that kosher food isn’t only gefilte fish in a jar,” said Langer. “Every Jewish community should have a pizzeria and a meat restaurant with the finest quality and presentation.”\u003c/p>\n\u003cp>Indeed, one diner by the name of Leon Leib Kushner, was so pleased with the evening, that he stood up spontaneously to make a toast, saying eating kosher food of this level felt like a holiday. “My wish is that it won’t be a struggle for my grandchildren to keep kosher in San Francisco,” he said.\u003c/p>\n\u003cfigure id=\"attachment_87142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi2-1000.jpg\" alt=\"Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbi Alex Shandrovsky has started L’Chaim Sushi, which is also offering kosher diners another option. Here he is pictured with one of his sushi chefs, Jagun Ney. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>Another newcomer to the scene is \u003ca href=\"http://www.lchaimsushi.com/\" target=\"_blank\">L’Chaim Sushi\u003c/a>, run by an Orthodox rabbi, Alex Shandrovsky. Begun at the start of last year, Shandrovsky came up with the idea because as a Russian émigré, he grew up in San Francisco on sushi and loved it, but could no longer eat it once he became observant in his 20s. While he started in a synagogue kitchen, his business is now housed in South San Francisco, at his supplier, \u003ca href=\"http://www.sfrhs.com/\" target=\"_blank\">Royal Hawaiian Seafood\u003c/a>.\u003c/p>\n\u003cp>Shandrovsky calls himself the only kosher sustainable sushi business – he is advised by San Francisco’s sustainable sushi restaurant \u003ca href=\"http://www.tatakisushibar.com/\" target=\"_blank\">Tataki\u003c/a>’s sustainability guru Casson Trenor-- and says he serves the highest quality fish, just those with fins and scales, as kosher law dictates, and of course no shellfish (though California rolls with fake crab are allowed, since the fake crab is made from seasoned pollock).\u003c/p>\n\u003cfigure id=\"attachment_87143\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sushi3-1000.jpg\" alt=\"If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87143\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If you hire L’Chaim Sushi to cater an event, you may get a platter like this. Photo: L’Chaim Sushi\u003c/figcaption>\u003c/figure>\n\u003cp>His is mostly a delivery operation; he delivers to corporate clients in the city and numerous tech companies in the South Bay, with a $120 minimum. He also does on-site parties, events and workshops, where he uses sushi as a vehicle for Jewish education. Orders of any size can be picked up. He is also now working with sites like \u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">GrubHub\u003c/a>, which delivers smaller orders than he will.\u003c/p>\n\u003cp>He has one full-time sushi chef working for him with two others on call for events, and now is reaching into the special diet market. “Many people have special diets, and sushi is a great cuisine for those people,” he said.\u003c/p>\n\u003cp>L’Chaim gives 10 percent of all its proceeds to charities, half to an \u003ca href=\"http://leket.org.il/english/\" target=\"_blank\">Israeli food bank\u003c/a>, and the S.F.-based \u003ca href=\"http://www.jfcs.org/\" target=\"_blank\">Jewish Children’s and Family Services\u003c/a>.\u003c/p>\n\u003cp>And come September, there will be a seating area in their facility, which is five minutes from San Francisco International Airport, making it especially convenient for tourists who may need kosher food for the plane.\u003c/p>\n\u003cp>The fact that the newcomers are doing so well can be attributed to not being tied down to a restaurant, and the fact that they are offering something other than Israeli food.\u003c/p>\n\u003cfigure id=\"attachment_87144\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabracombo1000.jpg\" alt=\"This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This combination plate with falafel, humus, babaganoush and fried eggplant is popular among vegetarians at Sabra Grill. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Sabra Grill, which has been operating in S.F.’s Chinatown since 1997, is owned by Israeli transplant Eitan Hilleli. For years, Sabra didn’t have the best reputation, as Hilleli took a break from running the restaurant, handing over operations to his nephew. But he recently returned. “I clean it, I fix it, I put my heart here,” he said. Locals say the food has gotten better, too. Given his location, many of his clients are tourists in high season, he says, and Friday afternoons, kosher customers can be seen trekking to Chinatown to bring his kosher food back to their hotels for a Sabbath dinner.\u003c/p>\n\u003cp>The menu consists of Israeli favorites like chicken, lamb or beef skewers, falafel, and numerous Middle Eastern salads.\u003c/p>\n\u003cfigure id=\"attachment_87145\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/sabraeitan700.jpg\" alt=\"Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-87145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sabra Grill’s Eitan Hilleli mans the stove of Sabra Grill with his son Joseph. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Given that his meat and pitas come from Los Angeles, and he has to pay the mashgiach (kosher supervisor) and like most kosher establishments, is closed half a day Friday and all of Saturday for the Sabbath, he says, not to mention almost a month’s worth of Jewish holidays, margins are slim. “It’s not easy,” he said. “It’s not to make money, but it’s to serve the community, it’s a mitzvah (good deed.)”\u003c/p>\n\u003cfigure id=\"attachment_87148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambawornick1000.jpg\" alt=\"Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Wornick opened Amba for the East Bay’s Jewish community. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>That was a theme seconded by Amba’s owner Jonathan Wornick, who opened his restaurant not for an income source, but for community-building. Interestingly, Wornick and his family are strict vegetarians, and when they opened Amba, it was vegetarian as well, selling mostly falafel and sabich (fried eggplant and hard-boiled egg) sandwiches. But over time, those who patronized it said they would prefer a meat restaurant.\u003c/p>\n\u003cp>“For those who keep kosher but will eat out, they already felt they could eat vegetarian at most restaurants,” said Wornick. “But there was nowhere in the East Bay where they could eat kosher meat, out. Despite my own issues around it, it made sense, since people are going to eat meat anyhow.”\u003c/p>\n\u003cfigure id=\"attachment_87146\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ambachickenschnitzel-final.jpg\" alt=\"Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\" width=\"800\" height=\"600\" class=\"size-full wp-image-87146\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken schnitzel is a popular dish on the Amba menu. Photo: Amba\u003c/figcaption>\u003c/figure>\n\u003cp>Wornick said he enjoys seeing various people from all sectors of the Jewish community at Amba, “that’s what makes me most proud.” Staff from various Jewish organizations have meetings there, and it’s the kind of place where patrons can count on running into people they know.\u003c/p>\n\u003cp>In addition to falafel and sabich, Amba serves Israeli favorites like chicken schnitzel and shwarma, and numerous salads.