window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_131669": {
"type": "attachments",
"id": "bayareabites_131669",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131669",
"found": true
},
"parent": 131667,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-e1544422616543.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/ramenwell-tantan-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1544422586,
"modified": 1544469428,
"caption": "Wintertime means it's spicy tori tantanmen time at Ramenwell.",
"description": "Wintertime means it's spicy tori tantanmen time at Ramenwell.",
"title": "Wintertime means it's spicy tori tantanmen time at Ramenwell.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131656": {
"type": "attachments",
"id": "bayareabites_131656",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131656",
"found": true
},
"parent": 131655,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1.jpg",
"width": 1200,
"height": 800
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-top-1-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1544214374,
"modified": 1544214414,
"caption": "Lamees Dahbour and Reem Assil",
"description": "Lamees Dahbour and Reem Assil",
"title": "Lamees Dahbour and Reem Assil",
"credit": "Jim Sullivan",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131581": {
"type": "attachments",
"id": "bayareabites_131581",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131581",
"found": true
},
"parent": 131578,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-e1543615836437.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-mohinga-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1543615814,
"modified": 1543811145,
"caption": "A bowl of mohinga from Beyond Burma will get you through the winter.",
"description": "A bowl of mohinga from Beyond Burma will get you through the winter.",
"title": "beyondburma-mohinga",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131482": {
"type": "attachments",
"id": "bayareabites_131482",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131482",
"found": true
},
"parent": 131480,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-e1543137417578.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/barbara-main-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1543137397,
"modified": 1543182946,
"caption": "Teglia romana, fresh out of the oven at Barbara Express.",
"description": "Teglia romana, fresh out of the oven at Barbara Express.",
"title": "Teglia romana, fresh out of the oven at Barbara Express.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131423": {
"type": "attachments",
"id": "bayareabites_131423",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131423",
"found": true
},
"parent": 131420,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-e1542603609542.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/galbi-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1542603584,
"modified": 1542657530,
"caption": "The extraordinary galbi (and kimchee) at Maum in Palo Alto.",
"description": "The extraordinary galbi (and kimchee) at Maum in Palo Alto.",
"title": "The extraordinary galbi (and kimchee) at Maum in Palo Alto.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130435": {
"type": "attachments",
"id": "bayareabites_130435",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130435",
"found": true
},
"parent": 130433,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-1000x576.jpg",
"width": 1000,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5.jpg",
"width": 1000,
"height": 666
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-5-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1536993113,
"modified": 1536993239,
"caption": "Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp",
"description": null,
"title": "turkey-dinner-harrys-hofbrau",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131235": {
"type": "attachments",
"id": "bayareabites_131235",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131235",
"found": true
},
"parent": 131233,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-e1541810684238.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/eggs-benny-saratoga-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1541810662,
"modified": 1542038913,
"caption": "A different kind of green eggs and ham for brunch at The Saratoga.",
"description": "A different kind of green eggs and ham for brunch at The Saratoga.",
"title": "A different kind of green eggs and ham for brunch at The Saratoga.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131106": {
"type": "attachments",
"id": "bayareabites_131106",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131106",
"found": true
},
"parent": 131081,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-e1541614225476.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/ClifFamilyTasting_spring2017-178-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1540830908,
"modified": 1541614238,
"caption": "Where to eat during Napa Valley Film Festival",
"description": "Where to eat during Napa Valley Film Festival",
"title": "Where to eat during Napa Valley Film Festival",
