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"disqusTitle": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
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"content": "\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland",
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"content": "\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends14.jpg\" alt=\"Oakland Nature Friends\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-85529\">\u003c/a>\u003c/p>\n\u003cp>Nestled up in the East Bay hills resides \u003ca href=\"http://thenaturefriendscorporation.org/\" target=\"_blank\">Oakland Nature Friends\u003c/a>, a 3-acre rustic retreat that overlooks the bay. Part of an \u003ca href=\"http://www.nfi.at/\">international movement\u003c/a> founded in the late 1800s in Austria, these groups celebrate their love of nature through family-friendly gatherings at their wilderness lodges and clubs.\u003c/p>\n\u003cp>In California, there’s three “Tourist Clubs”: up on the ridge of \u003ca href=\"http://touristclubsf.org/\">Mt. Tam\u003c/a>; \u003ca href=\"http://www.naturefriendsla.org/\">Los Angeles\u003c/a>; Oakland. While access to these clubs is generally limited to its members, they open their doors to the general public for several annual events rooted in Austrian, German and Swiss culture.\u003c/p>\n\u003cp>As parking is limited (although a shuttle van service was offered to Butters Drive from the nearby Joaquin Miller Road), we were greeted warmly by one of the hosts when my husband and I appeared on bicycles – in keeping with the environmentally-friendly spirit of the gathering. The rousing music of the \u003ca href=\"http://www.theinternationals.com/\" target=\"_blank\">Internationals Band\u003c/a> lured us in after we paid the $10/per person admission fee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends01.jpg\" alt=\"Oakland Nature Friends\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-85510\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"85520,85511,85517,85518,85519,85512\"]\u003c/p>\n\u003cp>We were later joined by several of our fellow cycling comrades and gravitated towards the refreshments. After stocking up on tickets, we traded them in for pitchers of \u003ca href=\"http://www.spatenbeer.com/\">Spaten\u003c/a> and \u003ca href=\"http://www.paulaner.com/en\">Paulaner\u003c/a> Oktoberfest draft beer, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bratwurst\">bratwurst\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sauerkraut\">sauerkraut\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\">spätzle\u003c/a>\u003c/em>. There was also a delightful assortment of desserts, including apple strudel and poppyseed cake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"85514,85515,85516\"]\u003c/p>\n\u003cp>Later on, as we basked in the sunshine at one of the picnic tables, we watched men clad in colorful \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lederhosen\">lederhosen\u003c/a>\u003c/em> and women bedecked in frilly \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dirndl\">dirndl\u003c/a>\u003c/em> as they performed a traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Schuhplattler\">Schuhplattler\u003c/a>\u003c/em> courtship folk dance with lots of clapping, stamping and slapping of legs and feet. There was also a feisty rendition of the “Woodchopper’s Dance,\" or \u003cem>\u003ca href=\"http://youtu.be/iihThOJyXIY\">Holzhackertanz\u003c/a>\u003c/em>, with axes and saws brandished in rhythm to the music.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends12.jpg\" alt=\"Oakland Nature Friends Folk Dancing\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-85521\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.appgadget.com/f562sgpubmi8/main.php?view=event&eventid=1395899905594\">Oktoberfest\u003c/a> is their next planned public event is Sunday, October 5\u003csup>th\u003c/sup> from noon to 6PM; you can RSVP on \u003ca href=\"https://www.facebook.com/events/473731739416680/\" target=\"_blank\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenaturefriendscorporation.org/\">Oakland Nature Friends\u003c/a>\u003c/strong>\u003cbr>\n3115 Butters Drive, Oakland, CA 94602 [\u003ca href=\"http://goo.gl/kr0MEe\">map\u003c/a>]\u003cbr>\n(510) 531-2930\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oak.nature.friends\">Oakland Nature Friends\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were later joined by several of our fellow cycling comrades and gravitated towards the refreshments. After stocking up on tickets, we traded them in for pitchers of \u003ca href=\"http://www.spatenbeer.com/\">Spaten\u003c/a> and \u003ca href=\"http://www.paulaner.com/en\">Paulaner\u003c/a> Oktoberfest draft beer, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bratwurst\">bratwurst\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sauerkraut\">sauerkraut\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\">spätzle\u003c/a>\u003c/em>. There was also a delightful assortment of desserts, including apple strudel and poppyseed cake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Later on, as we basked in the sunshine at one of the picnic tables, we watched men clad in colorful \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Lederhosen\">lederhosen\u003c/a>\u003c/em> and women bedecked in frilly \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Dirndl\">dirndl\u003c/a>\u003c/em> as they performed a traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Schuhplattler\">Schuhplattler\u003c/a>\u003c/em> courtship folk dance with lots of clapping, stamping and slapping of legs and feet. There was also a feisty rendition of the “Woodchopper’s Dance,\" or \u003cem>\u003ca href=\"http://youtu.be/iihThOJyXIY\">Holzhackertanz\u003c/a>\u003c/em>, with axes and saws brandished in rhythm to the music.