\u003c/p>\n\u003cfigure id=\"attachment_87137\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/erez-knobler.jpg\" alt=\"Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\" width=\"480\" height=\"360\" class=\"size-full wp-image-87137\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Erez Knobler opened Jerusalem Grill & Bar in Campbell almost two years ago, bringing the Bay Area’s total of kosher Israeli-style restaurants to three. Photo: Andy Altman-Ohr/jweekly.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jerusalemgrillbar.com/\" target=\"_blank\">Jerusalem Grill\u003c/a> is the newest addition. Located in Campbell, it was started by Israeli transplant Erez Knobler, who also helps manage an aromatherapy product business. While he couldn’t be reached by Bay Area Bites, word on the street is the Israeli menu is huge, and also features a number of different meat skewers, falafel and various salads. Knowing that kosher Jews have so few options, the restaurant does themed nights as well, such as Chinese or Mexican.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Shangri-La Vegetarian Restaurant in the Outer Sunset has kosher certification from the \u003ca href=\"http://www.jewishinsanfrancisco.com/Orthodox-Rabbinical-Council-of-San-Francisco.html\" target=\"_blank\">Orthodox Rabbinical Council of San Francisco\u003c/a>, most observant Jews only look to the Vaad HaKashrus of Northern California (which certifies both Epic Bites and L’Chaim Sushi as well) for where it's okay for them to eat. Therefore, those I spoke to, won't patronize it, but those less strict do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"title": "How to Make Paella and Where to Get Your Paella Fix Around the Bay Area ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n",
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"description": "This traditional Spanish dish is the perfect way to combine fresh seafood and/or meat, delicious spices, and local, seasonal vegetables. You can make it at home on a BBQ, or visit a number of Spanish restaurants around the Bay Area to enjoy a pan with friends.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87073\" class=\"wp-caption aligncenter\" style=\"max-width: 746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-is-a-traditional-rice-dish-made-with-seafood-and-saffron.jpg\" alt=\"Paella is a traditional rice dish made with seafood and saffron. Photo: Angela Johnston\" width=\"746\" height=\"1000\" class=\"size-full wp-image-87073\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella is a traditional rice dish made with seafood and saffron. \u003cstrong>See this recipe below!\u003c/strong> Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After my family took a trip to Spain five years ago, we fell in love with paella-- a popular Spanish saffron-infused rice dish originating from the rice growing region of Valencia. When we got back to the San Francisco Bay Area, my dad immediately purchased a 15-inch steel paella pan, ordered some traditional bomba rice from an \u003ca href=\"http://www.tienda.com/food/products/rc-03.html?site=1\" target=\"_blank\">online Spanish grocery store\u003c/a>, and started to perfect his version of this deliciously versatile dish.\u003c/p>\n\u003cp>Traditionally, there are three different types of paella: Valencia paella (paella valenciana), seafood paella (paella de marisco), and a mix of seafood like shrimp and mussels and meat (paella mixta). However, even in the San Francisco Bay Area, I’ve discovered many different varieties and unique takes on the dish-- some that include eggs, summer squash and beans, or paella flavored and colored with squid ink (called arros negre or arroz negro on most menus). Authentic Valencia paella, believed to be the original, usually has chicken and rabbit, snails, green vegetables, beans, and is seasoned with saffron, rosemary and lemon.\u003c/p>\n\u003cp>The way to judge a great paella from a good paella is by the spice, the rice, and how it looks and tastes on the bottom. Paella should use saffron as a flavoring, which gives the rice a strong taste and deep yellow color. Some chefs also use pimentón, or smoked paprika, which also gives the rice a rich smoky taste. Bomba rice is also essential to making a perfect pan of paella. The short grain Spanish rice absorbs up to twice as much liquid as other varieties, soaking up the flavor from the aromatic broth it bubbles in. Some restaurants will use arborio rice, or risotto, which doesn’t give the same, desired effect. Paella is traditionally cooked slowly over an open flame, and in an expertly cooked pan of paella, the rice will have a crunchy, crispy caramelized bottom, called \u003cstrong>socarrat\u003c/strong>. This delicious thin layer of crunchiness is achieved by not stirring the paella once you add the rice, and making sure it slowly simmers over a hot flame. It’s difficult to find restaurants serve paella with socarrat because it would take a long time to cook it this way.\u003c/p>\n\u003cp>Listed below is a selection of Spanish restaurants and tapas bars that serve paella around the Bay Area. Most serve a variation of seafood and mixed paella and serve it in a pan on the table. Be sure to bring someone else with you to enjoy the dish-- most restaurants offer a minimum serving of two and the prices usually start at around $20. \u003c/p>\n\u003cfigure id=\"attachment_87072\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-Iberia.jpg\" alt=\"Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-87072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Iberia restaurant in Menlo Park. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.iberiarestaurant.com/\" target=\"_blank\">\u003cstrong>Iberia Restaurant\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/aYtNrr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n1026 Alma Street, Menlo Park, CA 94025\u003cbr>\nPh: 650-325-8981\u003cbr>\nHours: Mon.-Sat. 12PM-2PM; 5:30PM-10PM; Sun. 5:30PM-10PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in a beautiful brick building in Menlo Park, directly across the street from the Caltrain station, Iberia offers a menu full of authentic Spanish dishes as well as a separate tapas menu. You can eat in their dining room, or in the tapas bar that has leather couches, a fireplace, and an outdoor patio. The paella runs $29.75 per order making it some of the priciest I’ve found in the Bay, but it’s worth the high price. It’s topped with fresh squid, mussels, clams and shrimp, as well as chicken and beef. The rice is flavorful, but unfortunately it doesn’t have much of the tasty socarrat bottom. It takes about 30 minutes to prepare, and you have to order at least two servings, making one pan cost over $70 without tax or tip. \u003c/p>\n\u003cfigure id=\"attachment_87199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-at-Cascal.jpg\" alt=\"Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal. \" width=\"1000\" height=\"750\" class=\"size-full wp-image-87199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paella from Cascal Restaurant in Mountain View. Photo courtesy of Cascal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cascalrestaurant.com/site2011/menus.asp\" target=\"_blank\">\u003cstrong>Cascal\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/cp29Ke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n400 Castro St, Mountain View, CA 94041\u003cbr>\nPh: 650-940-9500\u003cbr>\nHours: Mon.