"credit": "Clif Family",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131157": {
"type": "attachments",
"id": "bayareabites_131157",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131157",
"found": true
},
"parent": 131155,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-e1541194393828.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/11/fivehappiness-green-onion-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1541194368,
"modified": 1541437279,
"caption": "Green onion pancake at Five Happiness. ",
"description": "Green onion pancake at Five Happiness. ",
"title": "Green onion pancake at Five Happiness.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_131027": {
"type": "attachments",
"id": "bayareabites_131027",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "131027",
"found": true
},
"parent": 130987,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-e1540240592992.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1200x800.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC00562-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1540240533,
"modified": 1540240578,
"caption": "Strong's rice cakes with cheese and multi game birds.",
"description": "Strong's rice cakes with cheese and multi game birds.",
"title": "Strong's rice cakes with cheese and multi game birds.",
"credit": "Grace Cheung",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130999": {
"type": "attachments",
"id": "bayareabites_130999",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130999",
"found": true
},
"parent": 130991,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-e1539985568410.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/littlevietnam-fish-main-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1539985548,
"modified": 1540224632,
"caption": "Crispy lemongrass fish banh mi at Little Vietnam.",
"description": "Crispy lemongrass fish banh mi at Little Vietnam.",
"title": "Crispy lemongrass fish banh mi at Little Vietnam.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_130879": {
"type": "attachments",
"id": "bayareabites_130879",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "130879",
"found": true
},
"parent": 130872,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-e1539636762806.jpg",
"width": 1920,
"height": 1279
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"complete_open_graph": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1200x799.jpg",
"width": 1200,
"mimeType": "image/jpeg",
"height": 799
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2018/10/harvestwheat-breads-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1539636742,
"modified": 1539653414,
"caption": "Just a few of the many bready and baked selections you'll find at Harvest Wheat Field Bakery in the Inner Richmond.",
"description": "Just a few of the many bready and baked selections you'll find at Harvest Wheat Field Bakery in the Inner Richmond.",
"title": "Just a few of the many bready and baked selections you'll find at Harvest Wheat Field Bakery in the Inner Richmond.",
"credit": "tablehopper.com",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
},
"trevorfelch": {
"type": "authors",
"id": "11338",
"meta": {
"index": "authors_1716337520",
"id": "11338",
"found": true
},
"name": "Trevor Felch",
"firstName": "Trevor",
"lastName": "Felch",
"slug": "trevorfelch",
"email": "trevor.felch@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. Before this post, I was a restaurants writer for Thrillist and SF Weekly, along with covering the wine industry for Vino 24/7. I've also dabbled in tech start-ups (of course) and TV journalism (most recently with NBC on their Rio Olympics research team). You'll find me at taquerias, bakeries, bars, pizzerias, corner bistros and tasting menu destinations throughout the Bay Area. Cheers!\u003c/p>",
"avatar": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Trevor Felch | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/trevorfelch"
},
"marciagagliardi": {
"type": "authors",
"id": "11398",
"meta": {
"index": "authors_1716337520",
"id": "11398",
"found": true
},
"name": "Marcia Gagliardi",
"firstName": "Marcia",
"lastName": "Gagliardi",
"slug": "marciagagliardi",
"email": "marcia@tablehopper.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Marcia Gagliardi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/marciagagliardi"
},
"gcheung": {
"type": "authors",
"id": "11404",
"meta": {
"index": "authors_1716337520",
"id": "11404",
"found": true
},
"name": "Grace Cheung",
"firstName": "Grace",
"lastName": "Cheung",
"slug": "gcheung",
"email": "gcheung@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Grace was a social media and digital producer at KQED, and her love of food keeps her busy! As an amateur photographer and chef, she documents her recipes, restaurant adventures, and more on her blog, \u003ca href=\"https://put-an-egg-on-it.com/\">Put An Egg On It\u003c/a>. You can mostly follow her eating adventures on Instagram at \u003ca href=\"https://www.instagram.com/gcheung28/\">@gcheung28\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "jpepinheart",
"roles": [
"editor"
]
},
{
"site": "about",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": []