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/naturefriends12.jpg\" alt=\"Oakland Nature Friends Folk Dancing\" width=\"1000\" height=\"750\" class=\"alignnone size-full wp-image-85521\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.appgadget.com/f562sgpubmi8/main.php?view=event&eventid=1395899905594\">Oktoberfest\u003c/a> is their next planned public event is Sunday, October 5\u003csup>th\u003c/sup> from noon to 6PM; you can RSVP on \u003ca href=\"https://www.facebook.com/events/473731739416680/\" target=\"_blank\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thenaturefriendscorporation.org/\">Oakland Nature Friends\u003c/a>\u003c/strong>\u003cbr>\n3115 Butters Drive, Oakland, CA 94602 [\u003ca href=\"http://goo.gl/kr0MEe\">map\u003c/a>]\u003cbr>\n(510) 531-2930\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oak.nature.friends\">Oakland Nature Friends\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
"title": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n",
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"excerpt": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
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"description": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
"title": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland | KQED",
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"headline": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland Cat Café Comes Closer to Reality, Set to Open in September",
"title": "Oakland Cat Café Comes Closer to Reality, Set to Open in September",
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"content": "\u003cfigure id=\"attachment_85020\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\" alt=\"Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee \" width=\"659\" height=\"988\" class=\"size-full wp-image-85020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/jeanhlee/\" target=\"_blank\">Jean Lee\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/07/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Oakland Local\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Is the idea of opening a cat café too crazy for Oakland to handle? It certainly doesn’t seem so.\u003c/p>\n\u003cp>The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.\u003c/p>\n\u003cp>Founders Ann Dunn and Adam Myatt have been working since January to make their ideas a reality, and announced on July 1 that they secured a lease for a space at 29th and Broadway. Oakland’s first cat cafe is now set to open as soon as September, which could also make it the first in North America.\u003c/p>\n\u003cp>Also participating in what Myatt calls “friendly cat competition” is KitTea, the proposed San Francisco cat cafe that is projected to open sometime in 2014, according to its \u003ca href=\"http://www.kitteasf.com/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cat Town Café’s big move was made possible with the help of two \u003ca href=\"https://www.indiegogo.com/projects/cat-town-cafe\" target=\"_blank\">Indiegogo\u003c/a> campaigns for the cafe, which collectively raised over 40,000 dollars. In addition to numerous donors supporting the project, local East Bay companies \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.abagelcompany.com/\" target=\"_blank\">Authentic Bagel Co.\u003c/a> have committed to being vendors for the store.\u003c/p>\n\u003cp>Dunn, founder of the local cat rescue organization \u003ca href=\"http://cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, and Myatt, founder of \u003ca href=\"http://www.oaklandhoodcats.com/\" target=\"_blank\">Hoodcats\u003c/a> and also known as the “Cat Man of West Oakland” first met at the end of last year, after realizing that they both shared a love for cats and the idea of opening a cat cafe in Oakland.\u003c/p>\n\u003cp>Myatt’s entrance into the cat scene began when he started taking pictures of cats while on tour with his bandmates. When he was back home in West Oakland, he realized there were cats around his neighborhood — which he called “hood cats,” since they hung around the edge of downtown and the edge of West Oakland, a “no man’s neighborhood.” After questions from his friends about what he would do with his photos, he came up with the idea of kickstarting a calendar featuring the hoodcats themselves. Within the first year of hoodcats, the calendars sold out, and the success only continued with this past year, when Myatt made and sold a thousand orders.\u003c/p>\n\u003cp>Dunn’s work with cats began as a former volunteer at the \u003ca href=\"http://oaklandanimalservices.org/\" target=\"_blank\">Oakland Animal Shelter\u003c/a>, where she began realizing that cats were being euthanized because they were scared of their environment.\u003c/p>\n\u003cp>“They were measured by the reaction of being in the shelter, which wasn’t necessarily an indication of who they are,” Dunn said, inspiring her to remove cats from a shelter setting to see how they naturally behaved. Dunn envisioned a more uplifting environment where people could meet cats — which is how Cat Town was born. “I think the cafe is just going to be such an exponential growth of that,” said Dunn.