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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "BAB reviews six decadent breakfast hashes with everything from pork belly to tempeh. ",
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"title": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\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.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"title": "Where to Go For Fish Tacos? 6 Top Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n",
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"excerpt": "Beyond the carne asada and carnitas that local Mexican restaurants are best known for are several excellent pescatarian possibilities.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I set out to find the best fish tacos in the East Bay, my first thought was to avoid tilapia because, even though it’s more sustainable than basa and other commonly used fish, I don’t find it particularly flavorful. But the deeper I dug, the more tilapia I found, especially at the best taco trucks in East Oakland and the mariscos joints on Foothill and International Boulevards. And these fish tacos are, of course, much cheaper than the versions made with wild fish. When I dropped my preconceived notion of what the perfect fish taco should be — locally sourced wild fish on a handmade tortilla — I discovered some perfectly respectable alternatives. \u003c/p>\n\u003cp>Here are six spots in total: two Fruitvale trucks, two popular Temescal destinations, an Old Oakland spot, and a downtown Berkeley gem.\u003c/p>\n\u003ch3>The Taco Trucks\u003c/h3>\n\u003cp>I headed first to Fruitvale Avenue in East Oakland, where my favorite tacos trucks dish up fast and delicious Mexican food into the wee hours every night. It was no surprise that the best fish tacos I found were at my two top trucks for asada, carnitas and pastor as well: \u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">Taqueria Sinaloa\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">Mi Grullense\u003c/a> (in the Goodwill parking lot).\u003c/p>\n\u003cfigure id=\"attachment_106023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sinaloa1920.jpg\" alt=\"Fish tacos at Taqueria Sinaloa\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sinaloa1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Taqueria Sinaloa \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I group them together here because these tacos are virtually identical in every sense: Both use as the main ingredient diced and seared-to-brown tilapia smothered in a moderately spicy chile sauce. Grullense’s has more minced white onion than Sinaloa’s, and Sinaloa’s includes minced jalapeno, but they are otherwise twins, topped with chopped cilantro and served on two just-warmed La Finca corn tortillas (arguably, the best packaged corn tortillas on the east side of the bay), with chile and carrot escabeche on the side. And that’s it. At $2 a pop, there’s not much to complain about. (Both places have two trucks each, one for meat and one for fish, so be sure to get in line at the right truck.)\u003c/p>\n\u003cfigure id=\"attachment_106021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/grullense1920.jpg\" alt=\"Fish tacos at Mi Grullense\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/grullense1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish tacos at Mi Grullense \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Taqueria Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/NMMcf7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: unpublished, but roughly 8am-9pm on weekdays and 9am-midnight on weekends\u003cbr>\nPrice range: $ fish tacos ($2)\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense Taco Truck\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/0E5bIe\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: no phone\u003cbr>\nHours: Sun-Fri, 8am-midnight; Sat, 8am-2am\u003cbr>\nPrice range: $ fish tacos ($2)\u003c/p>\n\u003ch3>The Fried Fish Tacos\u003c/h3>\n\u003cp>Despite everyone’s New Year’s resolutions, it would be remiss of me to exclude fried fish tacos. One might even argue that these are the most traditional; they’re certainly a worthy indulgence. \u003c/p>\n\u003cfigure id=\"attachment_106022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/LaCalaca1920.jpg\" alt=\"Fried mahi mahi fish tacos at La Calaca Loca in Temescal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/LaCalaca1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried mahi mahi fish tacos at La Calaca Loca in Temescal \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my first visit to \u003ca href=\"http://www.yelp.com/biz/la-calaca-loca-oakland\" target=\"_blank\">La Calaca Loca Taqueria\u003c/a> at the recommendation of friends. It’s a colorful, friendly place with \u003ca href=\"https://en.wikipedia.org/wiki/Day_of_the_Dead\" target=\"_blank\">Day of the Dead\u003c/a> décor year-round and a large menu of mostly locally-sourced meat and produce. It’s the sister restaurant of \u003ca href=\"http://nickscrispytacos.com/\" target=\"_blank\">Nick’s Crispy Tacos\u003c/a> in San Francisco, and the fish tacos here are made with mahi mahi, a beautifully flaky fish, battered in a tempura style and served on creamy slaw inside a soft Guerrero corn tortilla with a thick slice of lime and “Baja” sauce (a pleasantly bitter, creamy, and mildly spicy chile sauce) on the side.\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/la-calaca-loca-oakland\" target=\"_blank\">\u003cstrong>La Calaca Loca Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5199 Telegraph Ave. [\u003ca href=\"https://goo.gl/8qe0Qg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-8226\u003cbr>\nHours: Sun-Mon, 11am-8pm; Tue-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-8pm\u003c/p>\n\u003cfigure id=\"attachment_106018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CholitaLinda1920.jpg\" alt=\"Cholita Linda fried fish taco\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CholitaLinda1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cholita Linda fried fish taco \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">Cholita Linda\u003c/a> began as a stand at local farmers' markets, serving only a few taco choices and some aguas frescas, and is now also a brick-and-mortar Mexican/Cuban restaurant in Temescal that serves one of the best fried fish tacos in town. While the fish is tilapia, it’s a huge chunk, lightly battered and flash-fried, tucked into a \u003ca href=\"http://www.lafincatortilleria.com/\" target=\"_blank\">La Finca\u003c/a> tortilla and smothered in slaw and topped off with cilantro and crema. The sauce of choice is a salsa roja, a creamy, tomato-based chile sauce that is the secret recipe of the owner’s mother. For good measure, there’s habanero sauce on the table.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cholitalinda.com/\" target=\"_blank\">\u003cstrong>Cholita Linda\u003c/strong>\u003c/a>\u003cbr>\n4923 Telegraph Ave. [\u003ca href=\"https://goo.gl/ReU8m3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 594-7610\u003cbr>\nHours: Mon-Sat, 11am-10pm; Closed Sun\u003cbr>\nPrice range: $ fish tacos ($3.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cholita-Linda/147237876153\" target=\"_blank\">Cholita Linda\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EatCholitaLinda\" target=\"_blank\">@EatCholitaLinda\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cholita_linda/\" target=\"_blank\">cholita_linda\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_106020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cosecha1920.jpg\" alt=\"The East Bay’s best fried fish taco at Cosecha in Old Oakland\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cosecha1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fried fish taco at Cosecha in Old Oakland \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha Café\u003c/a>, in Old Oakland’s Swan’s Marketplace, only serves fish tacos on Tuesdays and Thursdays at lunch and Monday through Thursday at dinner, but it’s worth the wait at lunch for mid-week taco bliss to stand in line for the best fried fish tacos around. Made from local cod, beer-battered and fried, tucked into a homemade corn tortilla with butter lettuce, pickled onion, and a mild, creamy chile sauce, this is the best overall fried fish taco I found. The homemade tortilla and pickled onion tipped the scale. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha Café\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/1ONJa5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: Mon-Wed, 11am-3:30pm and 4:30-8:30pm; Thu-Fri, 11am-3:30pm and 5-9:30pm; Sat, 10:30am-3:30pm and 5-9:30pm; closed Sun\u003cbr>\nPrice range: $$ 2 fish tacos with beans and avocado ($11.50)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cosechacafe/\" target=\"_blank\">cosechacafe\u003c/a> \u003c/p>\n\u003ch3>The Wood-Fired Fish Taco\u003c/h3>\n\u003cfigure id=\"attachment_106019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Comal1920.jpg\" alt=\"The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Comal1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The East Bay’s best fish taco: wood-grilled local cod at Comal in downtown Berkeley \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best fish taco of all, in my not-so-humble estimation, is Comal’s wood-grilled local cod. The fish is delivered daily, and the grilled preparation infuses a bit of smokiness without obscuring the fish’s delicate, buttery flavor. I could eat the homemade tortillas by the stack. The fish tacos come two to an order and are topped with a mildly spicy slaw made from cabbage, carrot, radish, cilantro, and red bell pepper, topped with avocado aioli. Tart, house-pickled carrots and jalapenos come on the side. Put this plate next to the house margarita and you’ve got a perfect meal. Don’t forget to splash on a little homemade habanero salsa.\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.comalberkeley.com/\" target=\"_blank\">\u003cstrong>Comal\u003c/strong>\u003c/a>\u003cbr>\n2020 Shattuck Ave. [\u003ca href=\"https://goo.gl/gGbykg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 926-6300\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice range: $$ 2 fish tacos ($13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/comalberkeley\" target=\"_blank\">Comal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/comalrestaurant\" target=\"_blank\">@comalrestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/comalberkeley/\" target=\"_blank\">comalberkeley\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n",