-Sun. 11:30AM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cascalrestaurant?sk=wall\" target=\"_blank\">Cascal Restaurant\u003c/a> \u003c/p>\n\u003cp>Castro Street in downtown Mountain View is lined with restaurants featuring cuisines from around the world. Cascal adds its own latin-fusion to the mix, offering a selection of traditional Spanish dishes and tapas, and others that are more Cuban or Mexican influenced. Their house paella ($23-$44) is my favorite. It features spanish chorizo, and has a strong smoked-paprika flavor. They offer a seafood paella ($24-46), a vegetarian ($12.50-19.50), and a rustic paella ($23-$44) that comes with lamb, chorizo, chicken, and artichokes. \u003c/p>\n\u003cp>\u003cstrong>Esperpento and Picaro\u003c/strong>\u003c/p>\n\u003cp>These two Spanish restaurants in the Mission are owned by Luis Muela Palomar. Their menus differ only slightly, but they offer a great deal on their paella. If you go to Picaro or Esperpento on a Monday night, and you buy pan of paella for two, four or six people, you will also get free sangria and a free dessert to share. The two-person plate of paella costs $24 and comes with either seafood, or a mixture of seafood and chicken. The seafood and rice in both Picaro and Esperpento's paella weren't as flavorful as ingredients in the other paellas I tried, but I was surprised to see and taste some crunchy socarrat on the sides and bottom of the pan. Also, the prices at these two restaurants are some of the most affordable around the Bay. There are a few other San Francisco restaurants that offer paella on their menus like\u003ca href=\"http://www.alegriassf.com/\" target=\"_blank\"> Alegrias\u003c/a> in the Marina, \u003ca href=\"http://coquetasf.com/\" target=\"_blank\">Coqueta\u003c/a> in the Ferry Building, \u003ca href=\"http://www.yelp.com/biz/zarzuela-san-francisco\" target=\"_blank\">Zarzuela\u003c/a> in Russian Hill, and \u003ca href=\"http://www.b44sf.com/\" target=\"_blank\">B44\u003c/a> in the Financial District.\u003c/p>\n\u003cfigure id=\"attachment_87075\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-mixed-paella-at-Esperpento1.jpg\" alt=\"The mixed paella at Esperpento. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixed paella at Esperpento. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/esperpento-san-francisco\" target=\"_blank\">\u003cstrong>Esperpento\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/STQZpm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n295 22nd St, San Francisco, CA 94110\u003cbr>\nPh: 415-282-8867\u003cbr>\nHours: Mon.-Fri. 11:00AM-3PM; 5:00PM-11PM; Sat. 12PM-11PM; Sun. 12PM-10PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Esperpento/118945498168685\" target=\"_blank\">Esperpento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87124\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/The-paella-at-Picaro.JPG.jpeg\" alt=\"The paella at Picaro. Photo: Angela Johnston\" width=\"750\" height=\"1000\" class=\"size-full wp-image-87124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The paella at Picaro. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.picarotapasrestaurant.com/\" target=\"_blank\">\u003cstrong>Picaro\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/GhwSna\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n3120 16th Street, San Francisco, CA 94103\u003cbr>\nPh: 415-431-4089\u003cbr>\nHours: Sun.-Thur. 11:30PM-10PM; Fri.-Sat. 11:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Picaro-Tapas-Restaurant/101658836558233\" target=\"_blank\">Picaro Tapas Restaurant\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87076\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/uende%E2%80%99s-Paella-Carne-with-pork-belly-and-rosemary.jpg\" alt=\"Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Paella Carne with pork belly and rosemary. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.duendeoakland.com/\" target=\"_blank\">\u003cstrong>Duende\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/2sBkFH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n486 19th Street, Oakland, CA 94612\u003cbr>\nPh: 510-893-0174\u003cbr>\nHours: Sun., Mon., Wed, Thurs., 5:30PM-9:30PM; Fri.-Sat. 5:30PM-11PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/El.Restaurante.Duende\" target=\"_blank\">Duende\u003c/a> \u003c/p>\n\u003cp>Duende’s paellas are more unique and expensive than others in the Bay Area, but they still stay true to tradition, while experimenting with new toppings and flavors. The Paella Carne ($40-76) has pork belly, chorizo picante, manilla clams, and rosemary, and was gone almost as soon as the waiter placed it down on our table. The rosemary flavor didn’t compete with the saffron and paprika spices, the pork belly was crispy juicy, and the paella had a sweet and crispy soccarat on the bottom. You can also order Paella De Verduras ($36-$68), vegetarian paella, with farm eggs, broccoli rabe, asparagus, and heirloom tomatoes, and Arroz Negros ($40-76) with rock fish, tomatoes, allioli, and squid ink. Another dish prepared similarly to paella called Fideua, is also worth a try at Duende ($40-76). Fideua is a traditional Catalan dish made with small bits of pasta noodle browned with a small amount of liquid in a paella pan. It’s almost like a cross between paella and risotto, and Duende’s take on the dish has duck breast, grapes, olives, and kale. The restaurant also has a small bodega on one side of the building, and if you’re lucky a live jazz band may be playing. Reservations may be necessary. You can also get your paella fix in the East Bay at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a> in Jack London Square. \u003c/p>\n\u003cfigure id=\"attachment_87070\" class=\"wp-caption aligncenter\" style=\"max-width: 1333px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Duende%E2%80%99s-Fideua-with-duck-breast-and-grapes.jpg\" alt=\"Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\" width=\"1333\" height=\"1000\" class=\"size-full wp-image-87070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duende’s Fideua with duck breast and grapes. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Paella\u003c/h3>\n\u003cp>Paella isn’t too difficult to make at home, as long as you have access to a large 13-15 inch pan or oven-proof skillet. It’s best to make it on the barbeque.\u003c/p>\n\u003cfigure id=\"attachment_87198\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Paella-from-the-recipe.jpg\" alt=\"Homemade Paella. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Paella. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Serves 8-10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Spanish paella rice (Bomba or Callespara)\u003c/li>\n\u003cli>2 Tbsp smoked Spanish paprika (Pimenton)\u003c/li>\n\u003cli>1/4 tsp saffron\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>Two medium onions, chopped\u003c/li>\n\u003cli>Two red peppers, chopped\u003c/li>\n\u003cli>4 cloves garlic, minced\u003c/li>\n\u003cli>Small can diced tomatoes\u003c/li>\n\u003cli>2 Tbsp tomato paste\u003c/li>\n\u003cli>Sliced chorizo, 1/4 to 1/2 lb\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003cli>1 cup fresh or frozen peas or green beans\u003c/li>\n\u003cli>Fish stock (2 to 3 cups per cup of rice)\u003c/li>\n\u003cli>24 approx each of clams, mussels, scallops, shrimp\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>First, prepare the sofrito base over a stove. Add olive oil to paella pan, and saute the chopped onions and red peppers until soft. Add garlic and cook for 3 minutes more. Then add canned tomatoes, tomato paste, 1 Tbsp pimenton, and sliced chorizo. Cook slowly until thick, about 15-20 min.