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"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"title": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "CUESA Throws Harvest Festival to Celebrate Jack London Square Farmers Market",
"title": "CUESA Throws Harvest Festival to Celebrate Jack London Square Farmers Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sorry, Oaklanders: CUESA Executive Director Marcy Coburn can't promise to give Jack London Square its very own \u003ca href=\"http://www.cuesa.org/article/your-goatchella-survival-guide\" target=\"_blank\">Goatchella\u003c/a>. But there are plenty other positive developments on offer now that \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> (Center for Urban Education about Sustainable Agriculture) has taken over the management of Jack London Square's weekly farmers' market, held year-round on Sundays from 9AM to 2PM. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png\" alt=\"Join CUESA for the Jack London Square Harvest Festival this Saturday\" width=\"175\" class=\"alignright size-large wp-image-112996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-160x240.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-800x1201.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-768x1153.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1180x1771.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-960x1441.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-240x360.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-375x563.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-520x781.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical.png 1201w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003c/p>\n\u003cp>This Sunday, Oct. 30, CUESA is throwing a free \u003ca href=\"http://www.cuesa.org/event/2016/jack-london-square-farmers-market-harvest-festival\" target=\"_blank\">Harvest Festival\u003c/a>, rain or shine, to celebrate the seasonal bounty of the market's 40-plus vendors. It will be a pumpkin-filled debutante party trumpeting the market's new management to those in the neighborhood who may not have noticed, and to encourage East Bay denizens from all over to make the waterside trek to check it out. \u003c/p>\n\u003cfigure id=\"attachment_112998\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg\" alt=\"Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-112998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Harvest Festival--which will happen even if umbrellas are necessary--has lots of kid-friendly things, from mini-pumpkin decorating to DIY apple cider pressing and seed ball making. There's even a \u003ca href=\"http://www.cuesa.org/event/2016/fall-pie-contest-cuesas-jack-london-square-farmers-market\" target=\"_blank\">pie contest\u003c/a> judged by the likes of Mani Niall, chef-owner of Sweet Bar Bakery, Margo True, food editor of Sunset magazine, and Meg Ray, owner of Miette, among others. \u003c/p>\n\u003cfigure id=\"attachment_113000\" class=\"wp-caption aligncenter\" style=\"max-width: 1118px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/two-pies.png\" alt=\"Enter your best homemade pie in the Harvest Festival pie contest.\" width=\"1118\" height=\"745\" class=\"size-full wp-image-113000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies.png 1118w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-960x640.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-240x160.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-375x250.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-520x347.png 520w\" sizes=\"(max-width: 1118px) 100vw, 1118px\">\u003cfigcaption class=\"wp-caption-text\">Enter your best homemade pie in the Harvest Festival pie contest. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, we caught up with Coburn to find out what CUESA is bringing to the market, now that they've been in charge since May 2016. Previously, the market had been run by the \u003ca href=\"http://www.pcfma.org/\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>, which runs over 60 markets around the Bay Area. But when ownership of the Jack London Square development \u003ca href=\"http://www.mercurynews.com/2016/03/11/jack-london-square-in-downtown-oakland-is-sold/\" target=\"_blank\">changed hands this year\u003c/a>, there was a mutual reaching out between the CIM Group, the new owners, and the staff at CUESA, to discuss a partnership.\u003c/p>\n\u003cfigure id=\"attachment_113064\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg\" alt=\"CUESA Executive Director Marcy Coburn\" width=\"300\" class=\"size-large wp-image-113064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-520x693.jpg 520w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Executive Director Marcy Coburn \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For CUESA, it was a strategic step, part of a long-range plan of slow but thoughtful growth beyond the Ferry Plaza Farmers Market, the widely renowned market that has drawn locals and tourists alike to the eastern edge of the City since 1993. The Jack London Square farmers market has an even longer history--a farmers market has been in operation there for 28 years, but it remains a much lesser known market than, say, the Temescal, Grand Lake, or Old Oakland markets, which collectively draw the largest Oakland crowds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot of our staff live in Oakland,\" said Coburn, herself an Oakland homeowner, who previously worked in Jack London Square as the executive director of the \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> and the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>. A lot of chefs who cook in San Francisco also live across the Bay, she noted, and a lot of San Francisco restauranteurs are expanding into Oakland. \"We're bringing our operational expertise\"--the Ferry Plaza market is routinely mentioned in top-ten lists of the country's best farmers markets--as well as a highly hands-on staff and a dedicated crew of longtime volunteers.\u003c/p>\n\u003cp>\"We have the staff resources for really fun events, we have great relationships with chefs, and we have a reputation for bringing in really great farms,\" Coburn said. With only 2 markets to run, they'll have four to six people on site at the Jack London Square market every week to help with both customer and vendor concerns. \u003c/p>\n\u003cfigure id=\"attachment_113006\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg\" alt=\"A rainbow of cauliflower for sale at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">A rainbow of cauliflower for sale at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of CUESA's mission is working closely with local farms and farmers, and to that end, they frequently talk sales figures, offer booth advice, and try to connect farmers with local chefs. They host an annual mandatory sellers' meeting, to explain any state or city-mandated changes in agricultural policy, permits, or politics. They send out a monthly newsletter to both sellers and chefs, promoting upcoming demos and highlighting what's in season, as well as anything unique a particular farmer might have to offer. \u003c/p>\n\u003cfigure id=\"attachment_113007\" class=\"wp-caption aligncenter\" style=\"max-width: 2896px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg\" alt=\"Musicians play for customers at the market.\" width=\"2896\" height=\"1944\" class=\"size-full wp-image-113007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg 2896w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-520x349.jpg 520w\" sizes=\"(max-width: 2896px) 100vw, 2896px\">\u003cfigcaption class=\"wp-caption-text\">Musicians play for customers at the market.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're not looking to reproduce what we have in San Francisco,\" Coburn said. \"We built our market in San Francisco around 22 years of community needs and feedback. \"She is looking forward to finding out what the surrounding Oakland communities want from this market. It's an evolving neighborhood, criss-crossed with rail lines, with old factories next to sleek live-work lofts, the headquarters of \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> and \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> just a couple blocks from Franklin Street's \u003ca href=\"https://oaklandnorth.net/2013/04/26/oakland-at-work-wholesale-produce-at-jack-london-square/\">wholesale produce markets.\u003c/a> So far, CUESA has extended the contracts of all the sellers currently at the market through the end of the year, and hopes to retain as many as it can in 2017, while also making room for new farms to join as needed.\u003c/p>\n\u003cfigure id=\"attachment_113003\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg\" alt=\"CUESA Farmers Market Info booth\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Farmers Market Info booth \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What about affordability? While it's the rare farmer indeed who does more than break even selling kale and peppers, Ferry Plaza has long had the reputation as a pricy market, someplace that can feel more like a check-off for a visiting foodie's bucket list (or a chance to Instagram that porchetta sandwich) than a place for locals to stock up on carrots or tomatoes. Coburn is quick to point out that the farmers, not CUESA, set their own prices. However, she also notes that right now, the prices at Jack London are definitely lower over all than those in San Francisco, and the market is rarely crowded, which might come as a surprise to those who only know the waterfront setting from the jam-packed Eat Real Festival. \u003c/p>\n\u003cfigure id=\"attachment_113002\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg\" alt=\"Plenty of room to shop and stroll at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Plenty of room to shop and stroll at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think people who haven't been here before might be pleasantly surprised at how beautiful Jack London Square is. There are views of SF, Alameda, the Port of Oakland. There are lots of family activities, there's lots of room and parking, you can be here, walk around without it feeling super-crowded,\" like some of the city's other markets, squeezed into city streets and parking lots. \"You can kayak nearby, rent a bike, go beer- or wine-tasting,\" said Coburn. \"This is our community, our workplace, our home. We want to bring CUESA into that, and reach out to local chefs and cooks to encourage them to shop here.\"\u003c/p>\n\u003cp>And who knows? Come next April, there might just be a herd of adorable four-footed friends ready for petting on this side of the Bay. Surely the \u003ca href=\"https://www.youtube.com/watch?v=9XxHxuM9ECU\">Berkeley Lab\u003c/a> could spare a few?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org/markets/jack-london-square-farmers-market\" target=\"_blank\">\u003cstrong>Jack London Square Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n472 Water St [\u003ca href=\"https://goo.gl/maps/wDqzjJWeoRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (415) 291-3276\u003cbr>\nHours: Sun 9am-2pm (year round)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/jacklondonsqfm/\" target=\"_blank\">Jack London Square Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacklondonsqfm/\" target=\"_blank\">JackLondonSqFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/jacklondonsqfm\" target=\"blank\">JackLondonSqFM\u003c/a>\u003c/p>\n\n",
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"excerpt": "This Sunday, Oct. 30, CUESA is throwing a free Harvest Festival, rain or shine, to celebrate the seasonal bounty of the market’s 40-plus vendors. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sorry, Oaklanders: CUESA Executive Director Marcy Coburn can't promise to give Jack London Square its very own \u003ca href=\"http://www.cuesa.org/article/your-goatchella-survival-guide\" target=\"_blank\">Goatchella\u003c/a>. But there are plenty other positive developments on offer now that \u003ca href=\"http://www.cuesa.org\" target=\"_blank\">CUESA\u003c/a> (Center for Urban Education about Sustainable Agriculture) has taken over the management of Jack London Square's weekly farmers' market, held year-round on Sundays from 9AM to 2PM. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png\" alt=\"Join CUESA for the Jack London Square Harvest Festival this Saturday\" width=\"175\" class=\"alignright size-large wp-image-112996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1020x1531.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-160x240.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-800x1201.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-768x1153.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-1180x1771.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-960x1441.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-240x360.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-375x563.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical-520x781.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/JLSFM-Harvest-Festival-vertical.png 1201w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003c/p>\n\u003cp>This Sunday, Oct. 30, CUESA is throwing a free \u003ca href=\"http://www.cuesa.org/event/2016/jack-london-square-farmers-market-harvest-festival\" target=\"_blank\">Harvest Festival\u003c/a>, rain or shine, to celebrate the seasonal bounty of the market's 40-plus vendors. It will be a pumpkin-filled debutante party trumpeting the market's new management to those in the neighborhood who may not have noticed, and to encourage East Bay denizens from all over to make the waterside trek to check it out. \u003c/p>\n\u003cfigure id=\"attachment_112998\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg\" alt=\"Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-112998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin_sugar_pie-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Sugar Pie pumpkins, great for pie-making, on display for the Harvest Festival. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Harvest Festival--which will happen even if umbrellas are necessary--has lots of kid-friendly things, from mini-pumpkin decorating to DIY apple cider pressing and seed ball making. There's even a \u003ca href=\"http://www.cuesa.org/event/2016/fall-pie-contest-cuesas-jack-london-square-farmers-market\" target=\"_blank\">pie contest\u003c/a> judged by the likes of Mani Niall, chef-owner of Sweet Bar Bakery, Margo True, food editor of Sunset magazine, and Meg Ray, owner of Miette, among others. \u003c/p>\n\u003cfigure id=\"attachment_113000\" class=\"wp-caption aligncenter\" style=\"max-width: 1118px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/two-pies.png\" alt=\"Enter your best homemade pie in the Harvest Festival pie contest.\" width=\"1118\" height=\"745\" class=\"size-full wp-image-113000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies.png 1118w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-800x533.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-1020x680.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-960x640.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-240x160.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-375x250.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/two-pies-520x347.png 520w\" sizes=\"(max-width: 1118px) 100vw, 1118px\">\u003cfigcaption class=\"wp-caption-text\">Enter your best homemade pie in the Harvest Festival pie contest. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recently, we caught up with Coburn to find out what CUESA is bringing to the market, now that they've been in charge since May 2016. Previously, the market had been run by the \u003ca href=\"http://www.pcfma.org/\" target=\"_blank\">Pacific Coast Farmers Market Association\u003c/a>, which runs over 60 markets around the Bay Area. But when ownership of the Jack London Square development \u003ca href=\"http://www.mercurynews.com/2016/03/11/jack-london-square-in-downtown-oakland-is-sold/\" target=\"_blank\">changed hands this year\u003c/a>, there was a mutual reaching out between the CIM Group, the new owners, and the staff at CUESA, to discuss a partnership.\u003c/p>\n\u003cfigure id=\"attachment_113064\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg\" alt=\"CUESA Executive Director Marcy Coburn\" width=\"300\" class=\"size-large wp-image-113064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/marcy_coburn_sunday_supper_2015_crop_Amanda_Lynn_Photography-520x693.jpg 520w\" sizes=\"(max-width: 1020px) 100vw, 1020px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Executive Director Marcy Coburn \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For CUESA, it was a strategic step, part of a long-range plan of slow but thoughtful growth beyond the Ferry Plaza Farmers Market, the widely renowned market that has drawn locals and tourists alike to the eastern edge of the City since 1993. The Jack London Square farmers market has an even longer history--a farmers market has been in operation there for 28 years, but it remains a much lesser known market than, say, the Temescal, Grand Lake, or Old Oakland markets, which collectively draw the largest Oakland crowds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot of our staff live in Oakland,\" said Coburn, herself an Oakland homeowner, who previously worked in Jack London Square as the executive director of the \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> and the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>. A lot of chefs who cook in San Francisco also live across the Bay, she noted, and a lot of San Francisco restauranteurs are expanding into Oakland. \"We're bringing our operational expertise\"--the Ferry Plaza market is routinely mentioned in top-ten lists of the country's best farmers markets--as well as a highly hands-on staff and a dedicated crew of longtime volunteers.\u003c/p>\n\u003cp>\"We have the staff resources for really fun events, we have great relationships with chefs, and we have a reputation for bringing in really great farms,\" Coburn said. With only 2 markets to run, they'll have four to six people on site at the Jack London Square market every week to help with both customer and vendor concerns. \u003c/p>\n\u003cfigure id=\"attachment_113006\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg\" alt=\"A rainbow of cauliflower for sale at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_swank_cauliflower_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">A rainbow of cauliflower for sale at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Part of CUESA's mission is working closely with local farms and farmers, and to that end, they frequently talk sales figures, offer booth advice, and try to connect farmers with local chefs. They host an annual mandatory sellers' meeting, to explain any state or city-mandated changes in agricultural policy, permits, or politics. They send out a monthly newsletter to both sellers and chefs, promoting upcoming demos and highlighting what's in season, as well as anything unique a particular farmer might have to offer. \u003c/p>\n\u003cfigure id=\"attachment_113007\" class=\"wp-caption aligncenter\" style=\"max-width: 2896px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg\" alt=\"Musicians play for customers at the market.\" width=\"2896\" height=\"1944\" class=\"size-full wp-image-113007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd.jpg 2896w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-960x644.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsm_crowd-520x349.jpg 520w\" sizes=\"(max-width: 2896px) 100vw, 2896px\">\u003cfigcaption class=\"wp-caption-text\">Musicians play for customers at the market.\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're not looking to reproduce what we have in San Francisco,\" Coburn said. \"We built our market in San Francisco around 22 years of community needs and feedback. \"She is looking forward to finding out what the surrounding Oakland communities want from this market. It's an evolving neighborhood, criss-crossed with rail lines, with old factories next to sleek live-work lofts, the headquarters of \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle Coffee\u003c/a> and \u003ca href=\"http://www.belcampo.com/\" target=\"_blank\">Belcampo Meat Co.\u003c/a> just a couple blocks from Franklin Street's \u003ca href=\"https://oaklandnorth.net/2013/04/26/oakland-at-work-wholesale-produce-at-jack-london-square/\">wholesale produce markets.\u003c/a> So far, CUESA has extended the contracts of all the sellers currently at the market through the end of the year, and hopes to retain as many as it can in 2017, while also making room for new farms to join as needed.\u003c/p>\n\u003cfigure id=\"attachment_113003\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg\" alt=\"CUESA Farmers Market Info booth\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113003\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_infobooth2_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">CUESA Farmers Market Info booth \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What about affordability? While it's the rare farmer indeed who does more than break even selling kale and peppers, Ferry Plaza has long had the reputation as a pricy market, someplace that can feel more like a check-off for a visiting foodie's bucket list (or a chance to Instagram that porchetta sandwich) than a place for locals to stock up on carrots or tomatoes. Coburn is quick to point out that the farmers, not CUESA, set their own prices. However, she also notes that right now, the prices at Jack London are definitely lower over all than those in San Francisco, and the market is rarely crowded, which might come as a surprise to those who only know the waterfront setting from the jam-packed Eat Real Festival. \u003c/p>\n\u003cfigure id=\"attachment_113002\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg\" alt=\"Plenty of room to shop and stroll at the market.\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-113002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cuesa_jlsfm_market_credit_Tory_Putnam-520x347.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">Plenty of room to shop and stroll at the market. \u003ccite>(Tory Putnam/CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I think people who haven't been here before might be pleasantly surprised at how beautiful Jack London Square is. There are views of SF, Alameda, the Port of Oakland. There are lots of family activities, there's lots of room and parking, you can be here, walk around without it feeling super-crowded,\" like some of the city's other markets, squeezed into city streets and parking lots. \"You can kayak nearby, rent a bike, go beer- or wine-tasting,\" said Coburn. \"This is our community, our workplace, our home. We want to bring CUESA into that, and reach out to local chefs and cooks to encourage them to shop here.\"\u003c/p>\n\u003cp>And who knows? Come next April, there might just be a herd of adorable four-footed friends ready for petting on this side of the Bay. Surely the \u003ca href=\"https://www.youtube.com/watch?v=9XxHxuM9ECU\">Berkeley Lab\u003c/a> could spare a few?\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.cuesa.org/markets/jack-london-square-farmers-market\" target=\"_blank\">\u003cstrong>Jack London Square Farmers Market\u003c/strong>\u003c/a>\u003cbr>\n472 Water St [\u003ca href=\"https://goo.gl/maps/wDqzjJWeoRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (415) 291-3276\u003cbr>\nHours: Sun 9am-2pm (year round)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/jacklondonsqfm/\" target=\"_blank\">Jack London Square Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacklondonsqfm/\" target=\"_blank\">JackLondonSqFM\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/jacklondonsqfm\" target=\"blank\">JackLondonSqFM\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"format": "standard",
"disqusTitle": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"title": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\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.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For A New Brewery, What Does It Take To Make It?",
"title": "For A New Brewery, What Does It Take To Make It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\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.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Dumplings in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "From Turkish manti to Chengdu dumplings, your guide to some of the East Bay's best dumplings. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The appeal of dumplings is so universal that almost every culture has a variation on them, from potstickers to perogies. They’re perfect as an appetizer, a side dish, and if you're truly ambitious you can make a meal of them. We’ve covered your best dumpling options \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/11/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco/\" target=\"_blank\">in San Francisco\u003c/a>--as well as some great \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/dim-sum/\" target=\"_blank\">Dim Sum options\u003c/a>-- but the East Bay is no slouch in the dumpling department, either. Here are some of our favorite spots for dumplings in Berkeley and Oakland. Each spot is great on its own, or you can combine them for a cross-cultural dumpling crawl. Did we miss your go-to? Let us know if the comments below.\u003c/p>\n\u003cfigure id=\"attachment_111464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111464\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8067.jpg\" alt=\"Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8067-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chengdu Style Dumplings from Berkeley's Chengdu Style Restaurant. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Chengdu Style Restaurant\u003c/strong>, named after the capital of China’s Sichuan province, is a Cal student’s dream, conveniently located steps from the campus and offering hearty portions at affordable prices. The restaurant, owned by Chengdu expats (and Cal alums) April, Bo and Jun Hu includes traditional Chinese-American fare along with spicy, peppercorn-studded dishes native to the region. It’s a homey place with scribbled-on menus (handwritten price updates, “steamed bums” corrected to buns), packed with Cal students watching movies on their phones as they slurp giant bowls of soup and girlfriends catching up in Chinese. The Chengdu Style Dumplings are hearty and juicy, flecked with green onions, but the best part is the red chili oil that characterizes the region’s dishes. Sweet, salty and spicy, it enlivens every bite.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/chengdu-style-restaurant-berkeley\" target=\"_blank\">\u003cstrong>Chengdu Style Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2600 Bancroft Way [\u003ca href=\"https://goo.gl/maps/mYy9ENViZYG2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 845-5807\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-10:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8073.jpg\" alt=\"Soup dumplings from Berkeley's Dumpling Express.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8073-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soup dumplings from Berkeley's Dumpling Express. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Chengdu Style Restaurant, Berkeley’s \u003cstrong>Dumpling Express\u003c/strong> boasts affordable prices: for under $7, you can get a meal of six dumplings. The tiny restaurant, owned by Terry Chan, offers a variety of dishes--from fried rice to ice cream--but the soup dumplings are one of their biggest draws. After placing your order, you'll wait patiently for a worker to steam them before receiving your handmade Xiao Long Bao. They’re plump and chewy, with a salty broth mixing in with succulent pork. Visit for the soup dumplings, or to stock up on sub-$10 bags of frozen dumplings--your future self will thank you.