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"excerpt": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
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"description": "When you’re looking for respite from the cold and rain, these Vietnamese soup noodles hit the spot. \r\n",
"title": "Belly-Warming Asian Comfort Food: 3 Delicious Oakland Pho Spots | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/03/bay-area-bites-guide-to-10-favorite-south-bay-ramen-shops/\" target=\"_blank\">ramen craze\u003c/a> still rages on across the Bay Area, with no end in sight, let us not forget that there are other soulful and warming soups out there to prop us up through all this much-needed wet weather. Pho is a particularly nice choice because the best stuff has a base of homemade bone broth that is as good for your immune system as it is fortifying. The dish is also protein-laden enough to get you through your day. Here are three options for easy East Bay access: two classic places and one somewhat of a discovery. \u003c/p>\n\u003cp>I tried two different pho preparations at each restaurant, one house combo and one other highly recommended version. Please let me know in the comments section below if you have a favorite I should scout out.\u003c/p>\n\u003ch2>Pho 84\u003c/h2>\n\u003cfigure id=\"attachment_105875\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_combo-1920.jpg\" alt=\"Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105875\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_combo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho 84’s Pho Bo, a combination of rare beef, well-done flank steak, beef tendon, and beef meatballs. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I used to visit the Bay Area from my home in Tucson before I moved out here permanently more than a decade ago, I always tried to make time for a \u003ca href=\"http://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a> run. This little restaurant was one of the only reliable places for pho at the time, long before Stag’s Lunchette moved in next door, and generally before Oakland became Oakland as we now know it, all hipster-fied. Pho 84 remains true to its roots, serving up lovingly made, inexpensive Vietnamese food. I was happy to find that the pho, in particular, had stood the test of time.\u003c/p>\n\u003cp>The combo pho, \u003cstrong>Pho Bo\u003c/strong>, billed as the restaurant’s signature soup, is made from homemade bone broth that is slightly more redolent of fennel than the others and deeply sweet in an oniony, root-vegetable kind of way. It comes with thinly sliced rare steak, well-done flank steak, meatballs, and a few slices of beef tendon. The meatballs have a sausage-like consistency and are particularly sweet among the meat selections. The rare steak is always my topping of choice because I can eat it before it gets cooked all the way through. The flank was nicely marbled and tender.\u003c/p>\n\u003cp>I also tried the all-white-meat chicken pho, \u003cstrong>Pho Ga\u003c/strong>, served in the same hearty beef broth as the beef soups and laced with pulled chicken, which is as tender and juicy as can be. The rice noodles in all the pho dishes here are a bit thicker and slightly flatter than in most places, so more chewy and substantial.\u003c/p>\n\u003cfigure id=\"attachment_105874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg\" alt=\"A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Pho84_chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hearty bowl of Pho Ga (chicken) at Pho 84 in downtown Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both bowls are garnished with chopped cilantro and thinly sliced white onion. Many people add hoisin sauce, but I prefer sriracha; both condiments are on the table. As is traditional, all pho orders come with Thai basil (more herbaceous and spicy than the Italian varieties), and bean sprouts on the side. In this case, though, the typical lime wedges are replaced by even sweeter Meyer lemons, a lovely addition.\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://pho84.com/\" target=\"_blank\">\u003cstrong>Pho 84\u003c/strong>\u003c/a>\u003cbr>\n354 17th St. [\u003ca href=\"https://goo.gl/iPamJb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-1338\u003cbr>\nHours: Mon-Thurs, 11am-3pm and 5-9pm; Fri, 11am-3pm and 5:30-10pm; Sat, noon-3pm and 5:30-9:30pm; closed Sun\u003cbr>\nPrice range: $ Pho ($10)\u003c/p>\n\u003ch2>Le Cheval\u003c/h2>\n\u003cfigure id=\"attachment_105872\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg\" alt=\"Le Cheval’s combo pho with your choice of three meats.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105872\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_combo_credit_Olin_Ness-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Le Cheval’s combo pho with your choice of three meats. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>’s secret broth recipe involves bone marrow, and that must be why it is so deeply savory. Of all the dishes on the extensive menu, it’s the pho that stands out as a real destination dish. \u003c/p>\n\u003cp>\u003cstrong>The combo\u003c/strong> comes with your choice of three meats, and I got rare beef (tai), flank steak (nam) and beef balls (bo vien). The silky ribbons of well-done flank were almost as tender as the rare meat, which arrived just barely cooked. The meatballs were mild, the texture of a coarse hot dog. Other options include beef shank, crunchy flank, and brisket.\u003c/p>\n\u003cp>\u003cstrong>Pho ga\u003c/strong> (chicken), also served in the deeply rich beef broth, arrives simply garnished with sweet white onions and chopped cilantro. The noodles here are of the traditional vermicelli style; what is labeled as sriracha is actually better: a bittersweet, coarsely ground red chile paste. All pho dishes come with the requisite slices of lime, Thai basil, and a copious pile of bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_105870\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg\" alt=\"Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105870\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Cheval_chicken_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tucking in to a steaming bowl of pho ga (chicken) at Le Cheval. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lecheval.co/\" target=\"_blank\">\u003cstrong>Le Cheval\u003c/strong>\u003c/a>\u003cbr>\n1007 Clay St. [\u003ca href=\"https://goo.gl/zUTQOg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 763-8495\u003cbr>\nHours: Mon-Thurs, 11am-9pm; Fri-Sat, 11am-9:30pm; Sun, 4-9pm\u003cbr>\nPrice range: $ Pho ($10-$12)\u003c/p>\n\u003ch2>Pho Thang Long\u003c/h2>\n\u003cfigure id=\"attachment_105876\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg\" alt=\"A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105876\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_combo_2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A combination pho with rare beef, tripe, flank steak, and meatball at Pho Thang Long. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I had never really noticed \u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a> until recently when I was making a taco run on International Boulevard in East Oakland. But something drew me in, and I immediately learned that it must have the beaming friendliness of the women who run the place, whose energy and warmth overflowed. The place was empty, but they welcomed me and my son as if to a party. I only hoped the food was as inviting.\u003c/p>\n\u003cp>We ordered the \u003cstrong>Pho Tang combo\u003c/strong>, which included rare beef, flank, tripe and meatball, and the \u003cstrong>rare beef pho\u003c/strong> as a solo affair. Both were excellent, steeped in a dark, rich broth, a bit fattier than the others, but not at all greasy. It seemed that maybe there was hint of clove or a bitter spice in there, but I can’t be sure. In any case, it was a nice balance to the sweetness of the slivers of onion floating in each bowl. Noodles here are the standard rice vermicelli, perhaps cooked a bit longer than others, so less toothsome. And there are even kid-sized versions of three types of pho for a mere $4.50.\u003c/p>\n\u003cp>All the meats were carefully prepared, in particular the rare beef, which was just rested on top of the cooked ingredients and left to slowly steam. There were stalks of Thai basil, of course, and lime and bean sprouts. But most of all, a delightful staff that ensured we’d be back.\u003c/p>\n\u003cfigure id=\"attachment_105878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg\" alt=\"Pho tai, or rare beef pho, at Pho Thang Long in East Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/PhoTang_rarebeef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho tai, or rare beef pho, at Pho Thang Long in East Oakland. \u003ccite>(Kim Westerman)\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>\u003ca href=\"http://www.yelp.com/biz/pho-thang-long-oakland-3\" target=\"_blank\">\u003cstrong>Pho Thang Long\u003c/strong>\u003c/a>\u003cbr>\n2211 International Blvd. [\u003ca href=\"https://goo.gl/pdIXuS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 502-2727\u003cbr>\nHours: Thurs-Tues, 9am-9pm; closed Wed\u003cbr>\nPrice range: $ Pho (under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"title": "Bay Area Bites Guide to 6 Favorite Juice Bars In Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n",