\u003c/li>\n\u003cli>In the meantime, steam clams and mussels and remove most from shells, leaving some in shell for garnish. Reserve broth for the fish stock.\u003c/li>\n\u003cli>Add rice and fish stock ( and stir to combine. Move to the BBQ, and bring to a gentle simmer. Cook for 15-20 minutes.\u003c/li>\n\u003cli>Add peas or beans, shrimp and scallops, and cook on medium heat until seafood is nearly done, about 7 minutes. Don’t stir! Turn over seafood to cook on both sides.\u003c/li>\n\u003cli>As the liquid is absorbed and the rice softens, you should begin to notice a nice socarrat or crust on the bottom of the pan. You can check with a fork and if required, turn down the heat or adjust the position of the pan to ensure even browning.\u003c/li>\n\u003cli>When rice is almost al dente and socarrat is ready, removed from heat and add already- cooked clams and mussels to warm by covering with foil. Let sit for 5-10 minutes before serving.\u003c/li>\n\u003cli>Let guests serve themselves directly from the pan set in the middle of the table. Great also with Sriracha or green Tabasco sauce.\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003ch3>How to Make Fish Stock\u003c/h3>\n\u003cli>You’ll need 2 cups of stock for every cup of Valencia rice, 3 cups if you use Bomba rice. Don’t use too much stock or it will be mushy. The rice should be a little bit underdone when you remove from the heat to let sit.\u003c/li>\n\u003cli>Use reserved clam and mussel cooking liquid or shrimp bouillon cubes.\u003c/li>\n\u003cli>First simmer saffron in 1/4 cup dry white wine until it turns bright yellow\u003c/li>\n\u003cli>Add enough water and fish cubes or broth to make to desired quantity. Add remaining 1 Tbsp pimenton.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Longitude: Downtown Oakland’s New Tiki Bar",
"title": "Longitude: Downtown Oakland’s New Tiki Bar",
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"content": "\u003cfigure id=\"attachment_86899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\" alt=\"The bar at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>Suzanne Long, former cocktail maestra at \u003ca href=\"http://www.forbiddenislandalameda.com/\" target=\"_blank\">Forbidden Island\u003c/a>, has opened \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, which feels like your very own Polynesian living room, with fabulous drinks.\u003c/p>\n\u003cp>As a daily wine drinker, I don’t often foray into the world of rum. But when I see a list that runs several pages, and encompasses imports from Antigua to Guyana, and on to India, I don’t need much convincing. \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a> has opened in downtown Oakland to throngs of thirsty urbanites, longing for a tropical escape and a cool, refreshing beverage to transition from day to evening. They’ve found the ideal spot.\u003c/p>\n\u003cp>When Susanne Long, who cut her chops at the ever-popular Forbidden Island, learned that Disco Volante was shuttering, she made her move and set up shop. While the food menu is up a notch from places like Trader Vic’s, to be sure, the focus here is on the rums, and the delicious cocktails, each with a vivid and accurate description on the menu. Servers know the concoctions inside and out, and are a great resource for any questions you might have. \u003c/p>\n\u003cp>We started our evening with two classics: a Mai Tai and a Black Orchid, the former made from (Trader) Vic Bergeron’s 1944 recipe, which most agree is the hands-down best.\u003c/p>\n\u003cfigure id=\"attachment_86980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\" alt=\"Trader Vic’s classic Mai Tai at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trader Vic’s classic Mai Tai at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>The Black Orchid is a more recent masterpiece, Long’s own mix of Angostura 7, tart citrus, and house-flambéed rum cordial, an idea that came to her when she was trying to give the drink a caramelized finish.\u003c/p>\n\u003cfigure id=\"attachment_86903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\" alt=\"Suzanne Long's famous Black Orchid. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suzanne Long's famous Black Orchid.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we needed to lay down a base, and the crab rangoons hit the spot. These are made with a fair amount of blue crab, enough to emerge through the melted cream cheese.\u003c/p>\n\u003cfigure id=\"attachment_86904\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\" alt=\"Crab rangoons with sweet chilli dipping sauce. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab rangoons with sweet chilli dipping sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>Most versions of coconut shrimp are all breading and little coconut, but this one was coconut- laden, the shredded meat fresh and crunchy. \u003c/p>\n\u003cfigure id=\"attachment_86909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\" alt=\"Coconut shrimp and salt-cod fritters. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut shrimp and salt-cod fritters.\u003c/figcaption>\u003c/figure>\n\u003cp>Time for another cocktail. We wanted to try the biggest possible variety, so we ordered one light drink and one quite strong: The Cape Verde Collins, the only rum-less drink we ordered, has Pür Spirits elderflower liqueur, gin, Angostura and Peychaud’s bitters, and a sprig of rosemary, poured over crushed ice in a parfait glass. This is probably the lightest drink on the list, perfect for anyone who’s needing to keep her wits about her. \u003c/p>\n\u003cfigure id=\"attachment_86908\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\" alt=\"The light and refreshing Cape Verde Collins, a tropical gin cocktail. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The light and refreshing Cape Verde Collins, a tropical gin cocktail.\u003c/figcaption>\u003c/figure>\n\u003cp>The Queen’s Barrel is at the other end of the alcohol spectrum. Served in a big brandy snifter, this whopper has three rums, sparkling citrus, and passion fruit.\u003c/p>\n\u003cfigure id=\"attachment_86901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\" alt=\"The Queen’s Barrel, the strongest cocktail on Longitude’s list. Photo: Kim Westerman\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Queen’s Barrel, the strongest cocktail on Longitude’s list.\u003c/figcaption>\u003c/figure>\n\u003cp>I suggested we get two more straws and invite friends, but the more I sipped, the more I fell in love with the sweet passion fruit on top of all that high-octane power. Still, we left some behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our favorite two pupus were the salt-cod fritters, Trinidad-style, with cilantro and red pepper aioli, and m’bazzi pea beans, navy beans stewed in coconut milk and served as a finger food in romaine leaves, a Kenyan dish.\u003c/p>\n\u003cfigure id=\"attachment_86902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\" alt=\"Coconut-infused m’bazzi beans. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut-infused m’bazzi beans.\u003c/figcaption>\u003c/figure>\n\u003cp>You can dine under a palapa or at the bar, but anywhere you go you’ll hear birdsong, crickets chirping, or frogs croaking, thanks to a 22-speaker ambient soundscape that plays recordings of wildlife without repeating in each zone.\u003c/p>\n\u003cfigure id=\"attachment_86900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\" alt=\"The early crowd heats up in the bar area at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The early crowd heats up in the bar area at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re seated downstairs, by all means make a trek upstairs to see Long’s mother’s original art, line drawings of animals—a zebra, tiger, giraffe, and many more—Mary Long’s gift to her daughter’s new place, which has already had an auspicious beginning.\u003c/p>\n\u003cfigure id=\"attachment_86898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\" alt=\"Mary Long’s Zebra line drawing at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Long’s Zebra line drawing at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">\u003cstrong>Longitude\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Ipu9ox\" target=\"_blank\">Map\u003c/a>\u003cbr>\n347 14th St.\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: 510-465-2008\u003cbr>\nHours: Sunday and Tuesday-Thursday, 4pm-midnight; 10:30; Friday-Saturday, 4pm-1:30am; closed Mondays\u003cbr>\nPrice Range: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/longitudeoakland\" target=\"_blank\">Longitude Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/longitudeoak\" target=\"_blank\">@longitudeoak\u003c/a>\u003c/p>\n\n",
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"excerpt": "Suzanne Long, former cocktail maestra at Forbidden Island, has opened Longitude, which feels like your very own Polynesian living room, with fabulous drinks.",
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"title": "Longitude: Downtown Oakland’s New Tiki Bar | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar2-1000.jpg\" alt=\"The bar at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>Suzanne Long, former cocktail maestra at \u003ca href=\"http://www.forbiddenislandalameda.com/\" target=\"_blank\">Forbidden Island\u003c/a>, has opened \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, which feels like your very own Polynesian living room, with fabulous drinks.\u003c/p>\n\u003cp>As a daily wine drinker, I don’t often foray into the world of rum. But when I see a list that runs several pages, and encompasses imports from Antigua to Guyana, and on to India, I don’t need much convincing. \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a> has opened in downtown Oakland to throngs of thirsty urbanites, longing for a tropical escape and a cool, refreshing beverage to transition from day to evening. They’ve found the ideal spot.\u003c/p>\n\u003cp>When Susanne Long, who cut her chops at the ever-popular Forbidden Island, learned that Disco Volante was shuttering, she made her move and set up shop. While the food menu is up a notch from places like Trader Vic’s, to be sure, the focus here is on the rums, and the delicious cocktails, each with a vivid and accurate description on the menu. Servers know the concoctions inside and out, and are a great resource for any questions you might have. \u003c/p>\n\u003cp>We started our evening with two classics: a Mai Tai and a Black Orchid, the former made from (Trader) Vic Bergeron’s 1944 recipe, which most agree is the hands-down best.\u003c/p>\n\u003cfigure id=\"attachment_86980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/maitai.jpg\" alt=\"Trader Vic’s classic Mai Tai at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trader Vic’s classic Mai Tai at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>The Black Orchid is a more recent masterpiece, Long’s own mix of Angostura 7, tart citrus, and house-flambéed rum cordial, an idea that came to her when she was trying to give the drink a caramelized finish.\u003c/p>\n\u003cfigure id=\"attachment_86903\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/coupe1000.jpg\" alt=\"Suzanne Long's famous Black Orchid. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86903\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suzanne Long's famous Black Orchid.\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we needed to lay down a base, and the crab rangoons hit the spot. These are made with a fair amount of blue crab, enough to emerge through the melted cream cheese.\u003c/p>\n\u003cfigure id=\"attachment_86904\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/crab1000.jpg\" alt=\"Crab rangoons with sweet chilli dipping sauce. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab rangoons with sweet chilli dipping sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>Most versions of coconut shrimp are all breading and little coconut, but this one was coconut- laden, the shredded meat fresh and crunchy. \u003c/p>\n\u003cfigure id=\"attachment_86909\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/shrimp1000.jpg\" alt=\"Coconut shrimp and salt-cod fritters. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut shrimp and salt-cod fritters.\u003c/figcaption>\u003c/figure>\n\u003cp>Time for another cocktail. We wanted to try the biggest possible variety, so we ordered one light drink and one quite strong: The Cape Verde Collins, the only rum-less drink we ordered, has Pür Spirits elderflower liqueur, gin, Angostura and Peychaud’s bitters, and a sprig of rosemary, poured over crushed ice in a parfait glass. This is probably the lightest drink on the list, perfect for anyone who’s needing to keep her wits about her. \u003c/p>\n\u003cfigure id=\"attachment_86908\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/parfait1000.jpg\" alt=\"The light and refreshing Cape Verde Collins, a tropical gin cocktail. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The light and refreshing Cape Verde Collins, a tropical gin cocktail.\u003c/figcaption>\u003c/figure>\n\u003cp>The Queen’s Barrel is at the other end of the alcohol spectrum. Served in a big brandy snifter, this whopper has three rums, sparkling citrus, and passion fruit.\u003c/p>\n\u003cfigure id=\"attachment_86901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barrel1000.jpg\" alt=\"The Queen’s Barrel, the strongest cocktail on Longitude’s list. Photo: Kim Westerman\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-86901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Queen’s Barrel, the strongest cocktail on Longitude’s list.\u003c/figcaption>\u003c/figure>\n\u003cp>I suggested we get two more straws and invite friends, but the more I sipped, the more I fell in love with the sweet passion fruit on top of all that high-octane power. Still, we left some behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our favorite two pupus were the salt-cod fritters, Trinidad-style, with cilantro and red pepper aioli, and m’bazzi pea beans, navy beans stewed in coconut milk and served as a finger food in romaine leaves, a Kenyan dish.\u003c/p>\n\u003cfigure id=\"attachment_86902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/beans1000.jpg\" alt=\"Coconut-infused m’bazzi beans. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut-infused m’bazzi beans.