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/dumpling-express-berkeley\" target=\"_blank\">\u003cstrong>Dumpling Express\u003c/strong>\u003c/a>\u003cbr>\n2328 Bowditch St [\u003ca href=\"https://goo.gl/maps/CBxMe32KN3u\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 204-9283\u003cbr>\nHours: Mon-Sun, 11am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingExpressBerkeley/\" target=\"_blank\">Dumpling Express 鮮餃美食\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8079.jpg\" alt=\"Turkish manti from Berkeley's Turkish Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8079-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkish manti from Berkeley's Turkish Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When introducing your culture’s cuisine to a new audience, there are plenty of tricks for marketing the unknown to a suspicious crowd. You can change seasonings, making it more or less spicy. You can wrap it in a tortilla or bun and transform it into one of the Bay Area’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\">signature food mashups\u003c/a>. Or, like Berkeley’s \u003cstrong>Turkish Kitchen\u003c/strong>, from owner George Baylar and chefs Mehmet Vural and Ferzan Yolcu, you can change the names to make it more familiar to a Bay Area crowd. Thus, a kebab becomes a “Turkish burrito,” and manti, a style of dumplings that Turks have been eating since the Ottoman empire become “Turkish ravioli.” They’re tiny, and packed with a flavorful mix of ground beef, onions and spices. Covered with parsley and a warm yogurt sauce, they’re a well-seasoned, herby and filling comfort food, no matter where you’re from or what you call them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/turkish-kitchen-berkeley-2\" target=\"_blank\">\u003cstrong>Turkish Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1986 Shattuck Ave [\u003ca href=\"https://goo.gl/maps/ViMV37w9yHU2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-9997\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Turkish-Kitchen-120919721255790/\" target=\"_blank\">Turkish Kitchen\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111467\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8199.jpg\" alt=\"Shan Dong's homemade dumplings.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shan Dong's homemade dumplings. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What more is there to say about Oakland Chinatown’s \u003cstrong>Shan Dong\u003c/strong>? It’s a beloved institution that’s constantly packed with people eating the restaurant's signature handmade noodles and dumplings. The Mandarin menu, from owner Charles Hung, is wonderfully consistent, and seeing the process from the beginning--workers rolling out the dough as you walk in--to your plate makes it all the more satisfying. The Shan Dong special dumplings are plump golf balls, with a thick, doughy wrapper covering a flavorful mix of cabbage and well-seasoned pork. The tangy, vinegary dipping sauce adds a burst of salty richness and is the ideal accompaniment. As the server’s shirts will inform you, the restaurant, one of the few serving Northern Chinese food, is currently celebrating their 20th anniversary. They know what they’re doing.\u003c/p>\n\u003cp>\u003ca href=\"http://sd.222.to/\" target=\"_blank\">\u003cstrong>Shan Dong Restaurant\u003c/strong>\u003c/a>\u003cbr>\n328 10th St #101 [\u003ca href=\"https://goo.gl/maps/qw7fggqmm5B2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Closed Monday; Tue-Thu, 11am-3pm and 4-9:30pm; Fri-Sat, 11am-3pm and 4-10pm; Sun, 11am-3pm and 4pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Shan-Dong-Restaurant-115634428463090/\" target=\"_blank\">Shan Dong Restaurant\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_111468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111468\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8208.jpg\" alt=\"Buuz, a type of Mongolian dumpling, from Togi's in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8208-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buuz, a type of Mongolian dumpling, from Togi's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Togi's Mongolian Cuisine\u003c/strong> is a new resturaunt aiming to bring real Mongolian food--not the barbecue of chain restaurants--to Oakland. The cuisine is wheat and meat heavy, and accordingly, one of their traditional dishes is buuz, a type of steamed dumpling filled with mutton or beef typically eaten with your hands. At Togi’s, they take twenty minutes and emerge from the kitchen piping hot, each large dumpling sporting a perfectly crimped top, accompanied by a side of creamy potato salad. They’re rich and filled with well-seasoned beef, a winningly homey introduction to authentic Mongolian cuisine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/togis-mongolian-cuisine-oakland\" target=\"_blank\">\u003cstrong>Togi's Mongolian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n352 14th St [\u003ca href=\"https://goo.gl/maps/vLtgv6uBpn52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 922-1286\u003cbr>\nHours: Wed-Mon, 12-9pm, Closed Tue\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_111469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111469\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8215.jpg\" alt=\"Goon Mahn Du from Temescal's Casserole House.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8215-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goon Mahn Du from Temescal's Casserole House. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Temescal’s \u003cstrong>Casserole House\u003c/strong> specializes in junggol, the Korean Casserole dishes they’re named for, but they’re also an excellent place to sample other Korean favorites like barbecued meats, soups and appetizers like mandu, the country’s dumpling. (The dish also\u003cbr>\n\u003ca href=\"https://mealenscene.wordpress.com/2015/02/15/oldboy/\" target=\"_blank\">plays a key role\u003c/a> in the cult Korean film \u003cem>Oldboy\u003c/em>). At the Casserole House, they have Goon Mahn Du, featuring a wonderfully crispy shell filled with beef, pork, tofu and a fresh assortment of green veggies. It’s accompanied by their excellent, funky homemade kimchi, which--per their website--you can buy from Mrs. Lee by calling 510-601-6001.\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://casserolehouse.com/\" target=\"_blank\">\u003cstrong>Casserole House Korean Restaurant\u003c/strong>\u003c/a>\u003cbr>\n4301 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/ATskKuEALop\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: Mon-Sat, 11am-10pm; Sun, 1-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
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"description": "Where to get the best dosas, from a traditional masala dosa to a dosawaffle. ",
"title": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Dosas in San Francisco, Oakland, Berkeley and Albany",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here in the Bay Area, we appreciate our dosas. You can get them from a cart, from hole in the wall places crowded with families, and from an upscale restaurant beloved by locals \u003ca href=\"http://sf.eater.com/2010/11/9/6710947/dosa-on-fillmore-celebrity-rush\" target=\"_blank\">as well as celebrities \u003c/a>passing through town. It’s simple why the South Indian dish has become so popular. It’s alternately familiar-- “Just try it, it’s like a crepe/injera/pancake,” you might hear a desperate parent coax--while still foreign enough to be novel. After cooking, the batter, a fermented mix of rice and urud dal, becomes both crispy and chewy. It’s served plain and stuffed with a variety of fillings like vegetables and potatoes, making it satisfyingly hearty but lacking the carb overload of similar dishes. It typically comes with sauces and a side of sambar (a vegetable lentil soup). We’ve listed our five favorites in San Francisco, Oakland, Berkeley and Albany, but if we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Dosa\u003c/h2>\n\u003cfigure id=\"attachment_111081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111081\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7693.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7693-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect, the \u003ca href=\"http://www.tablehopper.com/starlet/bill-teds-excellent-indian-food-adventure/\" target=\"_blank\">Keanu-approved\u003c/a> \u003cstrong>Dosa\u003c/strong>--with locations on Fillmore and in the Mission--has an excellent array of dosas to choose from. You could have the lamb one. Or the spicy basil one. Truly, any of the dosas from chef Anjan Mitra would make an excellent meal. But for the peak Dosa experience, get the truffle dosa. It sounds like it might be terrible--when you can get truffle fries at McDonald’s or truffle almonds at Starbucks, is truffle still something to get excited about?--but ends up being an aggressively bold take on the traditional masala potato dosa. It’s huge, with shatteringly crispy edges contrasting with the chewy middle, and filled with mustard seed-flecked potatoes. The application of Italian truffle oil brings out the fermented funkiness of the dosa batter, and while you can definitely taste the truffle, it’s not overpowering. It’s rich, but not in the “doughnut hamburger” kind of way--instead it’s savory, creative and elegant.\u003c/p>\n\u003cfigure id=\"attachment_111080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111080\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7683.jpg\" alt=\"The truffle dosa from Dosa.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7683-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The truffle dosa from Dosa. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dosasf.com/\" target=\"_blank\">\u003cstrong>Dosa\u003c/strong>\u003c/a>\u003cbr>\n995 Valencia St [\u003ca href=\"https://goo.gl/maps/agtiNexXzjK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 642-3672\u003cbr>\nHours: Mon-Fri, 5:30pm-11:30pm; Sat, 11am-3pm and 5:30pm-11pm; Sun, 11am-3pm and 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dosasf/\" target=\"_blank\">DOSA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/dosasf\" target=\"_blank\">@DOSASF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dosasf/\" target=\"_blank\">@dosasf\u003c/a>\u003cbr>\nPrice range: $$-$$$ (Entrees $11-$24)\u003c/p>\n\u003ch2>Udupi Palace\u003c/h2>\n\u003cfigure id=\"attachment_111082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111082\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7696.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7696-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Udupi Palace\u003c/strong>, from Uday Shetty and chef Prince Baby, is a popular restaurant. It’s popular enough for two locations, in Berkeley and in San Francisco's Mission. It’s so popular that a random Thursday dinner at the San Francisco location required a shivering 20-minute wait outside the crowded restaurant. Once you’re finally in, you skirt groups of families and dates to pick something from the large menu, the bulk of which is made up of dosas and their thicker cousin Uthapam in flavors like spicy cauliflower and hot chili. Dosas are served on huge cafeteria style trays with built in sauce divots to hold the chutneys, which provide an ideal accompaniment to the comically large dosa, each half the size of a super burrito. A spinach and paneer dosa was a refreshing variation on that classic combination, with salty cheese mixing into a flavorful mess of spinach, mustard seeds and onions. It’s comforting, familiar and and rich enough to keep you warm as you trundle off into the 50-degree summer night.\u003c/p>\n\u003cfigure id=\"attachment_111079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dosa.jpg\" alt=\"A spinach paneer dosa at Udupi Palace.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dosa-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spinach paneer dosa at Udupi Palace. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.udupipalaceca.com/index.html\" target=\"_blank\">\u003cstrong>Udupi Palace\u003c/strong>\u003c/a>\u003cbr>\n1007 Valencia St [\u003ca href=\"https://goo.gl/maps/K6robg8q7Ez\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 970-8000\u003cbr>\nHours: Sun-Thu, 11:30am-10pm; Fri-Sat, 11:30am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Udupi-Palace-333277190040780/\" target=\"_blank\">Udupi Palace\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cfigure id=\"attachment_111083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111083\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7769.jpg\" alt='A fried chicken \"dosawaffle.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7769-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fried chicken \"dosawaffle.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fusion-y dishes at the colorful, bustling \u003cstrong>Juhu Beach Club\u003c/strong> are the result of chef Preeti Mistry’s creative brain, a mix of traditional Indian benchmarks spiked with French, Bay Area and traditional-Americana touches. One of the dishes that best encapsulates Mistry’s approach is the fried chicken dosawaffle. There are a few dosawaffles on the menu, an inspired mashup of a traditional dosa and Belgian waffle (as they note, it’s a “gluten free diner’s delight”): one served with the traditional potatoes and sambar, and one slathered with Nutella and cardamom whipped cream. But the chicken and waffle version is the most ambitious. The light, crispy sourdough-ish waffle is topped with two gigantic pieces of fried chicken, spicy and tangy from a batter of yogurt, chickpea flour and spices like turmeric and curry powder. Each element, from the fiery maple syrup to the smear of black pepper butter, is well-thought-out, and increases the dish’s salty, sweet and spicy contrast.\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.juhubeachclub.com/\" target=\"_blank\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n5179 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/cg8te6WPR9y\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Mon, closed; Tue-Thu, 5:30-9:30pm; Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 11am-2pm and 5:30-9:30pm; Sun, 11am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub/?fref=ts\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch3>Vik's Chaat & Market\n\u003cfigure id=\"attachment_111084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111084\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7820.