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"excerpt": "Get your new year off to a healthy start with a smoothie or juice from this guide to East Bay spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holiday season--including its rivers of booze and mountains of sugary treats--increasingly far behind us, people are already far along in their campaigns of aggressive healthfulness. Luckily, there’s no better way to atone for any number of booze and butter-related sins than with a 24 oz compostable cup full of liquefied greens--and even luckier for you and your liver, the East Bay has no shortage of places to get green juices and smoothies. (As for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/30/blending-vs-juicing-how-to-get-the-most-nutrition-from-your-fruit/\" target=\"_blank\">contentious question\u003c/a> of whether or not juicing is actually good for you? That’s for you to decide) Here are six favorites in Berkeley and Oakland. And if we missed yours, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_105862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2129.jpg\" alt=\"The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2129-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Radical Radiance juice and Kalein’ It smoothie from Cafe Crush in Oakland \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Piedmont Ave’s unpretentious \u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a> has a list of rules on its wall, and one of them states that “Happiness and healthfulness are meant to be fun.” It’s a rule that’s carried throughout the store, from it’s calming blue walls (and random decorations like a vintage fridge door), punny drink names and the cheeky sign on the door: “It’s not like drinking a salad: it is drinking a salad.”\u003c/p>\n\u003cp>Their menu is vast, encompassing juices, vegetable and fruit smoothies, and their combinations are interesting: ingredients include red cabbage, passion fruit juice and hemp seeds. Inspired by a \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/01/01/for-the-new-year-celebrate-your-generous-liver-with-these-8-cleansing-foods/\" target=\"_blank\">recent Bay Area Bites post\u003c/a>, I tried a juice with beets--the \u003cstrong>Radical Radiance\u003c/strong>, which along with beets had cucumber, celery, green tea and acai. I’m not sure if it reduced my “body and skin stress” like it claimed, but it was pleasantly vegetal and not too sweet. A \u003cstrong>Kalein’ It\u003c/strong> smoothie had a tropical flavor from the banana and passionfruit, with a subtle bite of coconut. The cheery service--I noticed a worker delivering a customer’s smoothie to their car while it was raining--is another plus.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafecrush.org/\" target=\"_blank\">\u003cstrong>Cafe Crush\u003c/strong>\u003c/a>\u003cbr>\n3943 Piedmont Ave. [\u003ca href=\"https://goo.gl/maps/EjKHit7dbWG2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 788-4278\u003cbr>\nHours: Mon-Fri 7:30am-6pm; Sat-Sun 9am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CafeCrush/\" target=\"_blank\">Cafe Crush\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105866\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2175.jpg\" alt=\"A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2175-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A JBC kale smoothie and Veggie Patch from North Berkeley's Juice Bar Collective \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Gourmet Ghetto’s \u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a> is an institution--the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/16/lessons-from-berkeleys-juice-bar-collective/\" target=\"_blank\">worker-owned collective\u003c/a> has been in business since 1976. And it still holds a central place in the community. On a recent weekday, there was a line out the tiny shop’s storefront that spilled onto the sidewalk. One customer took in the shop’s mail for them. Another asked about a collective member that had recently passed away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their enduring success suggests that they haven’t felt the need to keep up with recent trends. The small collection of smoothies and juices mainly focus on the old guard of fresh squeezed juices: carrot, orange, beet, with nary a quirkily named spinach juice in sight. \u003cstrong>The Veggie Patch\u003c/strong> (carrot, beet, celery, ginger and orange) was a beautiful burgundy color and tasty, if assertively beet forward. A \u003cstrong>JBC Kale\u003c/strong> smoothie with banana, kale, apple and carrot and orange juices was easy to drink, and the taste of kale was well-hidden behind an army of fruits. In keeping with the neighborhood--and to be fair, the cost associated with ensuring everything is organic--prices are exorbitant. The Veggie Patch was $8.50 for 16 oz. A banana smoothie--simply a banana blended with milk and nutmeg is $5.75. But with a place like this, you’re not coming for the deals. You’re coming for the purity of their ingredients, its history, or even just to admire the \u003ca href=\"http://www.juicebarcollective.com/menu/\" target=\"_blank\">impressive output\u003c/a> of their minuscule kitchen: a steady stream of grain salads, vegan pies, and vegetarian banh mis.\u003c/p>\n\u003cp>\u003ca href=\"http://www.juicebarcollective.com/\" target=\"_blank\">\u003cstrong>Juice Bar Collective\u003c/strong>\u003c/a>\u003cbr>\n2114 Vine St. [\u003ca href=\"https://goo.gl/maps/hbq1gu1CeXx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 548-8473\u003cbr>\nHours: Mon-Sat 10am-4pm; Sat 4pm-12am; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuiceBarCollective\" target=\"_blank\">Juice Bar Collective\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2143.jpg\" alt=\"A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland\" width=\"1920\" height=\"1369\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1440x1027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-1180x841.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2143-960x685.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Collagen Blues juice and Almond Strawberry Joy smoothie from Marana Cafe in Oakland \u003ccite>(Shelby Pop)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just a few blocks away from the bustle of downtown Oakland, \u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a> is tucked away on 19th between the Fox Theater and Henry Kaiser Park. It’s a pleasant, unpretentious space--there’s a hand-drawn illustration of \u003ca href=\"https://en.wikipedia.org/wiki/Stephen_Curry#Davidson_College_Records\" target=\"_blank\">Steph Curry\u003c/a> by the napkins--with an extensive food and beer menu (and a lengthy mimosa menu). Like many juice bars, the names serve as both health claims and wrestling names: Iron Fist, Hypertension Destroyer, Day Charger. There are a few unique pairings like the \u003cstrong>Collagen Blues\u003c/strong> (daikon, spinach, blueberry and cucumber), which was aggressively vegetal and cucumber heavy. The smoothies seem to be primarily designed for taste, not health: they’re very fruit focused, and only a few have veggies. There’s even a Nutella smoothie! If you’re willing to cheat on your detox, they’re pleasant: an \u003cstrong>Almond Strawberry Joy\u003c/strong>, with just almond milk, almond butter, banana and strawberry, was balanced, sweet and entirely satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://maranacafe.com\" target=\"_blank\">\u003cstrong>Marana Cafe\u003c/strong>\u003c/a>\u003cbr>\n555 19th St. [\u003ca href=\"https://goo.gl/sJP3w0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8889\u003cbr>\nHours: Mon-Fri 7am-7pm; Sat-Sun 8:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Marana-Cafe-216100888548165/\" target=\"_blank\">Marana Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marana_cafe\" target=\"_blank\">@marana_cafe\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2137.jpg\" alt=\"A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2137-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Greenie In A Bottle juice and turmeric smoothie from Uptown Juice Company in Oakland \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the juice bars I tried, \u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a> is the most explicitly health conscious--and the most hip. The decor is tasteful, the shelves packed with interesting items (barrel-aged sriracha, Oakland onesies), and the juice names are more often than not pop culture references (\u003ca href=\"https://www.youtube.com/watch?v=0Cxr1-b6Xkc\" target=\"_blank\">Gin-ger and Juice\u003c/a>, \u003ca href=\"http://www.gothamgirlsrollerderby.com/players/bonita-apple-bomb\" target=\"_blank\">Bonita Apple-BOMB\u003c/a>) Since the company sells several premade cleanses (as the hand-lettered sign on their window reminds you, it’s clease month!), the cold-pressed juices, made from mostly organic and local produce, come pre-bottled (which you can return for the $2 deposit). A “\u003cstrong>Greenie in A Bottle\u003c/strong>,” with romaine, kale, chard, celery, cucumber and parsley, was so mild, it was almost tasteless. I craved anything--lemon, ginger, even kale’s bitterness--to cut the blandness of the romaine. They offer a handful of smoothie options, spiked with add-ins like flax and bee pollen. A \u003cstrong>turmeric smoothie\u003c/strong>, with turmeric, ginger and chia, was pleasantly spicy and sweet. Their cheerful staff and paleo-friendly food (from Berkeley’s Mission Heirloom) makes it an enjoyable place to spend an afternoon. They also have a happy hour on Fridays, making it an ideal spot to live out your #\u003ca href=\"https://twitter.com/hashtag/dryanuary\" target=\"_blank\">dryanuary\u003c/a> goals as you avoid the cocktails at \u003ca href=\"http://www.yelp.com/biz/dogwood-oakland\" target=\"_blank\">Dogwood\u003c/a> two doors down.