\u003c/figcaption>\u003c/figure>\n\u003cp>You can dine under a palapa or at the bar, but anywhere you go you’ll hear birdsong, crickets chirping, or frogs croaking, thanks to a 22-speaker ambient soundscape that plays recordings of wildlife without repeating in each zone.\u003c/p>\n\u003cfigure id=\"attachment_86900\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10002.jpg\" alt=\"The early crowd heats up in the bar area at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86900\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The early crowd heats up in the bar area at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re seated downstairs, by all means make a trek upstairs to see Long’s mother’s original art, line drawings of animals—a zebra, tiger, giraffe, and many more—Mary Long’s gift to her daughter’s new place, which has already had an auspicious beginning.\u003c/p>\n\u003cfigure id=\"attachment_86898\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/art1000.jpg\" alt=\"Mary Long’s Zebra line drawing at Longitude. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Long’s Zebra line drawing at Longitude.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">\u003cstrong>Longitude\u003c/strong>\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/Ipu9ox\" target=\"_blank\">Map\u003c/a>\u003cbr>\n347 14th St.\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: 510-465-2008\u003cbr>\nHours: Sunday and Tuesday-Thursday, 4pm-midnight; 10:30; Friday-Saturday, 4pm-1:30am; closed Mondays\u003cbr>\nPrice Range: $$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/longitudeoakland\" target=\"_blank\">Longitude Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/longitudeoak\" target=\"_blank\">@longitudeoak\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Underwood: North Oakland’s New Work-At-Home Café ",
"title": "Café Underwood: North Oakland’s New Work-At-Home Café ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While working in cafés is not a new concept, it’s not all that common to find a space specifically designed for this purpose. \u003ca href=\"http://www.cafeunderwood.com\">Café Underwood\u003c/a> is pitched to folks who work from home, but want to collaborate with others, have a meal or drink, or just get away from piles of laundry and other chores.\u003c/p>\n\u003cp>When Dominick Scala, an east-coast transplant who had been bartending at Dogwood, decided to pursue the venture, he had in mind a kind of New Orleans-style writers’ grotto, an escape from the world, complete with absinthe.\u003c/p>\n\u003cfigure id=\"attachment_86915\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dom1000.jpg\" alt=\"Café Underwood owner, Dominick Scala. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood owner, Dominick Scala. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>As a longtime freelance writer himself, Scala had some specs for what his ideal setup would be. But as he partnered with blacksmith Mark Ruddy from San Rafael to work on the interior, the space dictated something more akin to a Brooklyn loft space. They chose benches and tables made of redwood, reinforced with industrial steel. The bar is a complementary zebrawood, and adds warmth to the high-ceilinged room.\u003c/p>\n\u003cfigure id=\"attachment_86913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar10003.jpg\" alt=\"The beautiful zebrawood bar at Café Underwood.The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The beautiful zebrawood bar at Café Underwood. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a pretty wood deck with several tables for outside workspace.\u003c/p>\n\u003cfigure id=\"attachment_86918\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/outside1000.jpg\" alt=\"Café Underwood outside workspace. Photo: Kim Westerman\" width=\"500\" class=\"size-full wp-image-86918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Café Underwood outside workspace. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The upstairs loft space will be open soon, with rentable chair space for individuals or for large meetings of up to 20 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tables are generously spaced to allow for a modicum of privacy, should you need it, and they’re also big enough for co-working or meeting with a group.\u003c/p>\n\u003cfigure id=\"attachment_86921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/upstairs1000.jpg\" alt=\"View of the main café space from the upstairs loft. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of the main café space from the upstairs loft. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Lots of singles also share communal tables, easily and without crowding. What’s also nice is that, on any given morning at 11am, you might find someone drinking a glass of prosecco, and another having a Highwire latte.\u003c/p>\n\u003cfigure id=\"attachment_86917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/latte1000.jpg\" alt=\"A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A whole-milk latte made with Highwire Coffee. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>There is a small food menu that will gradually expand as the café settles into a rhythm. Current selections include “grits” (actually, polenta) with parmesan, two kinds of frittatas, served with baby arugula, and a ploughman’s platter in two sizes, with prosciutto, salami, and a couple of cheeses of the day, served with Acme baguette and olives. \u003c/p>\n\u003cfigure id=\"attachment_86922\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/veg1000.jpg\" alt=\"Vegetarian frittata. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86922\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian frittata. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grits1000.jpg\" alt=\"Polenta with parmesan. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Polenta with parmesan. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheese10001.jpg\" alt=\" A small ploughman’s platter. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A small ploughman’s platter. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The wine and beer list is also evolving, but there’s currently Ghost Town's Tumbleweed Rye, Lucky Devil's Aleister Abbey, and Donkey & Goat's Rousanne white wine on tap, as well as bottles of Nebbiolo, Grüner Veltliner, Pecorino, Gavi, and two bubblies, with rotating by-the-glass options.\u003c/p>\n\u003cp>With its friendly vibe and aesthetically pleasing ambience, Café Underwood should prove to be a welcome respite for weary telecommuters.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com\">\u003cstrong>Café Underwood\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Zu6eF9\">Map\u003c/a>\u003cbr>\n 308 41\u003csup>st\u003c/sup> St. Oakland, CA 94609\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-995-6660\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-10pm, Monday-Thursday; 7am-1am, Friday; 8am-1am, Saturday; 8am-5pm, Sunday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/cafeunderwood\">Café Underwood\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/CafeUnderwood\">@CafeUnderwood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Jack’s Oyster Bar & Fish House: Oysters with a uniquely Oakland view in Jack London Square",