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7820-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003cp>\u003cstrong>Vik's Chaat\u003c/strong>, the cheery West Berkeley cafeteria-style Indian restaurant and grocery store from the Chopra family, is extremely beloved. It’s the kind of place that’s constantly crowded despite its unassuming warehouse location, with stern signs in nearby parking lots informing you that there is “No Vik’s Parking” (and there already is a dedicated lot for customers). Their menu is a large, welcoming collection of chaat classics, including dosas filled with potatoes, mung beans or vegetables. A masala dosa was perfectly crispy, without the midpoint gumminess that can afflict a lesser dosa, and filled with a bright yellow mash of potatoes and colorful vegetables like carrots and peas. It’s pleasantly, mildly spicy, accompanied by a collection of flavorful sauces and a side of hearty sambar.\u003c/p>\n\u003cfigure id=\"attachment_111085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111085\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7825.jpg\" alt=\"A masala dosa at Vik's Chaat.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7825-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A masala dosa at Vik's Chaat. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\" target=\"_blank\">\u003cstrong>Vik's Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\" target=\"_blank\">Vik's Chaat\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Hamro Aangan\u003c/h2>\n\u003cfigure id=\"attachment_111086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111086\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7848.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7848-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Albany’s \u003cstrong>Hamro Aangan Indo-Nepalese\u003c/strong> is a pretty space, with exposed brick and a huge oil painting of Nepal. The restaurant, from chef and owner Bishnu Bhandari (a former manager at Vik’s Chaat) is a mix of Indian and Nepalese dishes, and they offer two types of dosas as well as Uttappam. A crispy paneer dosa was thankfully restrained, mixing a moderate amount of cheese in with large chunks of well-seasoned vegetables. You’re asked how spicy you want your dosa, but the sauces--a creamy coconut chutney and a scorching chili paste--allow you to ultimately control the spice level, with just a dab of the chili sauce enlivening the dish. A wonderfully earthy sambar was a worthy accompaniment.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_111087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111087\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_7851.jpg\" alt=\"The paneer dosa at Hamro Aangan.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_7851-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The paneer dosa at Hamro Aangan. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hamroaangan.com/\" target=\"_blank\">\u003cstrong>Hamro Aangan\u003c/strong>\u003c/a>\u003cbr>\n856 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2PRrvU4ZWd82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 524-2220\u003cbr>\nHours: Thu-Tue, 11:30am-9pm; Wed, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hamro-Aangan-Indo-Nepalese-Cuisine/105679852813875\" target=\"_blank\">Hamro Aangan - Indo-Nepalese Cuisine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/incuisine\" target=\"_blank\">@INcuisine\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
"title": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_111108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8118-new.jpg\" alt=\"Annapurna’s cavernous dining room.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna’s cavernous dining room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the space that once housed Breads of India, Annapurna has risen as a solid choice for lunch or dinner in a neighborhood better known for cutting-edge food than classic choices. Annapurna’s nearest neighbors include Delage, a Japanese omakase place, Cosecha, new-age Mexican, and B-Dama, Cali-Japan fusion. So, it’s somewhat refreshing to find a straight-up Nepalese and Indian menu, especially when it comes with exceedingly welcoming, gracious service, to boot. \u003c/p>\n\u003cp>We visited the nearly two-month-old restaurant for dinner on the early side, with our two kids, seven and two, in tow. The first thing we noticed is how the cavernous space was quite sensitive to squeals and cries. The room has an incredibly high ceiling, complete with a balcony and rather Gothic chandeliers, prompting me to ask our server what had been in the space before Breads of India. She didn’t know, but it’s very elaborate—kitschy, even—and evokes a German beer hall. Nonetheless, she was lovely about the unsolicited noise, as well as the mess that always ensues when you take a toddler out to dinner.\u003c/p>\n\u003cp>We ordered simply, beginning with hand-formed vegetarian momos, fat Nepalese dumplings stuffed with cabbage, spinach, mushrooms, cheese, onion, and cilantro, served with a tomato chutney that was a nice balance of savory and sweet. Before they arrived, our server brought out little bowls of yellow lentil soup to start us off.\u003c/p>\n\u003cfigure id=\"attachment_111105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8104-new.jpg\" alt=\"Vegetarian momos at Annapurna,\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian momos at Annapurna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8092-new.jpg\" alt=\"Enjoying Annapurna’s lentil soup\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying Annapurna’s lentil soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aloo matar came next, stewed green peas and potatoes in a sauce that was pleasantly spicy, even though we’d ordered it mild, thinking of the kids’ preferences. It was what most people might consider medium-spicy, and that ended up pleasing everyone, especially with hot-out-of-the-tandoor naan, cut into triangles, which the baby kept referring to as “pizza.”\u003c/p>\n\u003cfigure id=\"attachment_111107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8116-new.jpg\" alt=\"Aloo matar, a sweetly spicy combination of peas and potatoes.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aloo matar, a sweetly spicy combination of peas and potatoes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our main course, we chose one of the best tandoori chicken dishes I’ve had in Oakland, big chunks of chicken rubbed in tikka spices and marinated in yogurt, served sizzling on an iron platter covered in shredded cabbage, onion, and green peppers. The garnish was rendered invitingly smoky by the tandoor, and really made the dish. We took the chicken off the plate immediately to cool so that it didn’t get overcooked. \u003c/p>\n\u003cfigure id=\"attachment_111106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8112-new.jpg\" alt=\"Tandoori chicken tikka.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tandoori chicken tikka. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drink menu could be improved. The consolation for the run-of-the-mill wine and beer list is the full bar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I highly recommend this place for a quick, inexpensive, friendly meal in a rapidly gentrifying neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_111109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8120-new.jpg\" alt=\"Annapurna exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.annapurnaoakland.com/\" target=\"_blank\">\u003cstrong>Annapurna Restaurant\u003c/strong>\u003c/a>\u003cbr>\n948 Clay St. [\u003ca href=\"https://goo.gl/9JJ8XQ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\n Ph: (510) 250-9696\u003cbr>\n Hours: Daily, 11am-9:30pm\u003cbr>\n Price Range: $$ (Entrees $10-$19)\u003c/p>\n\n",
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"excerpt": "Annapurna is a worthy traditional restaurant in the heart of one Oakland’s trendiest neighborhoods.\r\n",
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"description": "Annapurna is a worthy traditional restaurant in the heart of one Oakland’s trendiest neighborhoods.\r\n",
"title": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8118-new.jpg\" alt=\"Annapurna’s cavernous dining room.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna’s cavernous dining room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the space that once housed Breads of India, Annapurna has risen as a solid choice for lunch or dinner in a neighborhood better known for cutting-edge food than classic choices. Annapurna’s nearest neighbors include Delage, a Japanese omakase place, Cosecha, new-age Mexican, and B-Dama, Cali-Japan fusion. So, it’s somewhat refreshing to find a straight-up Nepalese and Indian menu, especially when it comes with exceedingly welcoming, gracious service, to boot. \u003c/p>\n\u003cp>We visited the nearly two-month-old restaurant for dinner on the early side, with our two kids, seven and two, in tow. The first thing we noticed is how the cavernous space was quite sensitive to squeals and cries. The room has an incredibly high ceiling, complete with a balcony and rather Gothic chandeliers, prompting me to ask our server what had been in the space before Breads of India. She didn’t know, but it’s very elaborate—kitschy, even—and evokes a German beer hall. Nonetheless, she was lovely about the unsolicited noise, as well as the mess that always ensues when you take a toddler out to dinner.\u003c/p>\n\u003cp>We ordered simply, beginning with hand-formed vegetarian momos, fat Nepalese dumplings stuffed with cabbage, spinach, mushrooms, cheese, onion, and cilantro, served with a tomato chutney that was a nice balance of savory and sweet. Before they arrived, our server brought out little bowls of yellow lentil soup to start us off.\u003c/p>\n\u003cfigure id=\"attachment_111105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8104-new.jpg\" alt=\"Vegetarian momos at Annapurna,\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian momos at Annapurna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8092-new.jpg\" alt=\"Enjoying Annapurna’s lentil soup\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying Annapurna’s lentil soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aloo matar came next, stewed green peas and potatoes in a sauce that was pleasantly spicy, even though we’d ordered it mild, thinking of the kids’ preferences. It was what most people might consider medium-spicy, and that ended up pleasing everyone, especially with hot-out-of-the-tandoor naan, cut into triangles, which the baby kept referring to as “pizza.”\u003c/p>\n\u003cfigure id=\"attachment_111107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8116-new.jpg\" alt=\"Aloo matar, a sweetly spicy combination of peas and potatoes.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aloo matar, a sweetly spicy combination of peas and potatoes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our main course, we chose one of the best tandoori chicken dishes I’ve had in Oakland, big chunks of chicken rubbed in tikka spices and marinated in yogurt, served sizzling on an iron platter covered in shredded cabbage, onion, and green peppers. The garnish was rendered invitingly smoky by the tandoor, and really made the dish. We took the chicken off the plate immediately to cool so that it didn’t get overcooked. \u003c/p>\n\u003cfigure id=\"attachment_111106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8112-new.jpg\" alt=\"Tandoori chicken tikka.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tandoori chicken tikka. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drink menu could be improved. The consolation for the run-of-the-mill wine and beer list is the full bar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I highly recommend this place for a quick, inexpensive, friendly meal in a rapidly gentrifying neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_111109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8120-new.jpg\" alt=\"Annapurna exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.annapurnaoakland.com/\" target=\"_blank\">\u003cstrong>Annapurna Restaurant\u003c/strong>\u003c/a>\u003cbr>\n948 Clay St. [\u003ca href=\"https://goo.gl/9JJ8XQ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\n Ph: (510) 250-9696\u003cbr>\n Hours: Daily, 11am-9:30pm\u003cbr>\n Price Range: $$ (Entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley",