\u003c/p>\n\u003cp>Although it would be a big achievement to be the first cat cafe to open on the continent, Dunn emphasizes that it isn’t as important as the reality that cats who need homes are going to be adopted much more quickly. She described it as a “a way to lure people in that’s sort of passive.” Instead of entering a shelter space, which Dunn noted can be “depressing,” people who don’t necessarily come in with the intention of adopting a cat can have the opportunity to come into the cafe, get coffee, hang out and get to know the cats, making a much more positive adoption experience. Dunn said that she and Myatt are working with cat behaviorists to design the space and make sure it’s a low-stress environment.\u003c/p>\n\u003cp>From the perspective of our furry four-legged counterparts, Dunn pointed out, “If you’re waiting for a home, would you rather be sitting in this tiny little cage or be in the space where you’re running around and having fun?”\u003c/p>\n\u003cp>Dunn said that “this is a crisis time of year” for cats, since it’s the season for kittens to be born, which can push the shelter to becoming more full than it already is. She pointed out that a September opening date is even more crucial since the primary time for adoption is Labor Day to the end of the year. “It’s just urgent for us to get open and running,” said Dunn.\u003c/p>\n\u003cp>Although Cat Town Cafe has reached a huge portion of its goal, it has still fallen short of its projected $60,000. However, a private backer has reached out to the duo and offered to match a $10,000 donation if they can raise $10,000. To support Myatt and Dunn in their endeavors to help the future kitties of Cat Town Cafe, you can \u003ca href=\"http://www.cattowncafe.com/donate\">donate here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It’s awesome to be building this community of people all around cats and just further shows how crazy Oakland is,” Myatt concluded.\u003c/p>\n\n",
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"excerpt": "The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85020\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cat-cafe.jpg\" alt=\"Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee \" width=\"659\" height=\"988\" class=\"size-full wp-image-85020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cat Town Café project founders Adam Myatt and Ann Dunn. Photo: Jean Lee\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/jeanhlee/\" target=\"_blank\">Jean Lee\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/07/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Oakland Local\u003c/a> (7/14/14)\u003c/p>\n\u003cp>Is the idea of opening a cat café too crazy for Oakland to handle? It certainly doesn’t seem so.\u003c/p>\n\u003cp>The ambitious Cat Town Café project, which is set to be a space where visitors can enjoy a coffee and bagel while simultaneously having quality cat playtime, is coming closer to fruition.\u003c/p>\n\u003cp>Founders Ann Dunn and Adam Myatt have been working since January to make their ideas a reality, and announced on July 1 that they secured a lease for a space at 29th and Broadway. Oakland’s first cat cafe is now set to open as soon as September, which could also make it the first in North America.\u003c/p>\n\u003cp>Also participating in what Myatt calls “friendly cat competition” is KitTea, the proposed San Francisco cat cafe that is projected to open sometime in 2014, according to its \u003ca href=\"http://www.kitteasf.com/\" target=\"_blank\">website\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cat Town Café’s big move was made possible with the help of two \u003ca href=\"https://www.indiegogo.com/projects/cat-town-cafe\" target=\"_blank\">Indiegogo\u003c/a> campaigns for the cafe, which collectively raised over 40,000 dollars. In addition to numerous donors supporting the project, local East Bay companies \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.abagelcompany.com/\" target=\"_blank\">Authentic Bagel Co.\u003c/a> have committed to being vendors for the store.\u003c/p>\n\u003cp>Dunn, founder of the local cat rescue organization \u003ca href=\"http://cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, and Myatt, founder of \u003ca href=\"http://www.oaklandhoodcats.com/\" target=\"_blank\">Hoodcats\u003c/a> and also known as the “Cat Man of West Oakland” first met at the end of last year, after realizing that they both shared a love for cats and the idea of opening a cat cafe in Oakland.\u003c/p>\n\u003cp>Myatt’s entrance into the cat scene began when he started taking pictures of cats while on tour with his bandmates. When he was back home in West Oakland, he realized there were cats around his neighborhood — which he called “hood cats,” since they hung around the edge of downtown and the edge of West Oakland, a “no man’s neighborhood.” After questions from his friends about what he would do with his photos, he came up with the idea of kickstarting a calendar featuring the hoodcats themselves. Within the first year of hoodcats, the calendars sold out, and the success only continued with this past year, when Myatt made and sold a thousand orders.\u003c/p>\n\u003cp>Dunn’s work with cats began as a former volunteer at the \u003ca href=\"http://oaklandanimalservices.org/\" target=\"_blank\">Oakland Animal Shelter\u003c/a>, where she began realizing that cats were being euthanized because they were scared of their environment.