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"content": "\u003cfigure id=\"attachment_86717\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\" alt=\" Jack’s Oyster Bar and Fish House\" width=\"659\" height=\"494\" class=\"size-full wp-image-86717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack’s Oyster Bar and Fish House\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/chrisoldaker/\" target=\"_blank\">chrisoldaker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oysters-with-a-uniquely-oakland-view-in-jack-london-square/\" target=\"_blank\">Oakland Local\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Almost once a week, after a particularly long day on the grind, when the stress starts to overwhelm me, I get a serious craving for oysters. It’s become my way of hitting the reset and regrouping. I’ll take ‘em just about anywhere they’re fresh, but if I can manage to have those delectable mollusks on a nice patio overlooking the waterfront at sunset with a strong cocktail in hand, then I’m pretty much in heaven.\u003c/p>\n\u003cfigure id=\"attachment_86721\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\" alt=\"The Dill-icious cocktail is just that.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dill-icious cocktail is just that.\u003c/figcaption>\u003c/figure>\n\u003cp>It just so happens that \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack’s Oyster Bar & Fish House\u003c/a> delivers exactly that. Situated right next to \u003ca href=\"http://www.bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>’s waterfront side in \u003ca href=\"http://www.jacklondonsquare.com/\" target=\"_blank\">Jack London Square\u003c/a>, the new restaurant offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.\u003c/p>\n\u003cfigure id=\"attachment_86722\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\" alt=\"The raw bar provides a centerpiece for the space.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86722\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw bar provides a centerpiece for the space.\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Rick Hackett and Meredith Melville, who opened neighboring Bocanova five years ago, have completely revamped the space with sleek, modern architecture and beautiful artwork. With an outdoor patio section overlooking the harbor, Jack’s provides the perfect environment for enjoying their plethora of amazing seafood options. The back of the restaurant is adorned with a large-scale wheat-paste mural installed by local artists Becky Carter and Michael de la Torre, giving the interior a whimsical and uniquely Oakland flare.\u003c/p>\n\u003cfigure id=\"attachment_86723\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\" alt=\"Oakland mural.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86723\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland mural.\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Peter Villegas’ menu keeps it simple with a focus on sustainability and freshness. In addition to the extensive raw bar, Jack’s offers traditional East-Coast items such as lobster rolls, chowders and crab cakes with a California twist, pulling influences from Vellegas’ globe-trotting culinary experiences to craft original dishes like his battered soft shell crab on a bed of kimchi, drizzled in black garlic, or the baked sardines with radish and salsa verde.\u003c/p>\n\u003cfigure id=\"attachment_86725\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\" alt=\"Baked sardines.\" width=\"1100\" height=\"734\" class=\"size-full wp-image-86725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked sardines.\u003c/figcaption>\u003c/figure>\n\u003cp>Adding to their focus on sustainability, a portion of their featured oyster specials are donated to \u003ca href=\"http://www.thewatershedproject.org/home.php\" target=\"_blank\">The Watershed Project\u003c/a>, a nonprofit devoted to research and monitoring of the San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_86724\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\" alt=\"Freshly shucked oysters on ice.\" width=\"1100\" height=\"826\" class=\"size-full wp-image-86724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters on ice.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar & Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water Street\u003cbr>\nJack London Square\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 271-7952\u003cbr>\nMon.-Fri. 11:30am -10:00pm, Sat. 11am-10pm, Sun. 11am-9:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86717\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/looking-outside-659x494.jpg\" alt=\" Jack’s Oyster Bar and Fish House\" width=\"659\" height=\"494\" class=\"size-full wp-image-86717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jack’s Oyster Bar and Fish House\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/chrisoldaker/\" target=\"_blank\">chrisoldaker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oysters-with-a-uniquely-oakland-view-in-jack-london-square/\" target=\"_blank\">Oakland Local\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Almost once a week, after a particularly long day on the grind, when the stress starts to overwhelm me, I get a serious craving for oysters. It’s become my way of hitting the reset and regrouping. I’ll take ‘em just about anywhere they’re fresh, but if I can manage to have those delectable mollusks on a nice patio overlooking the waterfront at sunset with a strong cocktail in hand, then I’m pretty much in heaven.\u003c/p>\n\u003cfigure id=\"attachment_86721\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/drinks.jpg\" alt=\"The Dill-icious cocktail is just that.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86721\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dill-icious cocktail is just that.\u003c/figcaption>\u003c/figure>\n\u003cp>It just so happens that \u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">Jack’s Oyster Bar & Fish House\u003c/a> delivers exactly that. Situated right next to \u003ca href=\"http://www.bocanova.com/\" target=\"_blank\">Bocanova\u003c/a>’s waterfront side in \u003ca href=\"http://www.jacklondonsquare.com/\" target=\"_blank\">Jack London Square\u003c/a>, the new restaurant offers a full bar with handcrafted cocktails, a great beer and wine list and a menu focusing on classic California seafood with a few interesting twists.\u003c/p>\n\u003cfigure id=\"attachment_86722\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fish-bar.jpg\" alt=\"The raw bar provides a centerpiece for the space.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86722\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw bar provides a centerpiece for the space.\u003c/figcaption>\u003c/figure>\n\u003cp>Chef-owner Rick Hackett and Meredith Melville, who opened neighboring Bocanova five years ago, have completely revamped the space with sleek, modern architecture and beautiful artwork. With an outdoor patio section overlooking the harbor, Jack’s provides the perfect environment for enjoying their plethora of amazing seafood options. The back of the restaurant is adorned with a large-scale wheat-paste mural installed by local artists Becky Carter and Michael de la Torre, giving the interior a whimsical and uniquely Oakland flare.\u003c/p>\n\u003cfigure id=\"attachment_86723\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mural.jpg\" alt=\"Oakland mural.