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Grace Cheung | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/9d5b5595007c3709533a8959e3eda091?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/gcheung"
},
"illyannamaisonet": {
"type": "authors",
"id": "11551",
"meta": {
"index": "authors_1716337520",
"id": "11551",
"found": true
},
"name": "illyanna Maisonet",
"firstName": "illyanna",
"lastName": "Maisonet",
"slug": "illyannamaisonet",
"email": "sfmuralista@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Illyanna Maisonet is a first-generation Puerto Rican and a cook. She sometimes writes about food, too. She has written for Food&Wine, Vice Munchies, Food52 and Lucky Peach. Her column, \u003cem>Cocina Boricua\u003c/em>, explores and preserves traditional Puerto Rican recipes.\r\n\r\nTwitter: \u003ca title=\"@eatgordaeat\" href=\"http://twitter.com/eatgordaeat\">@eatgordaeat\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "illyanna Maisonet | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f31d42ce3acd0a990fc99ced73504d06?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/illyannamaisonet"
},
"meaghantiernan": {
"type": "authors",
"id": "11554",
"meta": {
"index": "authors_1716337520",
"id": "11554",
"found": true
},
"name": "Meaghan Tiernan",
"firstName": "Meaghan",
"lastName": "Tiernan",
"slug": "meaghantiernan",
"email": "meaghan.tiernan@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": null,
"avatar": "https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
}
],
"headData": {
"title": "Meaghan Tiernan | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f5eb416cf74572655925bb0b79be8297?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/meaghantiernan"
}
},
"pagesReducer": {
"bayareabites_category_restaurants-and-bars": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"score": 13.892162
},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"title": "restaurants, bars, cafes, pop-ups",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 11
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=restaurants-and-bars",
"seeMore": false,
"paginated": true,
"page": 11
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_131667": {
"type": "posts",
"id": "bayareabites_131667",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131667",
"score": null,
"sort": [
1544470235000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1544470235,
"format": "standard",
"disqusTitle": "Table Talk: Japanese Brunch and Ramen, Holiday Specials, Crab!",
"title": "Table Talk: Japanese Brunch and Ramen, Holiday Specials, Crab!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new Japanese-inspired brunch you’ll want to try, and the Mission has a cozy ramen spot (with incredible taro soft-serve!). The holidays are in full swing with Dungeness crab specials, chiles rellenos en nogada, and special lunch service at Bix and Campton Place Restaurant.\u003c/p>\n\u003ch2>Brunch Item Alert: Soft-Shell Crab Benedict! And Other Japanese-Inspired Dishes.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nAt Nabe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9SriMWMd9Rm\">1325 9th Ave., San Francisco\u003c/a>\u003cbr>\nSat–Sun 9:30am–2:30pm (subject to change)\u003c/p>\n\u003cfigure id=\"attachment_131670\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-crab-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Soft-shell crab Benedict at Asahiru. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new weekend pop-up happening in Nabe in the Inner Sunset: meet \u003cstrong>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003c/strong>, a Japanese-inspired brunch from chef Hiro Makiyama (who has returned from training in Japan for three years) and Alex Tao. Their signature item is their brilliant soft-shell crab Benedict, with yuzu-infused hollandaise and a pop of bright green flavor from the shiso garnish, plus a side salad. I love how they griddled and pressed the English muffin, and the poached egg yolk and hollandaise will run into the country potatoes on the plate as well (so decadent). One crab is plenty ($18), or get two for $27, or three for $36 (but that would be incredibly rich). There’s also the option to get their panko-fried, thick-cut Canadian bacon as the base ($14 or $18 for two), or a side for $3 (do it).\u003c/p>\n\u003cfigure id=\"attachment_131671\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-denver-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Denver-style tamago soft scramble. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other options include a tamago soft-scramble (they use dashi in the eggs), and they cleverly subbed green bell pepper with shishito peppers in their Denver-style scramble, $15. There’s also a kimcheese version.\u003c/p>\n\u003cfigure id=\"attachment_131672\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-ham-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Thick-cut Canadian bacon katsu--you want this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many side items, from pork or chicken katsu, croquettes, and we enjoyed the fried pumpkin special. Any of these would be a great addition to the vegetarian breakfast curry ($8), which looked so good — I’m coming back for that! You can also indulge in the lunchier side of brunch with the Wagyudon ($12), with wagyu beef and onions simmered in a mildly sweet au jus over rice.