\u003c/p>\n\u003cp>“They were measured by the reaction of being in the shelter, which wasn’t necessarily an indication of who they are,” Dunn said, inspiring her to remove cats from a shelter setting to see how they naturally behaved. Dunn envisioned a more uplifting environment where people could meet cats — which is how Cat Town was born. “I think the cafe is just going to be such an exponential growth of that,” said Dunn.\u003c/p>\n\u003cp>Although it would be a big achievement to be the first cat cafe to open on the continent, Dunn emphasizes that it isn’t as important as the reality that cats who need homes are going to be adopted much more quickly. She described it as a “a way to lure people in that’s sort of passive.” Instead of entering a shelter space, which Dunn noted can be “depressing,” people who don’t necessarily come in with the intention of adopting a cat can have the opportunity to come into the cafe, get coffee, hang out and get to know the cats, making a much more positive adoption experience. Dunn said that she and Myatt are working with cat behaviorists to design the space and make sure it’s a low-stress environment.\u003c/p>\n\u003cp>From the perspective of our furry four-legged counterparts, Dunn pointed out, “If you’re waiting for a home, would you rather be sitting in this tiny little cage or be in the space where you’re running around and having fun?”\u003c/p>\n\u003cp>Dunn said that “this is a crisis time of year” for cats, since it’s the season for kittens to be born, which can push the shelter to becoming more full than it already is. She pointed out that a September opening date is even more crucial since the primary time for adoption is Labor Day to the end of the year. “It’s just urgent for us to get open and running,” said Dunn.\u003c/p>\n\u003cp>Although Cat Town Cafe has reached a huge portion of its goal, it has still fallen short of its projected $60,000. However, a private backer has reached out to the duo and offered to match a $10,000 donation if they can raise $10,000. To support Myatt and Dunn in their endeavors to help the future kitties of Cat Town Cafe, you can \u003ca href=\"http://www.cattowncafe.com/donate\">donate here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“It’s awesome to be building this community of people all around cats and just further shows how crazy Oakland is,” Myatt concluded.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tempeh-Lovers Now Have Two Bay Area-Made Options",
"title": "Tempeh-Lovers Now Have Two Bay Area-Made Options",
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"content": "\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n",
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"excerpt": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"description": "Until recently, the only tempeh available at local grocery stores was pasteurized and made across the country. Meet Alive & Healing and rhizocali, two Bay Area unpasteurized tempehs that can be found in the freezer section. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/packaging1000.jpg\" alt=\"Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alive & Healing, made in Windsor, and rhizocali, made in West Oakland, offer fresh, unpasteurized tempeh. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>When Bessie Ongiri and Melissa Lane moved to Oakland, they soon realized the only tempeh they could buy was from across the country.\u003c/p>\n\u003cp>The couple met in Gainesville, Fla., where, as unlikely as it may sound for a small city, tempeh is part of the local culture to the point where it’s a popular pizza topping and is found way beyond the confines of vegetarian restaurants.\u003c/p>\n\u003cfigure id=\"attachment_83891\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rhizo2-1000.jpg\" alt=\"Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83891\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melissa Lane, left, and Bessie Ongiri of rhizocali make tempeh in a vegan kitchen in West Oakland. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Neither Ongiri or Lane are vegetarians, but coming from Gainesville, they were used to cooking a lot of tempeh at home. Once they moved here, they learned that besides an Indonesian restaurant in San Jose, \u003ca href=\"http://www.budimanfood.com/\" target=\"_blank\">Budiman\u003c/a>, no one was making fresh tempeh locally.\u003c/p>\n\u003cp>“The national brands can be pretty good if you doctor them up,” said Lane, but “we were used to one that had intrinsic flavor even really simply prepared.” Given that such a product didn’t exist, they set out to make it themselves.\u003c/p>\n\u003cp>While they were applying for permits and finding kitchen space, another local brand made it to store shelves first: \u003ca href=\"http://www.aliveandhealing.com/\" target=\"_blank\">Alive & Healing\u003c/a>, out of Windsor, in Sonoma County.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003ca href=\"http://en.wikipedia.org/wiki/Tempeh\">tempeh\u003c/a> has its devotees, there are just as many who brand it “hippie food” or have no idea what it is.