\u003c/p>\n\u003cp>\u003ca href=\"http://www.uptownjuice.com/\" target=\"_blank\">\u003cstrong>Uptown Juice Company\u003c/strong>\u003c/a>\u003cbr>\n1629 Broadway [\u003ca href=\"https://goo.gl/maps/B5qUraKWeZD2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 858-3735\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-2pm, Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/UptownJuiceCompany\" target=\"_blank\">Uptown Juice Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/uptownjuiceco\" target=\"_blank\">@UptownJuiceCo\u003c/a>\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2103.jpg\" alt=\"A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal\" width=\"1920\" height=\"1530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-400x319.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1440x1148.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2103-960x765.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Berkeley Greens juice and Energizer smoothie from Berkeley's Juice Appeal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Berkeley’s \u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a> is a small, cash-only shop where workers dance around each other to get to the juicer, Vitamix or patch of wheatgrass. Given the tininess of their space, it’s remarkable how many items they manage to carry (Gluten-free cookies, pepperoncini Kettle chips) and how extensive their menu is (Acai bowls, Numi teas, algae shots). But the bulk of their menu is smoothies and juices, a sprawling collection that includes four types of smoothies, probiotic juices, a selection of lemonades and traditional green juice blends. The juices, which are made with all organic produce, are fairly straightforward combinations of celery, spinach and apples. Most juices include ginger, which gave the \u003cstrong>Berkeley Greens\u003c/strong> juice (kale, spinach, lemon, ginger and celery) a welcome shot of flavor and spice. Say yes to the offered sprinkle of cayenne: like most vegan food, juices are greatly enhanced by as much spice as possible.\u003c/p>\n\u003cp>Their smoothie list is less pious, focusing on sweet, kid-friendly and \u003ca href=\"http://www.jambajuice.com/\" target=\"_blank\">Jamba Juice\u003c/a>-esque fruit blends. Many of them include frozen yogurt. But one of the most popular is the \u003cstrong>Energizer\u003c/strong>, a tasty banana strawberry smoothie with wheat germ and bee pollen. Strawberry-banana is classic for a reason, and this drink showed why. It was balanced, and thankfully not too sweet. And if you feel like being extra virtuous you can add kale or spinach for a dollar more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/juice-appeal-berkeley\" target=\"_blank\">\u003cstrong>Juice Appeal\u003c/strong>\u003c/a>\u003cbr>\n150 Berkeley Way [\u003ca href=\"https://goo.gl/maps/QAsGgt4jrJT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 644-3200\u003cbr>\nHours: Mon-Fri 8am-6pm; Sat 10am-6pm; Sun 10am-5pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\u003cfigure id=\"attachment_105865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-105865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/IMG_2160.jpg\" alt=\"A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2\" width=\"1920\" height=\"1535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-400x320.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1440x1151.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-1180x943.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/IMG_2160-960x768.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Tropical Green smoothie and Green Power Juice from Oakland's Fresh and Best 2 \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a> (the first is located in the Berkeley Hills) is the studious urbanite’s dream: a clean, quiet, space with plenty of seating and a varied menu. In other words, an ideal study spot. While the menu includes everything from cafe staples like club sandwiches and grilled chicken wraps to more interesting options like tofu skin bahn mis or shrimp rolls, a good chunk of their menu is focused on juices and smoothies, all of which can be made with with almond or soy milk, or be supplemented with extra greens. The mango-y \u003cstrong>Tropical Green smoothie\u003c/strong> was pleasantly fruity and had no spinach or parsley flavor. A \u003cstrong>Green Power Juice\u003c/strong>, with spinach, kale, ginger and apple was surprisingly sweet, with a very strong apple flavor and a nice amount of ginger spice. The drinks could have been blended more thoroughly but the relative affordability (20 oz for less than $6!) more than makes up for their lack of Instagram potential.\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/fresh-and-best-cafe-2-oakland\" target=\"_blank\">\u003cstrong>Fresh and Best 2\u003c/strong>\u003c/a>\u003cbr>\n1428 Alice St. [\u003ca href=\"https://goo.gl/maps/UGW6Lng2TF92\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 836-7942\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-7pm; Sun 9am-6pm\u003cbr>\nPrice Range: $ (Beverages under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Mouthwatering Melts in the East Bay",
"title": "5 Bites: Mouthwatering Melts in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n",
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"excerpt": "Here's five delicious suggestions that will warm both your soul and your belly.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, \u003ca href=\"https://en.wikipedia.org/wiki/Melt_sandwich\" target=\"_blank\">the melt\u003c/a> -- the heftier, meatier sibling to the hallowed \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">grilled cheese sandwich\u003c/a>. A plain scoop of tuna salad is easily elevated to next level status with the simple addition of melted cheddar, while \u003ca href=\"https://en.wikipedia.org/wiki/Patty_melt\" target=\"_blank\">the patty melt\u003c/a> transforms a typical cheeseburger by using sautéed onions and griddled rye bread. (Accounts differ on the patty melt's exact birthday -- which ranges from the \u003ca href=\"http://la.eater.com/maps/step-aside-burgers-10-great-patty-melts-in-la\" target=\"_blank\">'30s\u003c/a>, '40s or '50s -- but most suggest it was created at a former \u003ca href=\"http://www.grubstreet.com/2014/09/patty-melt-roundup.html\" target=\"_blank\">Southern Californian coffee shop down in L.A.\u003c/a>) I've sampled many melts throughout the East Bay that transcend the sandwich's humble origins -- such as Oakland's \u003cstrong>\u003ca href=\"http://kronnerburger.com/\" target=\"_blank\">Kronnerburger\u003c/a>\u003c/strong> that serves their patty melt with onion confit, mixed melted cheese and hot mustard (shown above). Here's five other options that will warm your soul and belly this winter (and I've excluded other unique variations on meat-and-melted cheese sandwiches such as the Reuben, hot pastrami, Croque Monsieur, Cubano and the like.) Please let us know your favorite spots in the comments. \u003c/p>\n\u003ch3>Ham and Cheese, Please\n\u003ch3>\n\u003cfigure id=\"attachment_104718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7115.jpg\" alt=\"A perfect pairing for lunch: ham and cheese melt with a fresh side salad.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7115-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A perfect pairing for lunch: ham and cheese melt with a fresh side salad. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Located on the main drag that runs through downtown Danville, the newer, year-old location of the \u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong> now resides in a quaint gray building with a front porch and spacious back patio. As their menu features locally-sourced, seasonal comfort food, now's the time to order their open-face ham and cheese melt. Aged white cheddar oozes over slices of flavorful ham and a large housemade English muffin that's split in two. A side salad garnished with feta cheese and cherry tomatoes makes this a perfect lunchtime meal (which is the only time it's served.) If you're in the mood for dessert, there's also plenty of tasty housemade pastries to choose from to satisfy your sweet tooth.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.itsonthesideboard.com/\" target=\"_blank\">Sideboard\u003c/a>\u003c/strong>\u003cbr>\n90 Railroad Avenue [\u003ca href=\"https://goo.gl/maps/BHc792HpcSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDanville, CA 94526\u003cbr>\nPh: (925) 984-2713\u003cbr>\nHours: Sun-Mon 8am-8pm; Tue-Sat 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SideboardDanville/\" target=\"_blank\">Sideboard Danville\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sideboard_danville/\" target=\"_blank\">@sideboard_danville\u003c/a>\u003cbr>\nPrice range: $ (Sandwiches $10 and under) \u003c/p>\n\u003ch3>A Classic Patty Melt with a Californian Touch\n\u003ch3>\n\u003cfigure id=\"attachment_104590\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7091.jpg\" alt=\"Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104590\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7091-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Diner's stellar patty melt is above and beyond what you'd find at a regular diner. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>A charming throwback to the lunch counters of yesteryear, \u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong> opened its doors this past May in Oakland's Laurel District. While they focus on producing good old-fashioned \u003ca href=\"http://www.eastbayexpress.com/oakland/breakfast-of-champions/Content?oid=4412634\" target=\"_blank\">American breakfasts with a Californian sensibility\u003c/a>, the star of their short lunch menu is their exceptional patty melt, which rises far above what you'd find at your average greasy spoon. Beginning with two buttery, thick-cut slices of housemade rye bread, a juicy hamburger patty (made with humanely raised meat) rests on top of a solid layer of grilled onions, melted Swiss cheese and Russian dressing. Not that you'll need the additional sides of a baby arugula salad, dill pickles and home fries, but those accompany your sizable sandwich as well. Save room for dessert if you can as their cookies and pastries are also all baked on the premises. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003c/strong>\u003cbr>\n3719 MacArthur Blvd. [\u003ca href=\"https://goo.gl/maps/xCFiD2aBRS52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Open Wed-Sun 8am-2pm, Thu 5-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner/\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@SequoiaDiner\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>You Won't Miss Tuna With This Seafood Melt\u003c/h3>\n\u003cfigure id=\"attachment_104856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7142.jpg\" alt=\"The Cook and Her Farmer's outstanding "Big Sur" melt.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7142-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cook and Her Farmer's outstanding \"Big Sur\" melt. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We've complimented the \u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer's\u003c/strong>\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\"> picturesque, slow-cooked grilled cheese in a previous post\u003c/a>. But their \"Big Sur Melt\" takes it one step further by adding tender bites of Florida Gulf shrimp, slivers of green onion and housemade seasonal \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda\u003c/a>\u003c/em> to the mix of melted aged Gruyère, dry Jack and \u003cem>pecorino\u003c/em> cheeses. It's arguably tastier than its sibling sandwich and puts most other seafood-based melts to shame. (Although two other restaurants I mentioned in that same write-up, \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/30/5-bites-gratifying-grilled-cheese-sandwiches-in-oakland/\" target=\"_blank\">The Sacred Wheel\u003c/a> \u003c/strong> and \u003cstrong>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/5-bites-the-best-breakfast-sandwiches-in-oakland/\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>, certainly have noteworthy tuna melt contenders.) If you're able to polish off this entire sandwich, you may find yourself curling up for a nap underneath your table afterwards. \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://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>For When You Want All the Melts\n\u003ch3>\n\u003cfigure id=\"attachment_104547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7062.jpg\" alt=\"Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-104547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7062-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Harissa, a North African chili paste, adds a hint of earthy flavor to Saul's turkey melts. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>Feeling indecisive? Fortunately there's three tantalizingly good melts to choose from at \u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's\u003c/a>\u003c/strong>, the venerable Berkeley restaurant and deli that's been serving up their distinctive take on Jewish food for over 25 years. Given their emphasis on seasonal, local and sustainable ingredients, their turkey melt's stuffed with \u003ca href=\"http://www.eatlikeitmatters.com/\" target=\"_blank\">BN Ranch\u003c/a> turkey with mushrooms, Swiss cheese and a mildly spicy roasted pepper \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Harissa\" target=\"_blank\">harissa\u003c/a>\u003c/em> sauce on grilled \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> sourdough bread (or choose your own.) They also offer the two standard classics: a tuna melt (with Oregon line caught albacore tuna salad with cheddar or Swiss on rye) and a patty melt. Along with their complimentary pickle plate, you'll also get coleslaw, potato salad or mixed green salad as a side; or sub in latkes, knishes, fries or fruit. You can also order just half a sandwich with or without a cup of soup for a lighter meal. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>\u003c/strong>\u003cbr>\n1475 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/QDFcHECqjZK2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 848-DELI (3354)\u003cbr>\nHours: Breakfast & lunch served from 8am-2pm Mon-Fri; 8am-3pm Sat-Sun; Burgers and melts served all day after 11am; Dinner served from 4-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaulsDeli/?ref=ts\" target=\"_blank\">Saul's Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saulsdeli\" target=\"_blank\">@saulsdeli\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\u003ch3>A Double Cheese Extravaganza\n\u003ch3>\n\u003cfigure id=\"attachment_104545\" class=\"wp-caption aligncenter\" style=\"max-width: 4000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_7025-e1.jpg\" alt=\"The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper.\" width=\"4000\" height=\"2248\" class=\"size-full wp-image-104545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1.jpg 4000w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/IMG_7025-e1-960x540.jpg 960w\" sizes=\"(max-width: 4000px) 100vw, 4000px\">\u003cfigcaption class=\"wp-caption-text\">The Peasant Courtyard's Parmesan-encrusted patty melt is a real show stopper. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/h3>\u003c/h3>\u003cp>True to its name, \u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong> has a welcoming outdoor space as well as a cozy, cottage-like atmosphere indoors. One of their signature sandwiches is their show-stopping patty melt. Once you're done admiring its crunchy halo of Parmesan cheese on sourdough bread, you'll appreciate its rich fillings: melted Swiss cheese, sautéed onions and a half-pound of certified Angus beef that's slathered with Russian dressing. A side salad or French fries are included, or substitute in a cup of soup, onion rings or fruit for a few more dollars. They also serve an excellent tuna melt prepared with Albacore tuna, cheddar cheese, tomato, lettuce and sliced red onion on sourdough for a simpler alternative. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rodneyworth.com/peasants-courtyard/\" target=\"_blank\">The Peasant’s Courtyard\u003c/a>\u003c/strong>\u003cbr>\n3195 Danville Blvd. [\u003ca href=\"https://goo.gl/maps/TcRnnXu4TrR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlamo, CA 94507\u003cbr>\nPh: (925) 362-0088\u003cbr>\nHours: Everyday from 7:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Peasants-Courtyard-114485648570493/\" target=\"_blank\">The Peasant's Courtyard\u003c/a>\u003cbr>\nPrice range: $$ (Sandwiches $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"title": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \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.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two New Healthy Grocery Stores Are Coming To The East Bay",
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"content": "\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Along with rising rents and shifting demographics, another sign of change has come to the East Bay: two new health-focused grocery stores--both which emphasize their affordable prices-- will open in Oakland and Emeryville over the next two years. Each is estimated to create around 100 jobs.\u003c/p>\n\u003cp>Nationwide chain \u003ca href=\"https://www.sprouts.com/\" target=\"_blank\">Sprouts Farmers Market\u003c/a>, which is currently being built on Oakland’s Auto Row, will open January 13 of next year, and Portland-based \u003ca href=\"http://www.newseasonsmarket.com/\" target=\"_blank\">New Seasons Market\u003c/a> will open their second California location in the Emeryville Public Market in early 2017. \u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>Smaller stores but still strong competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\">\u003cimg class=\"size-full wp-image-103011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited1.jpg\" alt=\"The future site of the Sprouts in Oakland on Broadway and 30th.\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited1-960x717.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The future site of the Sprouts in Oakland on Broadway and 30th. \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sprouts, which opened its first store in 2002 in Chandler, Arizona, and now has over 200 stores nationwide, focuses on organic and healthy products. A Sprouts store is also smaller than most grocery stores--an average Sprouts store is only 20,000-30,000 square feet, compared to Safeway’s average of 46,000 square feet--making it a good fit for urban locations. The new Oakland store, Diego Romero, Sprouts’ corporate communications manager said, is essentially filling in the distribution gaps in the store’s expansive reach, which stretches throughout the Bay Area and include locations in Petaluma, Walnut Creek, San Ramon.