\u003cspan class=\"Apple-converted-space\"> \u003c/span>The name asahiru comes from \u003cem>asa\u003c/em>, which means morning, and \u003cem>hiru\u003c/em>, which means noon, so you can decide where you fit best on the spectrum.\u003c/p>\n\u003ch2>Warm Up with New Ramen at Ramenwell, But Don't Miss the Taro Soft-Serve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>\u003cbr>\n3378 18th St., San Francisco\u003c/p>\n\u003cfigure id=\"attachment_131673\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-back-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The back dining room at Ramenwell. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooler nights have arrived, which means a bowl of steamy ramen is especially welcome. There’s a new and friendly ramen spot in the Mission that took over the former Ken Ken Ramen space called \u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>. The place has a new and sleek look, with groovy lighting, a front bar, upbeat music, and the back has a counter flanking the kitchen (perfect for solo diners) and tables too. The chef-owner is Chicago transplant Harold Jurado (Yusho, Chizakaya), who offers a menu of creative and non-traditional ramen bowls, from 20-hour pork tonkotsu to tori paitan (creamy chicken) to a vegetarian mushroom shoyu, all for $15 and under.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went for the spicy tori tantanmen, with creamy chicken broth, spicy miso chicken tantan, bean sprouts, scallions, cilantro, and spicy sesame oil. Chicken and turkey are ground and cured overnight with miso, giving a rich and fuller flavor. What really stood out is the golden egg, cured with sake, soy, mirin, garlic, and ginger — it’s a bright yellow yolk, creamy and tangier than others. Many ramen places serve eggs that are still cold, but here, the temperature was just right.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The noodles are a definite al dente — but it means they hold up until you’re at the very end of your bowl without getting mushy (the chef sources them from Hawaii). At first, I thought the bowl was a little heavy on the oil, but as you start digging in, it all comes together in a satisfying way.\u003c/p>\n\u003cp>I also had a taste of their holiday special ramen, which featured the ends of barbecue pork belly that they have 4505 Burgers and BBQ smoke for them. The ends are chopped up with chile oil and serve with the tori paitan broth. It was like a smoky love child of barbecue and ramen and you really should order it. It wasn’t too fatty either — they use a pork belly that is less fatty than most.\u003c/p>\n\u003cfigure id=\"attachment_131674\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-taro-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't matter how cold out it is, get the taro soft-serve. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some other small plates on the menu (the wagyu tataki and hamachi with bone marrow are reportedly a big hit), a varied selection of sake, American and Japanese beers, cider, and some wines that interestingly aren’t listed with a producer but okay, and the photo finish is the taro soft-serve. Don’t let the matcha tempt you, it’s all about the captivating taro, which is earthy, creamy, and rich. Loved the fresh and crisp vanilla cone, what a delight for $5.\u003c/p>\n\u003ch2>Dungeness Crab Specials at Gott's Roadside\u003c/h2>\n\u003cp>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003cbr>\nAt all Gott's Bay Area and Wine Country locations\u003c/p>\n\u003cfigure id=\"attachment_131675\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CrabShrimpSaladwCrabSandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Two Dungeness crab specials at Gott's Roadside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dungeness crab season is in full swing and \u003cstrong>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003c/strong> is now offering their seasonal crab specials at all Bay Area locations through January 31, 2019 (contingent on the crab season). The Dungeness crab is sourced from local purveyors and piled into their\u003cb> \u003c/b>Dungeness Crab Sandwich with housemade Meyer lemon aioli, green onions, and romaine lettuce (yeah, it’s back!) on a toasted brioche bun ($19.99).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>But then there’s the Dungeness Crab & Bay Shrimp Louie, with sliced avocado, tomatoes, hard-boiled egg, lemon wedge, and a side of secret sauce, all on crisp romaine lettuce lightly tossed in lemon-dijon vinaigrette (also $19.99). Yeah, it’s great to get avocado AND crab in the winter.\u003c/p>\n\u003cp>And just in case you’re in the mood for a holiday treat, you can also get their new egg nog shake (available until December 31, 2018), made with organic Three Twins egg nog ice cream, and hand-spun to order with Clover Egg Nog ($6.99–$7.99).