\u003c/p>\n\u003cp>The soybean block comes from Indonesia, and is widely eaten there as a vegetarian protein source. Unlike tofu, which is made from coagulated soymilk, tempeh is made from cooking pre-cracked soybeans, to which vinegar and a starter culture called \u003ca href=\"http://en.wikipedia.org/wiki/Rhizopus_oligosporus\" target=\"_blank\">Rhizopus oligosporus\u003c/a> are added. In Indonesia, the beans are then pressed together in banana leaves; in the West, the mixture is put into perforated plastic bags. In both cases, the product is left to ferment for 24 to 36 hours at around 87 degrees. The culture causes a soft membrane to form between the beans, turning them into one solid mass.\u003c/p>\n\u003cfigure id=\"attachment_83893\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/sliced-rhizo1000.jpg\" alt=\"Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliced rhizocali tempeh can look like a quartz countertop. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>Fans love it for its earthy taste, and its texture makes it a more toothsome meat substitute than tofu. Also, the fact that it’s fermented makes it easier to digest, and unlike so many meat substitutes which are so highly processed, tempeh is a whole food. Tempeh bacon strips are popular, as are tempeh Reuben sandwiches. It also can be crumbled, to resemble ground beef, and it crisps nicely when sautéed. It is often cubed, in which case, braising after sautéing, as in a coconut curry, or baking in liquid after steaming is recommended, as tempeh soaks up a sauce best once it’s been cooked. \u003c/p>\n\u003cp>As Ongiri and Lane found, until recently, the only tempeh available at local grocery stores was made across the country. In order for it to make the trip and have a stable shelf-life, it must be pasteurized, which affects the flavor and consistency considerably.\u003c/p>\n\u003cp>The local tempehs are not pasteurized, meaning both brands have active live cultures and therefore must be stored in the freezer until ready for use. That’s why they’re not with the other tempehs in the markets.\u003c/p>\n\u003cp>Stem Kent began Alive & Healing in Windsor, in 2012. While interning at \u003ca href=\"http://www.thefarm.org/\" target=\"_blank\">the Farm\u003c/a>, a hippie commune in rural Tennessee, he lived on a steady diet of the fermented foods they made. He saw firsthand how much better he felt.\u003c/p>\n\u003cfigure id=\"attachment_83889\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem1-700.jpg\" alt=\"Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83889\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent of Alive & Healing stirs a pot of soybeans in his shared kitchen space in Windsor. Soon, he’ll be moving to his own kitchen. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83888\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/stem2-700.jpg\" alt=\"Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\" width=\"500\" class=\"size-full wp-image-83888\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stem Kent flattens out the cooled soybeans into perforated bags before the fermentation process begins. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The permaculture designer started Alive & Healing as a way to bring a locally-made meat substitute to the market that wasn’t heavily processed.\u003c/p>\n\u003cp>“The more we learn about how our meat is raised and farmed, it’s great to know about other alternatives that feel sustainable and that we can feel good about,” he said.\u003c/p>\n\u003cp>“It’s a live, cultured food,” said Gwen Weiss, a vegan chef who is Kent’s partner in both life and in the business. “It retains its beneficial bacteria and enzymes and the probiotics that help our gut digest and keep us healthy.”\u003c/p>\n\u003cp>In the two-plus years since he started Alive & Healing, many restaurants in the Santa Rosa and North Bay areas serve it, and he is now talking with vegetarian restaurants in Los Angeles. He is currently moving from a shared kitchen to his own facility in Windsor, where he’ll be able to increase his production. \u003c/p>\n\u003cp>The increased volume will allow a distributor to handle his account, rather than doing the deliveries as he does now. In addition to Weiss and himself, he also has two other part-time employees, to help with the tempeh-making and deliveries, while he oversees the building of the new facility and maintains the business.\u003c/p>\n\u003cp>Alive & Healing offers a maple sausage tempeh in addition to plain, and plans to expand into making non-soy tempehs in the future, such as chick pea for the soy-averse.\u003c/p>\n\u003cp>Meanwhile, in West Oakland, Ongiri and Lane started selling \u003ca href=\"http://www.rhizocalitempeh.com\" target=\"_blank\">rhizocali\u003c/a> at a few local shops last winter and a handful of vegan food trucks began using their product. The name rhizocali is derived from the culture used to make tempeh. Ongiri has a varied background, including a law degree from Hastings, but now works part-time at the California Transplant Donor Network as a surgical technician. Lane, a former massage therapist, works part-time as a nanny. \u003c/p>\n\u003cp>“We didn’t want to take out any loans, but as a result, it’s probably taken us a bit longer,” said Ongiri. “That has its plusses, in that we worked out all the kinks, and we’ve come up with something that is very consistent.”\u003c/p>\n\u003cp>The reason why tempeh is so popular in Gainesville is because a master tempeh craftsman lives there, \u003ca href=\"http://www.tempehshop.com/index.php?news\" target=\"_blank\">Jose Caraballo\u003c/a>, who has been making and selling his tempeh locally since 1985.