\u003c/p>\n\u003cblockquote>\u003cp>“We do really well in California because it’s such a healthy-minded state,” Diego Romero, Sprouts’ corporate communications manager\u003c/p>\u003c/blockquote>\n\u003cp>Over the last few years, Sprouts has positioned itself as a worthy competitor to Whole Foods. The company \u003ca href=\"http://quotes.wsj.com/SFM\" target=\"_blank\">went public\u003c/a> in 2013, and received praise for its combination of low prices--unlike Whole Foods, they have a weekly circular ad with frequent promotions--and quality produce. In the years following, they’ve expanded aggressively, opening more stores in the Southwest.\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A B Corporation pioneer\u003c/h3>\n\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_103010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\">\u003cimg class=\"size-full wp-image-103010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited2.jpg\" alt=\"A New Seasons in Beaverton, OR.\" width=\"1920\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-400x306.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-800x613.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1440x1103.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-1180x903.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited2-960x735.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A New Seasons in Beaverton, OR. \u003ccite>(New Seasons Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New Seasons is a newer addition to the Bay Area. The Portland-based mini chain, which opened its first store in 2000, has 16 stores in the Oregon, one in Washington and one in San Jose. Like Whole Foods, New Seasons promotes its employee perks, which include profit sharing, and paid time off to volunteer. They’re also the first grocery store to be certified \u003ca href=\"https://www.bcorporation.net/community/new-seasons-market\" target=\"_blank\">as a B Corporation\u003c/a>, a certification awarded to by the nonprofit B Lab to companies that demonstrate “rigorous standards of social and environmental performance, accountability, and transparency.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The company recently announced their expansion into two new areas, the Puget Sound region and Northern California. And while this is only the second official New Seasons store in Northern California, they’re already familiar with the area. New Seasons also owns five \u003ca href=\"http://www.newleaf.com/\" target=\"_blank\">New Leaf Community Markets\u003c/a> in the Santa Cruz area, a collection of similarly healthy food stores.\u003c/p>\n\u003cp>Comparable to Sprouts and Whole Foods, the Emeryville New Seasons will feature large amounts of healthy, local and organic products. Jerry Chevassus, New Seasons Market Head of Store Development, said that about a third of products in a typical New Seasons store are locally sourced. But, unlike their competitors, New Seasons aims to be a one-stop shop through being what’s called a \"dual line grocer,\" meaning that it serves as both a general grocery store and specialty store. Chevassus estimates that about 75% of their products fall under the “healthy” umbrella--local, organic, or non-GMO--but the other 25% of their products are more conventional, traditional offerings.\u003c/p>\n\u003cblockquote>\u003cp>“You can come into a New Seasons Market and get locally sourced organic, grass fed beef--and you can also get your Cheerios,” he said. “We want to give our customers a choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>“I was working in one of our latest grand openings and a women came up to me with her cart and she said, almost in a whisper, ‘Where’s your Diet Pepsi?’ She didn’t want anyone to know. I just started laughing and said, ‘Yeah, I’ll show you where it is.’”\u003cstrong>\u003c/strong>\u003c/p>\n\u003ch3>A crowded field of competitors\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>And while parts of the East Bay--such as food desert neighborhoods like West Oakland that \u003ca href=\"https://nextcity.org/daily/entry/oakland-grocery-store-peoples-community-market-site\" target=\"_blank\">struggle to get\u003c/a> just a single grocery store -- both new stores will go into areas rife with competitors. Sprouts will be located across from discount grocer \u003ca href=\"https://groceryoutlet.com/\" target=\"_blank\">Grocery Outlet\u003c/a> and down the street from the \u003ca href=\"http://www.wholefoodsmarket.com/stores/oakland\" target=\"_blank\">Oakland Whole Foods\u003c/a>. Similarly, the New Seasons is close to both local favorite \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl West\u003c/a> and the \u003ca href=\"http://www.safeway.com/\" target=\"_blank\">Pak N Save\u003c/a> on the Oakland/Emeryville border.\u003c/p>\n\u003cp>But Chevassus said they’re not worried about the competition. “I know there’s a lot of competition in the area, healthy grocery stores,” he said. “But we bring something pretty unique to the table that I think the people in Emeryville and really the entire Bay Area are going to love.”\u003c/p>\n\u003cp>Sprouts isn’t worried either, confident that their commitment to low prices--a \u003ca href=\"http://www.bloomberg.com/news/articles/2014-05-22/sprouts-beating-whole-foods-in-price-war-analysis-shows\" target=\"_blank\">2014 Bloomberg analysis\u003c/a> found that Sprouts’ items were about 13% cheaper than their counterparts at Whole Foods--will endear them to Oaklanders.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Sprouts makes healthy living affordable. We lead with healthy food at great prices, and we really go to market with produce. We’re really looking to give healthy food options to the everyday shopper,” said Romero. “We have such a high sales volume of produce, [and] we do have a larger margin than most stores because of our volume. But we are willing to accept a lower profit margin to offer the best price.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Oakland's Roots of Change is Transforming Food Policy in California",
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"content": "\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's the difference between free range and organic chickens? Should I eat \u003ca href=\"http://www.theguardian.com/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa\" target=\"_blank\">quinoa\u003c/a>? And tell me again why organic spinach is twice the cost of conventional? Given the complexity of contemporary food systems and their related issues, it's not surprising that some consumers latch onto simplistic answers to these confusing series of questions: GMOs = always bad! Small, organic farms = going to save the world! Big ag = the enemy!\u003c/p>\n\u003cp>The Oakland-based organization \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> avoids this kind of easy thinking through their groundbreaking policy work, educational initiatives, and their engaging social media presence. They post a steady stream of topical articles on their \u003ca href=\"http://facebook.com/rootsofchange\" target=\"_blank\">Facebook page\u003c/a> -- with added commentary -- which attracts varied opinions from their fans. These well-intentioned commenters occasionally reduce complicated issues into black-and-white, \"good guys vs. bad guys\" arguments.\u003c/p>\n\u003cp>Roots of Change genuinely wants to change this dynamic. Their social media manager diplomatically steps into these online debates by gently pointing out hidden facets of the convoluted processes that shape our food systems -- thus encouraging a more balanced discussion.\u003c/p>\n\u003cp>In response to an \u003ca href=\"https://www.facebook.com/rootsofchange/photos/a.102897345876.103231.87964505876/10153073645310877/?type=3&theater\" target=\"_blank\">individual who advocated that Foster Farms be shut down\u003c/a> due to concerns over one of its poultry processing plant's water usage, the manager wrote,“It is a bit more complex.\" Then he/she went on to explain that Foster contracts with several local farms.\u003c/p>\n\u003cp>\"If you put [them] out of business, you could hurt just those farmers you'd like to see flourish. A better way would be to grow the market for local, organic and sustainably raised birds and attract producers to that marketplace. But no matter what, it takes water to process chickens, lots of water.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This willingness to think broadly and to deeply engage with the community has made Roots Of Change a formidable organization. (They’ve also attracted a broad audience on Facebook with over 60,000 followers.) The group describes themselves as a “think and do tank,” and their goal is to change current food systems through policy work.\u003c/p>\n\u003cp>Since their inception in 2002, they've laid the foundation for lasting change through many projects, such as helping San Francisco and Los Angeles create viable, effective food policies. They were \u003ca href=\"http://www.rootsofchange.org/policy-watch/roc-sponsored-leg/\" target=\"_blank\">instrumental in shaping Market Match\u003c/a>, the statewide incentive program that matches nutritional benefits like WIC and CalFresh at farmers markets. And they helped influence \u003ca href=\"https://www.cdfa.ca.gov/agvision/\" target=\"_blank\">Ag Vision\u003c/a>, the state’s plan for a healthy agricultural future.\u003c/p>\n\u003cfigure id=\"attachment_103737\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103737 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited21.jpg\" alt=\"Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited21-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Celebrating the passage of nutrition incentive matching legislation AB 1321 at Heart of the City Farmers Market in September. From left: Christina Oatfield, Eli Zigas, Peter Ruddock, Michael Dimock, Assemblymember Phil Ting, Kate Creps, Martin Bourque, Xavier Morales, Allen Moy. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our goal is to catalyze the food movement, [and] provide road maps to victories for transforming the food system,” said Michael Dimock, president of Roots of Change.