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"content": "\u003cp>Breakfast burritos are a uniquely American invention, a bastardization of an iconic Mexican dish (actually \u003ca href=\"https://en.wikipedia.org/wiki/Burrito#History\" target=\"_blank\">invented in California\u003c/a>) which takes the contents of your typical breakfast plate — eggs, carbs and protein — and neatly packages them into a tube. It’s convenient enough for on-the-go eating yet decadent enough to get you through a hungover Sunday morning.\u003cbr>\n[aside postID=\"bayareabites_123808,bayareabites_114118\"]\u003cbr>\nThe Bay Area has variations of every type of breakfast burrito, from the usual scrambled egg and home fries combination to ones closer to actual burritos. There are even \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">multiple spots\u003c/a> for \u003ca href=\"https://www.yelp.com/biz/sun-rise-restaurant-san-francisco-2\">vegan breakfast burritos\u003c/a>. In the East Bay, there are plenty of options for breakfast burritos, ranging from traditional to a French-inspired. Did we miss your favorite? Let us know in the comments!\u003c/p>\n\u003ch2>Otaez Mexican Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6895.jpg\" alt=\"Chorizo and potato breakfast burrito at Oakland's Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chorizo and potato breakfast burrito at Oakland's Otaez. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at \u003cstrong>Otaez\u003c/strong> — with locations in Oakland’s Fruitvale district and Alameda--offers two breakfast burrito options. They offer a breakfast burrito, stuffed with the traditional scrambled eggs, cheese and potatoes, with the option to add sausage, bacon, ham or spinach. Then there’s the Burrito de Desayuno. The difference in names indicates whether you want a typical American-style breakfast burrito, or one that more resembles an actual burrito. \u003c/p>\n\u003cp>Ordering the Burrito de Desayuno gets you a burrito filled with rice and beans, and allows you a more interesting range of filling options: chorizo and potatoes, \u003ca href=\"https://en.wikipedia.org/wiki/Machaca\" target=\"_blank\">machaca\u003c/a>, or huevos con nopales (eggs with cactus). (It should also be noted that both burritos are under $6, a great bargain). The chorizo and potato burrito was massive, packed with salty chunks of spicy chorizo, tender potatoes and bits of fried egg. Flavorful beans and rice added bulk, ensuring that you’ll stay contentedly full until lunch--or even dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\">\u003cstrong>Otaez Mexican Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd [\u003ca href=\"https://goo.gl/maps/kmyhQSyfo8G2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 536-0909\u003cbr>\nHours: Mon-Sun, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice range: $ (Burritos $10 and under)\u003c/p>\n\u003ch2>Tribu Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6796.jpg\" alt=\"Pork breakfast burrito at Tribu Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork breakfast burrito at Tribu Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"news_11671927,bayareabites_117279\" align=\"left\"]\u003cbr>\n\u003cstrong>Tribu\u003c/strong>, located where Emeryville, Oakland and Berkeley all intersect, is one of those stalwart cafes that serves a dizzying amount of functions. There are green smoothies. There are board games and wraps. There is beer and tequila. While I was there, the crowd ranged from office workers to friends catching up on gossip (Overheard: “Is the father still in the picture?”) to my college landlord (drinking orange juice, looking spry). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their breakfast burrito comes wrapped in a spinach tortilla, and is carefully assembled to highlight individual ingredients. While some breakfast burritos are homogenous masses of meatcarbscheese, this one featured defined chunks of red potatoes, eggs and well-seasoned pork. Homemade mild salsa added welcome heat and contrast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tribu-cafe-oakland\" target=\"_blank\">\u003cstrong>Tribu Cafe\u003c/strong>\u003c/a>\u003cbr>\n6501 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/nDNQMHTXyDD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 653-6501\u003cbr>\nHours: Mon-Fri, 7am-8pm; Sat-Sun, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TRIBU-CAFE-209844085089/\" target=\"_blank\">TRIBU CAFE\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Original Pollo\u003c/h2>\n\u003cfigure id=\"attachment_110216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6837.jpg\" alt=\"Bacon breakfast burrito at Original Pollo in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon breakfast burrito at Original Pollo in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What were you doing on November 15, 2007? If you happened to be in Berkeley, you were unknowingly celebrating \u003cstrong>Original Pollo\u003c/strong>’s Restaurant Day, so decreed by then-and-current Mayor Bates in honor of the restaurant's 20-plus years of serving Downtown Berkeley humble, chicken-centric fare with a smile. The decor is pleasantly cluttered (There’s one of those inspiring kitten posters on the wall), the service gently paternal. \u003c/p>\n\u003cp>And the breakfast burrito? Large, crispy and no-frills, a spicy mix of blackened onions, scrambled eggs, hash brown-style potatoes and a ton of crispy bacon. Pico de gallo added added freshness, and homemade salsa provided more heat. A good way to start your day, whether you’re a Cal student stumbling down from the dorms, or merely grabbing food before getting on Bart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/original-pollo-berkeley-10\" target=\"_blank\">\u003cstrong>Original Pollo\u003c/strong>\u003c/a>\u003cbr>\n100 Berkeley Way [\u003ca href=\"https://goo.gl/maps/L7mifUifQX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 486-8027\u003cbr>\nHours: Mon-Fri, 9:30am-8pm; Sat, 5-8pm; Sun, 9:30am-4pm\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Grégoire Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6830.jpg\" alt=\"Gregoire's French breakfast burrito.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gregoire's French breakfast burrito. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The presence of a breakfast burrito on the Berkeley \u003cstrong>Gregoire\u003c/strong> menu is a testament to both globalization and the dish’s malleability. A French-ish riff on a breakfast burrito? Pourquoi pas! While there are standard touches--large slices of avocado, melted cheddar, pico de gallo — It diverts from tradition in several ways. It comes on grilled lavash instead of a tortilla. Instead of scrambled eggs, the eggs are gently fried and runny. There are no potatoes in the burrito. Instead, there’s a side dish of roasted fingerlings, which come with a delicate shallot cream. It’s drippy and delicious, but frustrating to eat: there’s not a lot of structural integrity, forcing you to eat as fast as you can before it falls apart. But the ignominy of eating it is worth it: for one, it’s delicious. And how often do you get to eat Mexican/French/American fusion?\u003c/p>\n\u003cp>\u003ca href=\"https://www.gregoirerestaurant.com/\">\u003cstrong>Grégoire Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2109 Cedar St [\u003ca href=\"https://goo.gl/maps/VcfUfuJcRUE2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 883-1893\u003cbr>\nHours: Mon-Sun, 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Gregoirerestaurant\" target=\"_blank\">Gregoire Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GregoireBerk\" target=\"_blank\">@GregoireBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/gregoirerestaurant/\" target=\"_blank\">@gregoirerestaurant\u003c/a>\u003cbr>\nPrice range: $ (Burrito $11 and under)\u003c/p>\n\u003ch2>Kelly's Deli\u003c/h2>\n\u003cfigure id=\"attachment_110213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6779.jpg\" alt=\"A suprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A surprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_96981,news_11678823\"]\u003cbr>\nIn case you doubted that great breakfast burritos can be found everywhere in the East Bay, look no further than the improbably delicious burrito at Emeryville’s Home Depot. Yes, Home Depot, that gigantic orange testament to do it yourself-ness. No, not actually in the store. Outside of the entrance you’ll find \u003cstrong>Kelly’s Deli\u003c/strong>, a tiny food stand producing a Mexican-ish menu of breakfast and lunch items like breakfast tacos and Philly Cheese Steaks. \u003c/p>\n\u003cp>This is fatty, decadent food meant to sustain people for a long day of physical labor, to be scarfed down at the handful of outdoor picnic tables before grouting or gardening. A ham breakfast burrito was considerably better than it had to be, with huge chunks of seared ham, rivers of sour cream and piles of seasoned potato. It’s all covered with a massive amount of cheese, producing a decadent mess of a burrito that’s pleasantly spicy (a nearby squeeze bottle of \u003ca href=\"https://en.wikipedia.org/wiki/Tapat%C3%ADo_hot_sauce\" target=\"_blank\">Tapatio\u003c/a> adds more heat if desired). \u003c/p>\n\u003cp>Since it comes pre-wrapped, it’s an ideal grab and go meal, whether you’re installing new floors or merely trying to make your coworkers jealous.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kellys-deli-emeryville\" target=\"_blank\">\u003cstrong>Kelly's Deli\u003c/strong>\u003c/a>\u003cbr>\n3838 Hollis St [\u003ca href=\"https://goo.gl/maps/i6QRLfZSZg22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nHours: No signs posted, person working told me their hours \u003ca href=\"http://www.homedepot.com/l/Emeryville/CA/Emeryville/94608/627\" target=\"_blank\">parallel Home Depot's\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe Bay Area has variations of every type of breakfast burrito, from the usual scrambled egg and home fries combination to ones closer to actual burritos. There are even \u003ca href=\"http://berkeley.saturncafe.com/\" target=\"_blank\">multiple spots\u003c/a> for \u003ca href=\"https://www.yelp.com/biz/sun-rise-restaurant-san-francisco-2\">vegan breakfast burritos\u003c/a>. In the East Bay, there are plenty of options for breakfast burritos, ranging from traditional to a French-inspired. Did we miss your favorite? Let us know in the comments!\u003c/p>\n\u003ch2>Otaez Mexican Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110217\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110217\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6895.jpg\" alt=\"Chorizo and potato breakfast burrito at Oakland's Otaez.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6895-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chorizo and potato breakfast burrito at Oakland's Otaez. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu at \u003cstrong>Otaez\u003c/strong> — with locations in Oakland’s Fruitvale district and Alameda--offers two breakfast burrito options. They offer a breakfast burrito, stuffed with the traditional scrambled eggs, cheese and potatoes, with the option to add sausage, bacon, ham or spinach. Then there’s the Burrito de Desayuno. The difference in names indicates whether you want a typical American-style breakfast burrito, or one that more resembles an actual burrito. \u003c/p>\n\u003cp>Ordering the Burrito de Desayuno gets you a burrito filled with rice and beans, and allows you a more interesting range of filling options: chorizo and potatoes, \u003ca href=\"https://en.wikipedia.org/wiki/Machaca\" target=\"_blank\">machaca\u003c/a>, or huevos con nopales (eggs with cactus). (It should also be noted that both burritos are under $6, a great bargain). The chorizo and potato burrito was massive, packed with salty chunks of spicy chorizo, tender potatoes and bits of fried egg. Flavorful beans and rice added bulk, ensuring that you’ll stay contentedly full until lunch--or even dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://otaezrestaurant.com/\">\u003cstrong>Otaez Mexican Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3872 International Blvd [\u003ca href=\"https://goo.gl/maps/kmyhQSyfo8G2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 536-0909\u003cbr>\nHours: Mon-Sun, 7am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Otaez-Mexican-Restaurant-146076322079008/?rf=150913051646387\" target=\"_blank\">Otaez Mexican Restaurant\u003c/a>\u003cbr>\nPrice range: $ (Burritos $10 and under)\u003c/p>\n\u003ch2>Tribu Cafe\u003c/h2>\n\u003cfigure id=\"attachment_110214\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110214\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6796.jpg\" alt=\"Pork breakfast burrito at Tribu Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6796-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork breakfast burrito at Tribu Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cstrong>Tribu\u003c/strong>, located where Emeryville, Oakland and Berkeley all intersect, is one of those stalwart cafes that serves a dizzying amount of functions. There are green smoothies. There are board games and wraps. There is beer and tequila. While I was there, the crowd ranged from office workers to friends catching up on gossip (Overheard: “Is the father still in the picture?”) to my college landlord (drinking orange juice, looking spry). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their breakfast burrito comes wrapped in a spinach tortilla, and is carefully assembled to highlight individual ingredients. While some breakfast burritos are homogenous masses of meatcarbscheese, this one featured defined chunks of red potatoes, eggs and well-seasoned pork. Homemade mild salsa added welcome heat and contrast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tribu-cafe-oakland\" target=\"_blank\">\u003cstrong>Tribu Cafe\u003c/strong>\u003c/a>\u003cbr>\n6501 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/nDNQMHTXyDD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 653-6501\u003cbr>\nHours: Mon-Fri, 7am-8pm; Sat-Sun, 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TRIBU-CAFE-209844085089/\" target=\"_blank\">TRIBU CAFE\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Original Pollo\u003c/h2>\n\u003cfigure id=\"attachment_110216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110216\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6837.jpg\" alt=\"Bacon breakfast burrito at Original Pollo in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6837-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon breakfast burrito at Original Pollo in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What were you doing on November 15, 2007? If you happened to be in Berkeley, you were unknowingly celebrating \u003cstrong>Original Pollo\u003c/strong>’s Restaurant Day, so decreed by then-and-current Mayor Bates in honor of the restaurant's 20-plus years of serving Downtown Berkeley humble, chicken-centric fare with a smile. The decor is pleasantly cluttered (There’s one of those inspiring kitten posters on the wall), the service gently paternal. \u003c/p>\n\u003cp>And the breakfast burrito? Large, crispy and no-frills, a spicy mix of blackened onions, scrambled eggs, hash brown-style potatoes and a ton of crispy bacon. Pico de gallo added added freshness, and homemade salsa provided more heat. A good way to start your day, whether you’re a Cal student stumbling down from the dorms, or merely grabbing food before getting on Bart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/original-pollo-berkeley-10\" target=\"_blank\">\u003cstrong>Original Pollo\u003c/strong>\u003c/a>\u003cbr>\n100 Berkeley Way [\u003ca href=\"https://goo.gl/maps/L7mifUifQX82\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 486-8027\u003cbr>\nHours: Mon-Fri, 9:30am-8pm; Sat, 5-8pm; Sun, 9:30am-4pm\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\u003ch2>Grégoire Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_110215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6830.jpg\" alt=\"Gregoire's French breakfast burrito.