\u003c/p>\n\u003cp>Once Ongiri and Lane decided to launch a tempeh business, they returned to Gainesville to learn from the master. Kent, too, consulted Caraballo, when deciding whether he could upscale enough to begin selling to Los Angeles.\u003c/p>\n\u003cp>Both companies have also sought guidance from William Shurtleff and Akiko Aoyagi, authors of “\u003ca href=\"http://www.amazon.com/The-Book-Tempeh-William-Shurtleff/dp/1580083358http://\" target=\"_blank\">The Book of Tempeh\u003c/a>,” who live in Lafayette (Shurtleff is director of the \u003ca href=\"http://www.soyinfocenter.com\" target=\"_blank\">SoyInfo Center\u003c/a>, which the couple founded in 1976). \u003c/p>\n\u003cp>Both local tempehs are available at San Francisco’s \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a>, in addition to other smaller markets. Alive & Healing costs $6.29, while rhizocali comes in at $3.39, both for 8 ounces. Kent says he plans to lower the price once he expands. Both use organic soybeans, but are not certified, though Kent is on his way to being certified both organic and GMO-free.\u003c/p>\n\u003cp>“In Indonesia, this is a staple food,” said Ongiri. “We don’t want it so that only foodie people can eat it. We’re in West Oakland and we want it to be affordable to everyone.”\u003c/p>\n\u003cp>While rhizocali has also made non-soy tempehs by special order for local catering companies, they do not plan to bring such products to market – yet.\u003c/p>\n\u003cfigure id=\"attachment_83901\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/comparison1000.jpg\" alt=\"From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-83901\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From top to bottom, Alive & Healing, rhizocali and LightLife tempeh show their innards. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We tasted the two local brands along with the national brand, \u003ca href=\"http://www.lightlife.com/\" target=\"_blank\">Lightlife\u003c/a>, which is made in Massachusetts (which retails for $3.39 at Berkeley Bowl.) We lightly sautéed it and tasted it with a sprinkling of salt, as we didn’t want to mask the flavors with sauce. Not surprisingly, we found that the two local brands had a fresher, more fermented taste, while Lightlife tasted bland in comparison. The local brands were also more texturally interesting. Alive & Healing tasted a bit nuttier and smokier, while with rhizocali, the soybean flavor was more pronounced, with just a hint of smokiness.\u003c/p>\n\u003cp>Kent said that he welcomed another local tempeh company to the market.\u003c/p>\n\u003cp>“Having another tempeh in the freezer will have people talking about why people should look for it in the freezer section,” he said. “I think we can be mutually supportive in bringing more attention to hand-crafted fermented foods.” \u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.rhizocalitempeh.com/#about\" target=\"_blank\">\u003cstrong>rhizocali tempeh\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rhizocaliTempeh\" target=\"_blank\">Rhizocali Tempeh\u003c/a>\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.aliveandhealing.com\" target=\"_blank\">\u003cstrong>Alive & Healing\u003c/strong>\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AliveandHealing\" target=\"_blank\">Alive & Healing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatTempeh\" target=\"_blank\">@EatTempeh\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"title": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82545,82546,82551,82547,82548,82550\"]\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83190,83196,83192,83191,83195,83194,83193\"]\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83818,83819,83820,83821,83822,83823,83824\"]\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83796,83801,83802,83799,83800,83798,83797\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83925,83926,83927,83928,83929,83930,83931,83932\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n",
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"excerpt": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
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"description": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row' | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \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.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"description": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coloso Coffee: A Colossal Caffeinated Experience in a Tiny Uptown Oakland Space",
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"content": "\u003cfigure id=\"attachment_82899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso08.jpg\" alt=\"Jose and Rene\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82899\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jose Posadas and Renzo Gianella of Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>New establishments keep popping up in Oakland's Uptown neighborhood, and \u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a> is another recent addition that's just joined the diverse \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/23/5-bites-drink-a-cuppa-coffee-in-oakland/\" target=\"_blank\">coffee scene\u003c/a>. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82901,82893,82892\"]\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82894,82896,82897\"]\u003c/p>\n\u003cp>\"In mid-2010 on a trip to Lima, I told Renzo about my plans and right then and there he said he would like to be a part of it. He had been planning to move to the Bay Area and had since taken a huge interest in specialty coffee as the scene developed in Lima. He was very much aware of the local roasters adopting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\" target=\"_blank\">Third Wave practices\u003c/a> such as profiling coffee and moving to a lighter roast. Trips between San Francisco and Lima followed, including two trips to coffee farms and co-ops in the Peruvian region of Oxapampa in 2011 and 2012.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82902,82903,82904\"]\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"medium\" ids=\"82909,82907,82906\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "New establishments keep popping up in Oakland's Uptown neighborhood, and Coloso Coffee is another recent addition that's just joined the diverse coffee scene. Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Co-owners Renzo Gianella and Jose Posadas have been friends for over 15 years since they originally met in Lima, Peru. \"I moved to the Bay Area when I was 10 years old and met Renzo when I moved back to Lima after high school in '97,\" says Posadas. \"Renzo moved to Oakland almost two years ago. I had been toying around with the idea of opening a small shop in a downtown or financial district setting.\" Posadas spent two years as a barista at San Francisco's \u003ca href=\"http://grandcoffeesf.com/\" target=\"_blank\">Grand Coffee\u003c/a> and loved the cozy 200-square-foot setting of this Mission neighborhood establishment.\u003c/p>\n\u003cfigure id=\"attachment_82895\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso04.jpg\" alt=\"Plants at Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82895\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plants cultivated by Maggie Servais for sale.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once they decided to launch their venture, the search was on for a location in 2012. \"We researched and visited dozens of neighborhood shops trying to figure what our niche could be. The biggest challenge was to find something small. Low rent was essential, considering our limited budget of under $20K. By the end of 2012, we realized that opening in San Francisco was out of the question. Rising rents were a clear sign that we had missed that boat and decided to look for other options,\" noted Posadas.\u003c/p>\n\u003cfigure id=\"attachment_82910\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso19.jpg\" alt=\"Coloso Coffee\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82910\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coloso Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\"I still live in the city now, but Renzo moved into Oakland on his arrival in California and we naturally saw Oakland as an option. Renzo was the one that actually found the location while biking around the area. The size was right, but the storefront needed tons of work since it had not been well-maintained and huge changes needed to be made for use as a coffee shop.\"\u003c/p>\n\u003cp>Posadas recruited his girlfriend, Maggie Servais, to style the shop (and cultivate the unique plants that are for sale), and Coloso Coffee opened their doors last month \"with the intention to focus on executing great coffee and paying great attention to our customers.\" They're currently serving \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The decision to not do pour over was made considering that the majority of customers in the area are office workers on their way to or from work. As it is still very early on in the business, we will do pour over via Chemex in the future for folks who want to hang out for a bit,\" says Posadas. \"We also want to be a part of the neighborhood and plan on opening 7 days a week to give residents of the area who don't get to visit during the week a chance to hang out on weekends. We are also hosting events on the second Saturdays of the month in coordination with other merchants in the area.\" And for customers who like to nibble on pastries with their coffee, they're offering freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cfigure id=\"attachment_82908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coloso17.jpg\" alt=\"Ham & Cheese Croissant & Cappuccino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82908\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ham & Cheese Croissant from Sandbox Bakery & Cappuccino\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. (between 17th & 19th Streets) Oakland [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82517,82519,82523,82516,82515,82525\"]\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82527,82518,82524\"]\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82528,82529,82530\"]\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"title": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
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"content": "\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191\"]\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,\"]\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600\"]\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n",
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"excerpt": "There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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