\u003c/p>\n\u003cp>In the past few years, the group’s main initiative has been the \u003ca href=\"http://www.rootsofchange.org/projects/california-food-policy-council/\" target=\"_blank\">California Food Policy Council\u003c/a>. This group of 29 regional food policy councils works together to share ideas, resources, and lobbies on behalf of food and ag-related issues in Sacramento.\u003c/p>\n\u003cp>The council’s broad goals means that their work can't be narrowly classified. They encompass all aspects of the food system, from the environmental impacts of raising meat to fast food workers’ fight for fair wages.\u003c/p>\n\u003cp>“We have a long history of working with all elements, what we call grass tops to grassroots,” Dimock said.\u003c/p>\n\u003cp>It took a spirited debate in the early days of the council to agree on their six main focus areas: healthy food access; ecological farming systems; small farm viability; farm labor; school food environments; and reasonable food system infrastructure. Council members include advocates from a range of fields, including public health, social justice, local economies, environmentalism and labor.\u003c/p>\n\u003cp>One of Roots Of Change's biggest goals, Dimock said, was to “bring more democracy [and] more people to the food system, because there were too few interest groups controlling the evolution of the food system. That approach has proved to be politically powerful. If you can bring a broad cross section of people into a policy debate, it’s clear that, ‘Wow, people from all walks of life support this. We can get bills passed.’”\u003c/p>\n\u003cfigure id=\"attachment_103736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-103736 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/edited31.jpg\" alt=\"The group discusses their 2013 Legislative Report on Food & Farming at the capitol building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1440x961.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/edited31-960x641.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The group discusses their 2013 Legislative Report on Food & Farming at the Capitol Building in Sacramento in early 2014. From left: Michael Dimock, Y. Armando Nieto, Assemblymember Roger Dickinson, D’Artagnan Scorza, Matthew Marsom, Brenda Ruiz. \u003ccite>(Doris Meier)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When people learn about their work, Dimock says they often assume that mainstream agricultural groups are the enemy, but it’s not true. Agricultural groups, representing farmers weakened by the drought and in search of solutions, have supported Roots of Change on important legislation like climate change bills.\u003c/p>\n\u003cp>“We try to include farmers in all of the conversations we have around the development of bills so that we can take into account their needs. Our long-term vision is that agriculture remain vibrant and central to the California culture and economy. Part of what makes us California is our incredible diversity, and the innovation and farming systems here,” he said, noting California’s storied history that spans the early days of organic farming to landmark events in the food justice movement. “Ag has to remain at the center of our culture.”\u003c/p>\n\u003cp>Roots of Change’s success hasn’t been without its challenges. In 2008 and 2009, \u003ca href=\"http://www.rootsofchange.org/projects/working-diversity-fierce-allies-project/\" target=\"_blank\">the group recognized \u003c/a>that they were struggling with issues of racism and classism and sought outside help. (They're not alone in \u003ca href=\"http://munchies.vice.com/articles/the-new-food-movement-has-a-problem-with-race\" target=\"_blank\">facing this type of criticism regarding diversity\u003c/a>, however.) Following that, the group embarked on a two-year process with Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/roots_of_change\" target=\"_blank\">People’s Grocery\u003c/a> to improve their \"cultural competency\" and unite on common goals.\u003c/p>\n\u003cp>Currently, Dimock said, their biggest problems revolve around funding -- like many non-profits. Historically, the group’s funding has been foundation-based, but as Roots of Change increases their lobbying efforts, many foundations can’t allocate funds for such explicitly political goals.\u003c/p>\n\u003cp>But Dimock is optimistic about the future of the organization. One of their most recent successes was the signing of bill \u003ca href=\"http://asmdc.org/members/a80/news-room/press-releases/governor-brown-signs-gonzalez-bill-protecting-grocery-workers-jobs\" target=\"_blank\">AB 359\u003c/a> into law by Governor Brown this summer. The new law helps protect grocery store workers from being fired when a store changes owners and is the first statewide law of its kind.\u003c/p>\n\u003cp>In the next few weeks, Roots of Change will release their yearly legislative report, which outlines the group’s goals for reworking the state's food system, the policies they support, and reveals how politicians across the state voted. The report also serves as a reminder to politicians that their constituents care about food issues -- while praising those who acknowledge them and calling out those who don’t.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And in the coming years, they're planning to expand the California Food Policy Council across the country, creating a collaborative national group that enacts long-term policy change around food systems.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
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"description": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\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.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
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"description": "Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)",
"title": "5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: A-List Asian Rice Plates in Oakland",
"title": "5 Bites: A-List Asian Rice Plates in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n",
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"excerpt": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
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"description": "Sandwiches, burritos, slices of pizza — these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a “meat and three” often includes this staple grain from Asia.",
"title": "5 Bites: A-List Asian Rice Plates in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches, burritos, slices of pizza -- these are all solid options if you want a fast, affordable meal. But as a Korean-American who grew up eating rice with breakfast, lunch and dinner, my idea of a \"meat and three\" often includes this staple grain from Asia. Given the \u003ca href=\"http://www.sfgate.com/bayarea/article/Asian-population-swells-in-Bay-Area-state-nation-3425777.php\" target=\"_blank\">diverse ethnic population of the Bay Area\u003c/a>, there's no shortage of restaurants to order a humble rice plate -- in its numerous incarnations -- around the clock. Here's five places that I've selected to show the range of tasty rice plates that are available in Oakland; please let us know your favorites in the comments. (And stay tuned for my follow-up post about rice bowls.)\u003c/p>\n\u003ch3>\u003cstrong>Tastiest Breakfast-For-Dinner Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101920\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6283.jpg\" alt=\"Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6283-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chilli Padi's nasi lemak is a spicy melange of salty, fishy and savory flavors. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whenever I head to \u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003c/strong> -- which is located right in the heart of downtown Oakland's Chinatown -- I admit I'm rather lazy and default to ordering one of two of my favorite Malay dishes: a big bowl of \u003ca href=\"https://en.wikipedia.org/wiki/Laksa\" target=\"_blank\">\u003cem>laksa mee\u003c/em>\u003c/a>, a spicy coconut milk noodle soup, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Nasi_lemak\" target=\"_blank\">nasi lemak\u003c/a>, \u003c/em>which is considered\u003cem> \u003c/em>the country's national dish. Typically eaten for breakfast, it's now consumed all day in Malaysia and neighboring Southeast Asian countries. There's myriad incarnations, but a traditional version, like the one served at Chilli Padi, contains the following mini-buffet: stir-fried, chili-infused anchovies; roasted, salted peanuts; half of a hard-boiled egg, curried meat (in this case, tender slices chicken with potatoes); fresh cucumbers; and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">sambal\u003c/a>\u003c/em>, or chili paste. They also include a small side of pickled cabbage that's reminiscent of a milder form of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. But the most alluring component is its centerpiece: an aromatic mound of coconut milk rice flavored with cloves and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pandanus\" target=\"_blank\">pandan\u003c/a>\u003c/em> leaves. (Sometimes the entire dish is wrapped in or served on top of one of these leaves as well.) Its rich flavor lives up to the dish's name, as \u003cem>nasi lemak \u003c/em>translates to \"fat rice\" (although from a culinary standpoint, \u003ca href=\"http://zesterdaily.com/cooking/malaysian-rice-dish-nasi-lemak-recipe/\" target=\"_blank\">it means \"enriched\"\u003c/a>.) There's a good chance you'll leave the restaurant a little bit fatter and happier afterwards.