\" width=\"1100\" height=\"825\" class=\"size-full wp-image-86723\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oakland mural.\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Peter Villegas’ menu keeps it simple with a focus on sustainability and freshness. In addition to the extensive raw bar, Jack’s offers traditional East-Coast items such as lobster rolls, chowders and crab cakes with a California twist, pulling influences from Vellegas’ globe-trotting culinary experiences to craft original dishes like his battered soft shell crab on a bed of kimchi, drizzled in black garlic, or the baked sardines with radish and salsa verde.\u003c/p>\n\u003cfigure id=\"attachment_86725\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sardines.jpg\" alt=\"Baked sardines.\" width=\"1100\" height=\"734\" class=\"size-full wp-image-86725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baked sardines.\u003c/figcaption>\u003c/figure>\n\u003cp>Adding to their focus on sustainability, a portion of their featured oyster specials are donated to \u003ca href=\"http://www.thewatershedproject.org/home.php\" target=\"_blank\">The Watershed Project\u003c/a>, a nonprofit devoted to research and monitoring of the San Francisco Bay.\u003c/p>\n\u003cfigure id=\"attachment_86724\" class=\"wp-caption aligncenter\" style=\"max-width: 1100px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters.jpg\" alt=\"Freshly shucked oysters on ice.\" width=\"1100\" height=\"826\" class=\"size-full wp-image-86724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly shucked oysters on ice.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jacksoakland.com/\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar & Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water Street\u003cbr>\nJack London Square\u003cbr>\nOakland, CA 94607\u003cbr>\n(510) 271-7952\u003cbr>\nMon.-Fri. 11:30am -10:00pm, Sat. 11am-10pm, Sun. 11am-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Oakland Teens take on Fast Food Industry in New Video",
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"content": "\u003cfigure id=\"attachment_86152\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/lovingit-screenshot-659x350.png\" alt=\"Are You Loving It?\" width=\"659\" height=\"350\" class=\"size-full wp-image-86152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Are You Loving It?\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/barbara-grady/\" target=\"_blank\">Barbara Grady\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/oakland-teens-take-on-fast-food-industry-in-new-video/\" target=\"_blank\">Oakland Local\u003c/a> (8/10/14)\u003c/p>\n\u003cp>Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs?\u003c/p>\n\u003cp>That’s the message some Oakland teenagers present in their new music video, \u003ca href=\"http://https//www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">\u003cem>Are You Loving It?\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=ghx3EkvLaA8]\n\u003c/p>\u003cp>Teens working at the student-centered \u003ca href=\"http://musevideo.net/\" target=\"_blank\">Muse Video\u003c/a> unit of \u003ca href=\"http://www.meaoakland.org/\" target=\"_blank\">KDOL TV\u003c/a> from nearby MetWest High School and \u003ca href=\"http://youthuprising.org/\" target=\"_blank\">Youth Uprising\u003c/a>, both in Oakland, created the video, using tools and training from their internships at KDOL. The TV studio is a joint project of the \u003ca href=\"http://ousd.k12.ca.us/\" target=\"_blank\">Oakland Unified School District\u003c/a> and Media Enterprise Alliance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n",
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"excerpt": "Ever think about how that processed sugar, white flour and trans-fat grease in fast food is not all that different than drugs? That’s the message some Oakland teenagers present in their new music video, \u003cem>Are You Loving It?\u003c/em>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Are you Loving It\u003c/em> is about a gang leader Ronald McDonald who hooks his recruits on fast food and makes them go out to street corners to sell sugary drinks and fatty chips, hooking yet more people. They succumb to these addictive substances.\u003c/p>\n\u003cp>Rap songwriter Alexis Johnson, a 19-year-old from Oakland whose pen name is L.L.D.B., wrote the lyrics, inspired by the health problems in her family.\u003c/p>\n\u003cp>“Before, I wasn’t really into going healthy. But after this project and seeing a lot of people come together who really care about going healthy and going green, it really made me realize how important food is to everybody,” she said.\u003c/p>\n\u003cp>“We started off by thinking about our personal experiences with food. I wrote about my grandmother who is a diabetic and my baby brother who had to get his teeth replaced because he ate too much sugar.”\u003c/p>\n\u003cp>Jake Schoneker, their video instructor at \u003ca href=\"http://www.meaoakland.org/announcing-the-new-kdol-tv-studio\" target=\"_blank\">KDOL\u003c/a>, said the topic was the youths’ choice. Local hip hop artist and food justice activist Ashel Eldridge also helped the project, working with youth on the sound track for the video.\u003c/p>\n\u003cp>“The concept for the song and video arose out of education and brainstorming sessions where young people expressed their frustration with the quality of food readily available in urban communities,” Schoneker said.\u003c/p>\n\u003cp>The video plays on McDonald’s advertising, as a prototype of attempts by many fast food companies to get youth hooked on their food, he said. “They decided that despite what the McDonalds jingle may say– with diabetes and obesity rates going through the roof and little kids getting hooked on sugar and soda– they weren’t really“Loving It” after all.\u003c/p>\n\u003cp>According to the Alameda County Health Department, about a third of school-aged children in this county are overweight. Yet despite weight, some local children also qualify as malnourished because their access to healthy food is limited.\u003c/p>\n\u003cp>The video is a public service announcement which the youth hope various schools and nonprofits will use to educate kids about healthy and unhealthy eating. “This marks the debut of this all-new education format, designed to save the lives of at-risk youth suffering from fast food, soda and sugar addiction,” the youth wrote in their Muse Video production material.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>They ask people to share \u003ca href=\"https://www.youtube.com/watch?v=ghx3EkvLaA8\" target=\"_blank\">the video\u003c/a>, which is on YouTube, and to comment on it.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"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": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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}
},
"city-arts": {
"id": "city-arts",
"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"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": {
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"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.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"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": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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