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6830-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gregoire's French breakfast burrito. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The presence of a breakfast burrito on the Berkeley \u003cstrong>Gregoire\u003c/strong> menu is a testament to both globalization and the dish’s malleability. A French-ish riff on a breakfast burrito? Pourquoi pas! While there are standard touches--large slices of avocado, melted cheddar, pico de gallo — It diverts from tradition in several ways. It comes on grilled lavash instead of a tortilla. Instead of scrambled eggs, the eggs are gently fried and runny. There are no potatoes in the burrito. Instead, there’s a side dish of roasted fingerlings, which come with a delicate shallot cream. It’s drippy and delicious, but frustrating to eat: there’s not a lot of structural integrity, forcing you to eat as fast as you can before it falls apart. But the ignominy of eating it is worth it: for one, it’s delicious. And how often do you get to eat Mexican/French/American fusion?\u003c/p>\n\u003cp>\u003ca href=\"https://www.gregoirerestaurant.com/\">\u003cstrong>Grégoire Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2109 Cedar St [\u003ca href=\"https://goo.gl/maps/VcfUfuJcRUE2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 883-1893\u003cbr>\nHours: Mon-Sun, 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Gregoirerestaurant\" target=\"_blank\">Gregoire Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GregoireBerk\" target=\"_blank\">@GregoireBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/gregoirerestaurant/\" target=\"_blank\">@gregoirerestaurant\u003c/a>\u003cbr>\nPrice range: $ (Burrito $11 and under)\u003c/p>\n\u003ch2>Kelly's Deli\u003c/h2>\n\u003cfigure id=\"attachment_110213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_6779.jpg\" alt=\"A suprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_6779-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A surprisingly delicious ham breakfast burrito from Kelly's Deli in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn case you doubted that great breakfast burritos can be found everywhere in the East Bay, look no further than the improbably delicious burrito at Emeryville’s Home Depot. Yes, Home Depot, that gigantic orange testament to do it yourself-ness. No, not actually in the store. Outside of the entrance you’ll find \u003cstrong>Kelly’s Deli\u003c/strong>, a tiny food stand producing a Mexican-ish menu of breakfast and lunch items like breakfast tacos and Philly Cheese Steaks. \u003c/p>\n\u003cp>This is fatty, decadent food meant to sustain people for a long day of physical labor, to be scarfed down at the handful of outdoor picnic tables before grouting or gardening. A ham breakfast burrito was considerably better than it had to be, with huge chunks of seared ham, rivers of sour cream and piles of seasoned potato. It’s all covered with a massive amount of cheese, producing a decadent mess of a burrito that’s pleasantly spicy (a nearby squeeze bottle of \u003ca href=\"https://en.wikipedia.org/wiki/Tapat%C3%ADo_hot_sauce\" target=\"_blank\">Tapatio\u003c/a> adds more heat if desired). \u003c/p>\n\u003cp>Since it comes pre-wrapped, it’s an ideal grab and go meal, whether you’re installing new floors or merely trying to make your coworkers jealous.\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/kellys-deli-emeryville\" target=\"_blank\">\u003cstrong>Kelly's Deli\u003c/strong>\u003c/a>\u003cbr>\n3838 Hollis St [\u003ca href=\"https://goo.gl/maps/i6QRLfZSZg22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nHours: No signs posted, person working told me their hours \u003ca href=\"http://www.homedepot.com/l/Emeryville/CA/Emeryville/94608/627\" target=\"_blank\">parallel Home Depot's\u003c/a>\u003cbr>\nPrice range: $ (Burrito $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Delage Brings Affordable Omakase Dining to Old Oakland",
"title": "Delage Brings Affordable Omakase Dining to Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For all its many culinary appeals, including several great sushi spots, Oakland hasn’t had a standout Japanese restaurant that combines raw and cooked food in an omakase, or chef’s choice, format. Delage, which officially opened on June 7, brings this concept to \u003ca href=\"http://swansmarket.tumblr.com/\" target=\"_blank\">Swan’s Market\u003c/a> in Old Oakland.\u003c/p>\n\u003cfigure id=\"attachment_110451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5336-new.jpg\" alt=\"The nightly menu on display outside Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly menu on display outside Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chikara Ono, of \u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">B-Dama\u003c/a> next door, has teamed up with Masa Sasaki, the sushi chef who earned a Michelin star at \u003ca href=\"http://www.maruyasf.com/\" target=\"_blank\">Maruya\u003c/a> in San Francisco, to offer a prix fixe menu for $65. With only about 20 seats, eight of them at the sushi bar, the restaurant is sure to be a tough reservation to score. \u003c/p>\n\u003cfigure id=\"attachment_110454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5347-new.jpg\" alt=\"Chef Masa Sasaki behind the sushi bar at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Masa Sasaki behind the sushi bar at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5339-new.jpg\" alt=\"The cozy dining room at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our evening began with a beautiful salad of Maglia Rosa tomatoes with perfectly ripe, halved Bing cherries and baby arugula and an earthy-tart ume-shiso pesto, which set the stage for the elegant courses to follow.\u003c/p>\n\u003cfigure id=\"attachment_110453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5344-new.jpg\" alt=\"Tomato and cherry salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato and cherry salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the server arrives with a flat, square sheet of Himalayan salt on a wooden platter, and on that block rest two glistening pieces of raw salmon, each with a little cilantro flower, just picked from the plant on the sushi bar, placed on top. It’s partner on the plate is medium-rare Miyazaki beef, Wagyu from Miyachiku co-op.\u003c/p>\n\u003cfigure id=\"attachment_110455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5351-new.jpg\" alt=\"Surf and turf: raw salmon and seared Wagyu beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Surf and turf: raw salmon and seared Wagyu beef. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the first of two rounds of sushi arrives, we realize we’re going to need to pace ourselves. Four pieces of nigiri, each cut to be one bite, are presented next: Bluefin tuna, Japanese yellowtail, sea bream and butterfish, offered without adornment. Sasaki has placed the recommended amount of soy sauce directly on the fish before sending it out. \u003c/p>\n\u003cfigure id=\"attachment_110456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5353-new.jpg\" alt=\"Four pieces of nigiri, the first of two rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110456\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four pieces of nigiri, the first of two rounds. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottle of nama sake we ordered, Tedorigawa Kinka, is a bargain at $60 and pairs beautifully with the light, but rich, food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The fourth course was a delightful soup, surprising in its depth of intensity, and certainly one of our favorite dishes of the night. Furofuki daikon, minced chicken, enoki mushrooms and carrots with ankake sauce (a starchy soy-based concoction) are floating compositions in the rich broth, conjuring the best of Japanese comfort food.\u003c/p>\n\u003cfigure id=\"attachment_110457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5355-new.jpg\" alt=\"Vegetable and minced-chicken soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable and minced-chicken soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The strangest dish of the night, and a big success, was the smoked baby corn with togarishi aioli, fried quail egg, cotija cheese, and somewhat of a ponytail of sweet baby corn silk, which, as the server kindly instructed us, is edible. I was surprised at its crunchiness and simultaneous satiny texture that agreed with the dish both in terms of flavor and mouthfeel.\u003c/p>\n\u003cfigure id=\"attachment_110458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5356-new.jpg\" alt=\"Baby corn salad with corn silk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby corn salad with corn silk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatiest dish of the evening was seared Liberty duck, with the perfect amount of fat rounding the edges, served with maitake mushrooms, moromi miso and a sweetly tart plum compote. \u003c/p>\n\u003cfigure id=\"attachment_110459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5357-new.jpg\" alt=\"Seared duck with mushrooms and plum compote.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared duck with mushrooms and plum compote. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second round of sushi included tovio, a lightly seared version of sea bream, and a bowl of creamy cubes of ankimo (monkfish liver).\u003c/p>\n\u003cp>Though dessert was not an instinct at this point, the homemade strawberry ice cream was irresistible.\u003c/p>\n\u003cfigure id=\"attachment_110460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5360-new.jpg\" alt=\"Homemade strawberry ice cream for dessert.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade strawberry ice cream for dessert.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delageoakland.com/\" target=\"_blank\">Delage\u003c/a>\u003cbr>\n536 9th St. [\u003ca href=\"https://goo.gl/dnOnzV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 823-2050\u003cbr>\nHours: Tue-Sat 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/delageca/?rf=1717157848556658\" target=\"_blank\">Delage\u003c/a>\u003cbr>\nPrice Range: $$$ (Omakase menu only, $65)\u003c/p>\n\n",
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"excerpt": "Michelin-starred chef is behind the sushi bar at the new Swan’s Market restaurant.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For all its many culinary appeals, including several great sushi spots, Oakland hasn’t had a standout Japanese restaurant that combines raw and cooked food in an omakase, or chef’s choice, format. Delage, which officially opened on June 7, brings this concept to \u003ca href=\"http://swansmarket.tumblr.com/\" target=\"_blank\">Swan’s Market\u003c/a> in Old Oakland.\u003c/p>\n\u003cfigure id=\"attachment_110451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5336-new.jpg\" alt=\"The nightly menu on display outside Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5336-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The nightly menu on display outside Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chikara Ono, of \u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">B-Dama\u003c/a> next door, has teamed up with Masa Sasaki, the sushi chef who earned a Michelin star at \u003ca href=\"http://www.maruyasf.com/\" target=\"_blank\">Maruya\u003c/a> in San Francisco, to offer a prix fixe menu for $65. With only about 20 seats, eight of them at the sushi bar, the restaurant is sure to be a tough reservation to score. \u003c/p>\n\u003cfigure id=\"attachment_110454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5347-new.jpg\" alt=\"Chef Masa Sasaki behind the sushi bar at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5347-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Masa Sasaki behind the sushi bar at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5339-new.jpg\" alt=\"The cozy dining room at Delage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5339-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Delage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our evening began with a beautiful salad of Maglia Rosa tomatoes with perfectly ripe, halved Bing cherries and baby arugula and an earthy-tart ume-shiso pesto, which set the stage for the elegant courses to follow.\u003c/p>\n\u003cfigure id=\"attachment_110453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5344-new.jpg\" alt=\"Tomato and cherry salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5344-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato and cherry salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, the server arrives with a flat, square sheet of Himalayan salt on a wooden platter, and on that block rest two glistening pieces of raw salmon, each with a little cilantro flower, just picked from the plant on the sushi bar, placed on top. It’s partner on the plate is medium-rare Miyazaki beef, Wagyu from Miyachiku co-op.\u003c/p>\n\u003cfigure id=\"attachment_110455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5351-new.jpg\" alt=\"Surf and turf: raw salmon and seared Wagyu beef.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5351-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Surf and turf: raw salmon and seared Wagyu beef. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the first of two rounds of sushi arrives, we realize we’re going to need to pace ourselves. Four pieces of nigiri, each cut to be one bite, are presented next: Bluefin tuna, Japanese yellowtail, sea bream and butterfish, offered without adornment. Sasaki has placed the recommended amount of soy sauce directly on the fish before sending it out. \u003c/p>\n\u003cfigure id=\"attachment_110456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5353-new.jpg\" alt=\"Four pieces of nigiri, the first of two rounds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110456\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5353-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four pieces of nigiri, the first of two rounds. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The bottle of nama sake we ordered, Tedorigawa Kinka, is a bargain at $60 and pairs beautifully with the light, but rich, food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The fourth course was a delightful soup, surprising in its depth of intensity, and certainly one of our favorite dishes of the night. Furofuki daikon, minced chicken, enoki mushrooms and carrots with ankake sauce (a starchy soy-based concoction) are floating compositions in the rich broth, conjuring the best of Japanese comfort food.\u003c/p>\n\u003cfigure id=\"attachment_110457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5355-new.jpg\" alt=\"Vegetable and minced-chicken soup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5355-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable and minced-chicken soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The strangest dish of the night, and a big success, was the smoked baby corn with togarishi aioli, fried quail egg, cotija cheese, and somewhat of a ponytail of sweet baby corn silk, which, as the server kindly instructed us, is edible. I was surprised at its crunchiness and simultaneous satiny texture that agreed with the dish both in terms of flavor and mouthfeel.\u003c/p>\n\u003cfigure id=\"attachment_110458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5356-new.jpg\" alt=\"Baby corn salad with corn silk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110458\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5356-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baby corn salad with corn silk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The meatiest dish of the evening was seared Liberty duck, with the perfect amount of fat rounding the edges, served with maitake mushrooms, moromi miso and a sweetly tart plum compote. \u003c/p>\n\u003cfigure id=\"attachment_110459\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5357-new.jpg\" alt=\"Seared duck with mushrooms and plum compote.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110459\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5357-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared duck with mushrooms and plum compote. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The second round of sushi included tovio, a lightly seared version of sea bream, and a bowl of creamy cubes of ankimo (monkfish liver).\u003c/p>\n\u003cp>Though dessert was not an instinct at this point, the homemade strawberry ice cream was irresistible.\u003c/p>\n\u003cfigure id=\"attachment_110460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/IMG_5360-new.jpg\" alt=\"Homemade strawberry ice cream for dessert.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110460\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/IMG_5360-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade strawberry ice cream for dessert.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delageoakland.com/\" target=\"_blank\">Delage\u003c/a>\u003cbr>\n536 9th St. [\u003ca href=\"https://goo.gl/dnOnzV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 823-2050\u003cbr>\nHours: Tue-Sat 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/delageca/?rf=1717157848556658\" target=\"_blank\">Delage\u003c/a>\u003cbr>\nPrice Range: $$$ (Omakase menu only, $65)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Agave Uptown Opens in Oakland with Authentic Oaxacan Menu",
"title": "Agave Uptown Opens in Oakland with Authentic Oaxacan Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may have opened a few weeks late, but the wait was worth it. When Agave Uptown finally opened its doors yesterday on the ground floor of the \u003ca href=\"http://www.kaporcenter.org/\" target=\"_blank\">Kapor Center for Social Impact\u003c/a>, it was for delicious authentic food in a bright new spot in the hip Uptown neighborhood of Oakland.\u003c/p>\n\u003cp>The restaurant is headed by chef Octavio Diaz, who was busy on opening night working the kitchen and talking to the guests in the full dining room. Diaz and his brothers run the original \u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\">Agave\u003c/a> up in Healdsburg, as well as a nearby market and taqueria there, \u003ca href=\"http://casadelmole.com/\" target=\"_blank\">Casa del Mole\u003c/a>, which sells their original mole sauce to take home. The brothers, who are from a small town in Oaxaca, Mexico, are co-owners and partners in a few other restaurants as well.\u003c/p>\n\u003cp>Diaz originally came to Rohnert Park to live with his uncle when he was just 13 years old. It's that uncle who now graces the wall of Agave Uptown as part of a mural that represents the different parts of Oaxaca -- agave plants, textiles, and a good luck jackrabbit. \u003c/p>\n\u003cfigure id=\"attachment_110398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mural1.jpg\" alt=\"Agave Uptown interior with mural that represents the different parts of Oaxaca. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mural1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown interior with mural that represents the different parts of Oaxaca. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well-designed and with large open windows, the restaurant fits about 80-100 people, has an open kitchen, and full bar, as well as a private dining room area for events. Eventually, it will also have a take-out counter for lunch. \u003ca href=\"http://www.sonomawest.com/the_healdsburg_tribune/news/healdsburg-restaurateur-enticed-to-open-oakland-location/article_c7e17322-1d5c-11e6-8113-a3020d5afe3f.html\" target=\"_blank\">Reportedly\u003c/a>, it was \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Mitch Kapor\u003c/a> and \u003ca href=\"http://www.kaporcenter.org/founders-staff/\" target=\"_blank\">Freada Kapor Klein\u003c/a>, who used to eat at Diaz's Healdsburg restaurant, who convinced Diaz to open the Oakland location. As the ground floor space to the Kapor Center for Social Impact, which has three different organizations working to increase diversity and social impact among students, Agave Uptown has said it will focus on hiring locals to work the kitchen and dining room, and will use the space as a sort of incubator to teach employees the ropes of the restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_110412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-staff.jpg\" alt=\"Agave Uptown's open kitchen and staff\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-staff-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown's open kitchen and staff \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-bar.jpg\" alt=\"Agave Uptown Bar with bartender mixing cocktails.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-bar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown Bar with bartender mixing cocktails. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Certainly, our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\u003c/p>\n\u003cfigure id=\"attachment_110407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/wilbur-waiter.jpg\" alt=\"Our waiter was friendly and attentive, eager to tell us all about the history of Oaxacan cuisine and recommend the best mezcal on the menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/wilbur-waiter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Our friendly, attentive and knowledgeable waiter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Subtitled \"Mole & Mezcal,\" that's what Agave is all about. Mezcal, a sibling of tequila, is made from the agave plant and is a specialty of Oaxaca. It also tends to have less of a kick than tequila and has been booming in popularity in recent years as small-batch mezcals have made their way up here. If you're curious (or an aficionado), then Agave is the place to go. With more than 30 different \u003ca href=\"http://agaveuptown.com/wp-content/uploads/2016/06/Agave_-Beverages.pdf\" target=\"_blank\">mezcals on the menu\u003c/a>, you can just sip with your meal or try one of the house specialty cocktails. The La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube, was sweet and refreshing. There are also Mexican craft beers, as a well as a few local brews, and Sonoma County wines. Or, try the house-made ginger beer, which isn't too spicy and tastes more like a soft ginger cocktail than a beer.\u003c/p>\n\u003cfigure id=\"attachment_110416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/coctail.jpg\" alt=\"La Niña Fresa, a mezcal strawberry drink with an actual strawberry frozen inside the giant ice cube.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/coctail-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Niña Fresa, a mezcal strawberry drink with an actually strawberry frozen inside the giant ice cube. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ginger-beer.jpg\" alt=\"House-made ginger beer\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ginger-beer-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made ginger beer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that you've had your drinks, it's time to pick from the expansive authentic Oaxacan menu. Yes, there are tacos and guacamole -- and I'm sure they're delicious too -- but if you really want to get the taste of Oaxaca, then you need to try one of the specialties: tasajo (a kind of thinly sliced beef), tlayuda (a kind of Oaxacan pizza), or the molotes (a tiny, sort of dense tamale).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a half-order of molotes, which are small and filled with chorizo and a sweet potato blend, topped with queso fresco. They're tasty finger food to get the meal started. I could have kept eating and eating them, but it was time to move on to our main dishes.\u003c/p>\n\u003cfigure id=\"attachment_110414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/appetizer1.jpg\" alt=\"Molotes filled with chorizo and a sweet potato blend, topped with queso fresco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/appetizer1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Molotes filled with chorizo and a sweet potato blend, topped with queso fresco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, we had to try the house specialty: Mole Negro de Oaxaca. You can get the signature sauce with carnitas, chicken, fish, oysters, or a vegetarian version. We went with \u003ca href=\"http://www.petalumapoultry.com/our-brands/rocky-free-range-chicken/\" target=\"_blank\">the Rocky chicken\u003c/a>, which was perfectly evenly cooked in a rotisserie before being coated in the subtle chocolate sauce.\u003c/p>\n\u003cfigure id=\"attachment_110396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/mole-chix.jpg\" alt=\"Mole Negro de Oaxaca with chicken\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/mole-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mole Negro de Oaxaca with chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the mole. There's a reason the recipe is a family secret, passed down from Diaz's mom, with over 20 special (and also secret) ingredients from Oaxaca. It's not quite like any mole I've ever had -- not too sweet, slightly complex and smoky. Basically, it's addictive. Fortunately, the plate comes with tasty rice, beans, and house-made tortillas that can be used to soak up every last bit of sauce.\u003c/p>\n\u003cp>To balance all that food, we decided on a Agave salad: romaine hearts, avocado, queso fresco, pumpkin seeds, tomatoes, and lots and lots of sweet red and orange peppers. It was surprisingly sweet and light, with just a touch of spice from the peppers. A perfectly made salad and complement to the rest of the meal. \u003c/p>\n\u003cfigure id=\"attachment_110411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-salad.jpg\" alt=\"Agave salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-salad-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the vegetables, meat, and fish are bought from local farmers markets, in Oakland, San Francisco, and up in Healdsburg. There are also some existing vendor relationships with farms around Healdsburg and some Oaxacan specialty items have to come straight from Mexico.\u003c/p>\n\u003cp>To finish it all off, we ordered a Mexican rice pudding, topped with local peaches. I'm not a huge fan of rice pudding, but it was well-made -- creamy, sweet without being too sweet, a taste of vanilla mixed nicely with the peaches.\u003c/p>\n\u003cfigure id=\"attachment_110403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/rice-pudding.jpg\" alt=\"Mexican rice pudding, topped with local peaches. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-110403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/rice-pudding-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican rice pudding, topped with local peaches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And then I was so full, I felt like I had eaten my way all the way through Oaxaca. \u003c/p>\n\u003cfigure id=\"attachment_110410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/agave-outside.jpg\" alt=\"Agave Uptown exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-110410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/agave-outside-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Agave Uptown exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://agaveuptown.com/\" target=\"_blank\">Agave Uptown\u003c/a>\u003c/strong>\u003cbr>\n2135 Franklin St. [\u003ca href=\"https://goo.gl/sE6Umt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 288-3668\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AgaveUptown/\" target=\"_blank\">Agave Uptown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/agaveuptown\" target=\"_blank\">@agaveuptown\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/agaveuptown/\" target=\"_blank\">AgaveUptown\u003c/a>\u003cbr>\nHours: Sun-Wed, 11am-9pm; Tues-Sat 11am-10pm\u003cbr>\nPrice: $$ (entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"title": "Bay Area Bites Guide to 5 Favorite Waffles in San Francisco, Alameda, Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the word \u003ca href=\"https://en.wikipedia.org/wiki/Waffle\" target=\"_blank\">waffle\u003c/a> had its first recorded usage in 1725, Europeans have been making them since medieval times, when waffle irons depicted Jesus mid-crucifixion instead of the square pattern we happily devour today. There’s a reason they’ve remained so popular. While there’s nothing like a swarm, sweet stack of freshly pressed waffles topped with syrup, waffles are also adaptable. Unlike pancakes, they have the ability to transcend their role as a breakfast dish, working just as well as the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/05/09/bay-area-bites-guide-to-7-favorite-fried-chicken-sandwiches-in-san-francisco-oakland-and-alameda/\" target=\"_blank\">bread in a sandwich \u003c/a>or as the ideal accompaniment to fried chicken. Here are five of our favorite waffle spots in San Francisco, Berkeley, Oakland and Alameda. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003ch2>Beachside Coffee Bar & Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_109781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109781\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6278.jpg\" alt=\"A bacon waffle at Beachside Coffee Bar & Kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6278-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bacon waffle at Beachside Coffee Bar & Kitchen. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’d be understandable if \u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong> was just ok--with their ideal location, steps from Ocean Beach, they could easily skate by with mediocrity. Thankfully, they’re better than that. The cafe, owned by Buffy and Patrick Maguire (who also own Java Beach Cafe down the street) offers coffee roasted in-house and a homey menu (from chef Nick Patchen) of comforting classics. Their bacon waffle is a tall, almost cake-y affair, sturdy enough for an onslaught of maple syrup and butter (it’s no wonder they use their waffles as the basis of a Monte Cristo sandwich). The bacon obsession of the last decade led to plenty of ill-considered dishes, including many featuring a pet peeve of mine: bacon diced into an unrecognizable dust. Not so here. The waffle is flecked with irregular, sizable chunks of delicious bacon. It’s salty, decadent, and cozy, reminding you why maple bacon is such a beloved flavor combination in everything from doughnuts to chips. It’s also the kind of meal that’s ideal when you’re warming up from the area’s chilly microclimate, whether you’re a surfer or merely coming in from a wind-whipped walk.\u003c/p>\n\u003cfigure id=\"attachment_109780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109780\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6271.jpg\" alt=\"Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6271-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Beachside Coffee Bar & Kitchen, steps from Ocean Beach. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.beachsidesf.com/home/\" target=\"_blank\">\u003cstrong>Beachside Coffee Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n4300 Judah St [\u003ca href=\"https://goo.gl/cfguux\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 682-4961\u003cbr>\nHours: Mon-Thu, 7am-4pm; Fri-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beachsidesf/\" target=\"_blank\">Beachside Coffee Bar And Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeachsideSF\" target=\"_blank\">@BeachsideSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/beachsidesf/\" target=\"_blank\">@beachsidesf\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Little Gem Belgian Waffles\u003c/h2>\n\u003cfigure id=\"attachment_109775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6170.jpg\" alt=\"A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6170-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella and strawberry topped liege waffle at at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley has many restaurants best described as “places where you can put things on other things.” There are the scads of frozen yogurt places. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\" target=\"_blank\">poutinerie\u003c/a>. The cinnamon roll cafe. And now, there is \u003cstrong>Little Gem Belgian Waffles\u003c/strong>, where you can put a variety of toppings on waffles. And not just any waffles: liege waffles, the Belgian specialty that is crispy, buttery and crunchy from pearl sugar. Husband and wife owners Chong Zhao and Janelle Wong discovered Belgian waffles on a trip to Japan (where the style is popular) and decided that Berkeley needed a waffle shop with customizable toppings. Toppings, while sweet, were surprisingly balanced. A Nutella strawberry waffle featured a modest amount of Nutella and a heap of tart strawberries. The waffle was puffy and crisp, a delicious not-too-sweet base. That restraint, and the considered touches--local Numi tea, organic ice cream, a Tcho milk chocolate spread, make it a welcome addition to the Telegraph food options, a pleasing alternative to the usual gonzo student food options (sushi burritos! Root beer-flavored cinnamon rolls!)\u003c/p>\n\u003cfigure id=\"attachment_109774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6165.jpg\" alt=\"The options at Little Gem Belgian Waffles.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6165-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The options at Little Gem Belgian Waffles. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlegemwaffles.com/\" target=\"_blank\">\u003cstrong>Little Gem Belgian Waffles\u003c/strong>\u003c/a>\u003cbr>\n2468 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rnzykqF1Km72\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 883-8922\u003cbr>\nHours: Closed Mon; Tue-Thu, 4-10pm; Fri-Sat, 12-11pm; Sun, 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Littlegemwaffles/\" target=\"_blank\">Little Gem Belgian Waffles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/littlegemwaffle\" target=\"_blank\">@littlegemwaffle\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/littlegemwaffles/\" target=\"_blank\">@littlegemwaffles\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003ch2>Ole's Waffle Shop\u003c/h2>\n\u003cfigure id=\"attachment_109777\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109777\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6186.jpg\" alt=\"A pecan waffle from Ole's Waffle Shop. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6186-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pecan waffle from Ole's Waffle Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ole's Waffle Shop\u003c/strong> in Alameda is probably the closest thing to a Waffle House you can find in the Bay Area, featuring late night hours, capable cooks confidently serving up a menu of griddle-centric dishes, and crisp, efficient service (including a \u003ca href=\"http://www.sfchronicle.com/thetake/article/Alameda-waitress-has-been-spoiling-her-waffle-7468082.php?t=0ee87d531f&cmpid=fb-premium\" target=\"_blank\">server who has been working there 38 years\u003c/a> and who was Alameda’s first black waitress). Ole’s, run by owner Vickie Summerfield, is old school. The booths are vinyl, the walls are painted in that shade best called “Seventies Orange” and the waitress’ first words are simply “Coffee?” There are families everywhere. A pecan waffle was plate-spanningly large, with an aesthetic perfection that rivaled Eggo. The texture was light and fluffy, with the chunks of pecan weaved into the batter offering a pleasing textural contrast. It’s not fancy--it tastes best slathered with an unholy amount of butter and imitation syrup--but it’s the kind of waffle that brought me back to ages 8-10, where every one of my days began with an Eggo Homestyle waffle popped in the toaster before school. It's the opposite of a fancy Belgian waffle, but it’s comforting and satisfying in a distinctively American way.\u003c/p>\n\u003cfigure id=\"attachment_109776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6177.jpg\" alt=\"The breakfast crowd at Ole's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6177-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The breakfast crowd at Ole's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/oles-waffle-shop-alameda\" target=\"_blank\">\u003cstrong>Ole's Waffle Shop\u003c/strong>\u003c/a>\u003cbr>\n1507 Park St [\u003ca href=\"https://goo.gl/maps/M6ZozzjUV8k\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 522-8108\u003cbr>\nHours: Mon-Thu, 5:30am-8:30pm; Fri, 5:30am-12:30am; Sat, 6am-12:30am; Sun, 6am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oleswaffleshop/\" target=\"_blank\">Ole's Waffle Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olesws\" target=\"_blank\">@OlesWS\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>It's Tops Coffee Shop\u003c/h2>\n\u003cfigure id=\"attachment_109779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109779\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6259.jpg\" alt=\"A chedder and sausage stuffed waffle from It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6259-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chedder and sausage stuffed waffle from It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gimmicky frankenfoods--stuffed French toast, doughnut burgers--are an increasingly common site on breakfast and brunch menus. At \u003cstrong>It's Tops Coffee Shop\u003c/strong>, a Market Street institution started in 1935 and still run by the same family, the decadent choice is stuffed waffles. In a city where restaurants are filled with muted colors, ecru ceramic mugs and lighting designed for maximum Instagram appeal, it’s refreshing to know that there are still a handful of unfussy spots. And It’s Tops fits the bill, with a laconic waitress hollering at the kitchen staff, red leather booths and “Mr. Sandman” playing softly in the background. It’s run by siblings Sheila and Bruce Chapman and the menu features standards with flashes of whimsy: omelettes, a selection of “deep fried sides” and the aforementioned stuffed waffles. I opted for one with cheddar, jalapeno and sausage (Don’t worry, they also have more traditional waffle flavors). The slim waffle was rich, oozing with salty cheese and dotted with sausage chunks. In a intriguingly bizarre twist, it came sprinkled with powdered sugar. At first this horrified me. But when you think of your average breakfast plate and the tangle of flavors it produces--salty with sweet, pancake syrup running into the sausage--it almost makes sense. And it’s worth noting that this weirdly delicious waffle, like the rest of their breakfast menu, is available all day and long into the night, proving once again that San Francisco has something to satisfy every kind of eclectic craving.\u003c/p>\n\u003cfigure id=\"attachment_109778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109778\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6256.jpg\" alt=\"The retro interior of It's Tops Coffee Shop.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6256-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The retro interior of It's Tops Coffee Shop. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.itstopscoffeeshop.com/\" target=\"_blank\">\u003cstrong>It's Tops Coffee Shop\u003c/strong>\u003c/a>\u003cbr>\n1801 Market St [\u003ca href=\"https://goo.gl/maps/2ZjLhrtitvp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, California 94103\u003cbr>\nPh: (415) 431-6395\u003cbr>\nHours: Mon-Sat, 8am-3pm and 8pm-3am; Sun, 8am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Its-Tops-Restaurant-Coffee-Shop-133494676690998/\" target=\"_blank\">It's Tops Restaurant & Coffee Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itstops\" target=\"_blank\">@ItsTops\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Blue Bottle Coffee\u003c/h2>\n\u003cfigure id=\"attachment_109773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6160.jpg\" alt=\"Blue Bottle's liege waffle, served in a coffee filter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blue Bottle's liege waffle, served in a coffee filter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Blue Bottle\u003c/strong>’s waffle has been a consistent menu item since their early days--according to their book, the sweetness built into the Liege waffle (from pastry chef Caitlin Freeman) made it the ideal on-the-go breakfast for their harried Ferry Building customers. It’s an architectural marvel, tall and stately with a light batter flecked with crispy sugar pearls. There’s a surprisingly nice crunch--something I didn’t previously realize I appreciated in a waffle--and a subtle vanilla flavor. There’s no accompaniment given or needed, and I promise: you won’t miss the syrup. Like Blue Bottle’s entire aesthetic, it’s approachably elegant.\u003c/p>\n\u003cfigure id=\"attachment_109772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_6153.jpg\" alt=\"Inside Blue Bottle's W.C. Morse Café.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_6153-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Blue Bottle's W.C. Morse Café. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/a> (Waffle available at multiple locations)\u003cbr>\n4270 Broadway [\u003ca href=\"https://goo.gl/maps/wiV4GBEHmXv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-3394\u003cbr>\nHours: Mon-Sun, 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bluebottlecoffee/\" target=\"_blank\">Blue Bottle Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluebottleroast?lang=en\" target=\"_blank\">@bluebottleroast\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/bluebottle/?hl=en\" target=\"_blank\">@bluebottle\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\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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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"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.",
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"possible": {
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"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.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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