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chillipadimalaysiancuisine.com/index.html\" target=\"_blank\">Chilli Padi\u003c/a>\u003c/strong>\u003cbr>\n366 8th Street [\u003ca href=\"https://goo.gl/maps/Px7wDH83gDr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 891-8862\u003cbr>\nHours: Mon-Thu and Sun 11am-10pm; Fri-Sat 11am-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chillipadimalaysiancuisine\" target=\"_blank\">Chilli Padi Malaysian Cuisine\u003c/a>\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003c/p>\n\u003ch3>\u003cstrong>Best Cinderella-esque Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/BUN.jpg\" alt=\"Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \" width=\"1920\" height=\"1079\" class=\"size-full wp-image-102179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/BUN-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bún Mam Sóc Trang's plentiful broken rice plate also comes with a small bowl of clear chicken-pork broth. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've heaped loads of praise upon \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a> \u003c/strong>in my previous '5 Bites' write-up about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">excellent Vietnamese food in Oakland\u003c/a>. It's worth trekking out to East Oakland to eat anything and everything that emerges from their homestyle kitchen -- but you can't go wrong with ordering the beloved Saigon (Ho Chi Minh City) street food dish, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m\" target=\"_blank\">cơm tấm\u003c/a>\u003c/em>, or broken rice plates. (The dish originates from southern Vietnamese farmers that repurposed the unsellable grains that were broken during the milling process into cheap meals.) There's 11 to choose from on their menu, depending on whether you want grilled or shredded pork, crispy chicken or simmered prawns. They're paired with great sides such as \u003cem>s\u003c/em>\u003ci>trứng hấp, \u003c/i>or steamed\u003ci> \u003c/i>egg cakes filled with translucent noodles and pork and fried shrimp cakes with a delicate, flaky crust. Be sure to dip your meat in the \u003cem>nuoc cham\u003c/em> made from fermented fish sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">Bún Mam Sóc Trang\u003c/a>\u003c/strong>\u003cbr>\n1326 E 18th Street [\u003ca href=\"http://goo.gl/maps/lCuGK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tue-Sun 8am-6pm; From 4-6pm, Take-Out Only\u003cbr>\nPrice range: $ (Rice Plates $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003ch3>\u003cstrong>The Best Polynesian Rice Plate with Thanksgiving-Sized Portions\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102024\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6357.jpg\" alt=\"The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6357-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The overflowing BBQ Plate at Mo's Hut is more like a full-size platter of food. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As global explorers landed on Hawaii's shores throughout its history of settlement, native foods that were gradually introduced -- such as \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Malasada\" target=\"_blank\">malasadas\u003c/a>\u003c/em> (Portugal) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Cha_siu_bao\" target=\"_blank\">manapua\u003c/a>\u003c/em> (China) -- helped create a diverse indigenous cuisine. Japan's influence is most evident, with unique dishes like \u003ca href=\"https://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">Spam \u003cem>musubi\u003c/em>\u003c/a>, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Poke_(fish_salad)\" target=\"_blank\">poke\u003c/a>\u003c/em> and \u003ca href=\"https://en.wikipedia.org/wiki/Shave_ice\" target=\"_blank\">shave ice\u003c/a>. Over at \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>, a cozy \u003ca href=\"http://www.eastbayexpress.com/oakland/food-tastes-better-when-youre-having-fun/Content?oid=4247574\" target=\"_blank\">Samoan-Hawaiian venue\u003c/a> in Fruitvale, you can get a quintessential Hawaiian \u003ca href=\"https://en.wikipedia.org/wiki/Plate_lunch\" target=\"_blank\">plate lunch\u003c/a> with platter-sized portions. The standard two scoops of white rice and macaroni salad (with a hefty addition of potatoes and imitation crab) are crammed into a container that barely holds a huge pile of grilled short ribs (prepared and seasoned like Korean \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>) and barbecued chicken thighs and beef that are glazed with a sweet teriyaki sauce. This feast will easily feed two people, so sharing is encouraged. If you're in the mood for something different, they also have the \"Mo's Special\" with corned beef, \u003cem>chop suey\u003c/em>, barbecued chicken and coconut milk bananas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/mos-hut-oakland\" target=\"_blank\">Mo's Hut\u003c/a>\u003c/strong>\u003cbr>\n2676 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/k7sn2iuxAT52\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 328-1677\u003cbr>\nHours: Tue-Fri 10am-7pm; Sat 9am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mos.hut.7\" target=\"_blank\">Mo's Hut\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>The Rice Plate with the Best International Pedigree\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101991\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Dama.jpg\" alt=\"Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Dama-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Juicy pork tonkatsu swims in a pool of savory curry sauce from AS B-Dama. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry rice, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_curry\" target=\"_blank\">karē raisu\u003c/a>\u003c/em>, is a fusion dish that dates back to the 19th century. \u003ca href=\"http://www.seriouseats.com/2010/06/big-in-japan-kare-raisu-japanese-curry-rice.html\" target=\"_blank\">It was introduced to the Japanese by the British\u003c/a> (who developed a taste for curry during the era of colonial rule in India.) A part of my mom's repertoire of Korean \"fast food,\" it was one of the quick-and-easy dinners she'd throw together for my brother and me. She'd sautée chopped onions, carrots and potatoes with chunks of beef, then simmer the mixture with water and cubes of concentrated curry spices from the popular \u003ca href=\"http://www.sbfoods-worldwide.com/foodCulture/curry/foods.html\" target=\"_blank\">S & B \"Golden Curry\" brand\u003c/a>. (Koreans also became partial to curry rice through similar wartime circumstances; they were influenced by Japanese culture during the \u003ca href=\"https://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">35-year period of occupation\u003c/a> in the early 20th century.) The \u003ci>katsu-karē\u003c/i> variant comes with a breaded, deep-fried pork cutlet that downtown Oakland's \u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong> offers on its lunchtime menu. With no added vegetables, their earthy, flavorful curry is less like a stew and functions more as a dipping sauce for their juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tonkatsu\" target=\"_blank\">tonkatsu\u003c/a>\u003c/em>. And a fresh garden salad with ginger dressing nicely balances the substantial helpings of starch and protein. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan’s Market, 907 Washington Street [\u003ca href=\"https://goo.gl/maps/k2qXvgaucZx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: Everyday 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Thai Comfort Food Rice Plate\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_101923\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101923\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6279.jpg\" alt=\"Khao mun gai is a classic Thai comfort food dish.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6279-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Khao mun gai is a classic Thai comfort food dish. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've been a fan of Oakland's \u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong> since its opening back in 2011 when I first \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">reviewed it for Bay Area Bites\u003c/a>. They've tweaked their offerings over the years and now serve nine rice plates, instead of bowls, at lunchtime. It's no surprise that \u003ca title=\"Hainanese chicken rice\" href=\"https://en.wikipedia.org/wiki/Hainanese_chicken_rice\">Hainanese chicken rice\u003c/a>, one of Singapore's national dishes (which originally hailed from southern China), is featured on Hawker Fare's street food-centric menu. They serve the Thai rendition here (\u003cem>khao mun gai\u003c/em>) but the basic components are similar: poached, boneless chicken that's silkily soft in texture; unctuous rice cooked in chicken broth and fat; crisp cucumber slices; sprigs of cilantro; and a thick, fermented bean dipping sauce. (Chili sauce or chicken broth often accompanies the Singapore or Malay versions.) Be sure to add an over easy fried egg for $1.50 to up the umami quotient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hawkerfare.com/\" target=\"_blank\">Hawker Fare\u003c/a>\u003c/strong>\u003cbr>\nAddress: 2300 Webster Street [\u003ca href=\"https://goo.gl/maps/GNPZALUqjvR2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 832-8896\u003cbr>\nHours: Lunch: Mon–Fri 11am–2:30pm; Dinner: Tue–Thu 5:30pm-9:30pm Fri-Sat 5:30pm–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hawker-Fare/149165815151519\" target=\"_blank\">Hawker Fare\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003cbr>\nPrice range: $$ (Rice Plates $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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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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