\u003c/p>\n\u003ch2>A Holiday Tradition: Chiles Rellenos en Nogada\u003c/h2>\n\u003cp>\u003ca href=\"https://www.donatomas.com/\">Doña Tomás\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vv7GZ6NPNgR2\">5004 Telegraph Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DTFFX-4648-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The annual holiday special of chiles rellenos en nogada at Doña Tomás. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best parts about the holidays are all the special dishes that come around, and \u003ca href=\"https://www.donatomas.com/\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a> in Oakland will be serving a customer favorite and annual tradition: \u003cstrong>chiles rellenos en nogada\u003c/strong>. You get a roasted poblano chile stuffed with cheese, yams, and herbs, covered in a walnut-cream sauce and sprinkled with pomegranate seeds! The dish is served with black beans and housemade corn tortillas and costs $23. Be sure to swing by during the month of December to enjoy it.\u003c/p>\n\u003ch2>Special Holiday Lunch Service at Bix and Campton Place\u003c/h2>\n\u003cp>\u003ca href=\"http://www.bixrestaurant.com\">Bix\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/aeb3APvBxUp\">56 Gold St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pTjv8jwS6Ro\">340 Stockton St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bix-burger-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Holiday lunch perfection is the Bix burger, fries, and martini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most festive places to celebrate the holidays is \u003ca href=\"http://www.bixrestaurant.com\">\u003cstrong>Bix\u003c/strong>\u003c/a>, which recently celebrated 30 years of pouring us strong martinis. Cheers to that! A fun tradition they have is to offer holiday lunch service throughout the week instead of their usual Friday-only service. From now until December 21, they are open every weekday for lunch starting at 11:30am, except December 14, when they will be closed for a private event. Be sure to make a reservation. And don’t miss the potato pillows with caviar!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The elegant \u003cstrong>\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003c/strong> is right on Union Square, and they decided to open for holiday lunch service Thu–Sat from 11:30am–1:45pm through January. Chef Srijith Gopinathan — who just maintained one Michelin star for the restaurant — has put together a menu with dishes like chestnut soup with grilled beech mushrooms, Asian pear, Cognac, and salted boondi; guinea hen “samosa” with tomato butter, fuyu persimmon, and frisée salad; and Maine lobster with coconut curry, romanesco, puffed black rice, and potatoes. For the full menu, please see \u003ca href=\"https://www.dropbox.com/s/zq2ydpdcyr1222z/Holiday%20Lunch%20Menu.pdf?dl=0\">here\u003c/a>. You can walk off the lunch while holiday shopping in Union Square.\u003c/p>\n\n",
"disqusIdentifier": "131667 https://ww2.kqed.org/bayareabites/?p=131667",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/10/table-talk-japanese-brunch-and-ramen-holiday-specials-crab/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1436,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1544643773,
"excerpt": "Discover a Japanese-inspired brunch and ramen spot, plus holiday specials: Dungeness crab, chiles rellenos en nogada, and more.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Discover a Japanese-inspired brunch and ramen spot, plus holiday specials: Dungeness crab, chiles rellenos en nogada, and more.",
"title": "Table Talk: Japanese Brunch and Ramen, Holiday Specials, Crab! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Japanese Brunch and Ramen, Holiday Specials, Crab!",
"datePublished": "2018-12-10T11:30:35-08:00",
"dateModified": "2018-12-12T11:42:53-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-japanese-brunch-and-ramen-holiday-specials-crab",
"status": "publish",
"path": "/bayareabites/131667/table-talk-japanese-brunch-and-ramen-holiday-specials-crab",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Japanese-inspired brunch you’ll want to try, and the Mission has a cozy ramen spot (with incredible taro soft-serve!). The holidays are in full swing with Dungeness crab specials, chiles rellenos en nogada, and special lunch service at Bix and Campton Place Restaurant.\u003c/p>\n\u003ch2>Brunch Item Alert: Soft-Shell Crab Benedict! And Other Japanese-Inspired Dishes.\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nAt Nabe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9SriMWMd9Rm\">1325 9th Ave., San Francisco\u003c/a>\u003cbr>\nSat–Sun 9:30am–2:30pm (subject to change)\u003c/p>\n\u003cfigure id=\"attachment_131670\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-crab-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Soft-shell crab Benedict at Asahiru. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new weekend pop-up happening in Nabe in the Inner Sunset: meet \u003cstrong>\u003ca href=\"https://www.facebook.com/asahiru415/\">Asahiru\u003c/a>\u003c/strong>, a Japanese-inspired brunch from chef Hiro Makiyama (who has returned from training in Japan for three years) and Alex Tao. Their signature item is their brilliant soft-shell crab Benedict, with yuzu-infused hollandaise and a pop of bright green flavor from the shiso garnish, plus a side salad. I love how they griddled and pressed the English muffin, and the poached egg yolk and hollandaise will run into the country potatoes on the plate as well (so decadent). One crab is plenty ($18), or get two for $27, or three for $36 (but that would be incredibly rich). There’s also the option to get their panko-fried, thick-cut Canadian bacon as the base ($14 or $18 for two), or a side for $3 (do it).\u003c/p>\n\u003cfigure id=\"attachment_131671\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-denver-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Denver-style tamago soft scramble. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other options include a tamago soft-scramble (they use dashi in the eggs), and they cleverly subbed green bell pepper with shishito peppers in their Denver-style scramble, $15. There’s also a kimcheese version.\u003c/p>\n\u003cfigure id=\"attachment_131672\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/asahiru-ham-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Thick-cut Canadian bacon katsu--you want this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many side items, from pork or chicken katsu, croquettes, and we enjoyed the fried pumpkin special. Any of these would be a great addition to the vegetarian breakfast curry ($8), which looked so good — I’m coming back for that! You can also indulge in the lunchier side of brunch with the Wagyudon ($12), with wagyu beef and onions simmered in a mildly sweet au jus over rice.\u003cspan class=\"Apple-converted-space\"> \u003c/span>The name asahiru comes from \u003cem>asa\u003c/em>, which means morning, and \u003cem>hiru\u003c/em>, which means noon, so you can decide where you fit best on the spectrum.\u003c/p>\n\u003ch2>Warm Up with New Ramen at Ramenwell, But Don't Miss the Taro Soft-Serve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>\u003cbr>\n3378 18th St., San Francisco\u003c/p>\n\u003cfigure id=\"attachment_131673\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-back-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The back dining room at Ramenwell. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cooler nights have arrived, which means a bowl of steamy ramen is especially welcome. There’s a new and friendly ramen spot in the Mission that took over the former Ken Ken Ramen space called \u003ca href=\"https://www.facebook.com/pages/category/Ramen-Restaurant/Ramenwell-162718027778118/\">Ramenwell\u003c/a>. The place has a new and sleek look, with groovy lighting, a front bar, upbeat music, and the back has a counter flanking the kitchen (perfect for solo diners) and tables too. The chef-owner is Chicago transplant Harold Jurado (Yusho, Chizakaya), who offers a menu of creative and non-traditional ramen bowls, from 20-hour pork tonkotsu to tori paitan (creamy chicken) to a vegetarian mushroom shoyu, all for $15 and under.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went for the spicy tori tantanmen, with creamy chicken broth, spicy miso chicken tantan, bean sprouts, scallions, cilantro, and spicy sesame oil. Chicken and turkey are ground and cured overnight with miso, giving a rich and fuller flavor. What really stood out is the golden egg, cured with sake, soy, mirin, garlic, and ginger — it’s a bright yellow yolk, creamy and tangier than others. Many ramen places serve eggs that are still cold, but here, the temperature was just right.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The noodles are a definite al dente — but it means they hold up until you’re at the very end of your bowl without getting mushy (the chef sources them from Hawaii). At first, I thought the bowl was a little heavy on the oil, but as you start digging in, it all comes together in a satisfying way.\u003c/p>\n\u003cp>I also had a taste of their holiday special ramen, which featured the ends of barbecue pork belly that they have 4505 Burgers and BBQ smoke for them. The ends are chopped up with chile oil and serve with the tori paitan broth. It was like a smoky love child of barbecue and ramen and you really should order it. It wasn’t too fatty either — they use a pork belly that is less fatty than most.\u003c/p>\n\u003cfigure id=\"attachment_131674\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/ramenwell-taro-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">It doesn't matter how cold out it is, get the taro soft-serve. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some other small plates on the menu (the wagyu tataki and hamachi with bone marrow are reportedly a big hit), a varied selection of sake, American and Japanese beers, cider, and some wines that interestingly aren’t listed with a producer but okay, and the photo finish is the taro soft-serve. Don’t let the matcha tempt you, it’s all about the captivating taro, which is earthy, creamy, and rich. Loved the fresh and crisp vanilla cone, what a delight for $5.\u003c/p>\n\u003ch2>Dungeness Crab Specials at Gott's Roadside\u003c/h2>\n\u003cp>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003cbr>\nAt all Gott's Bay Area and Wine Country locations\u003c/p>\n\u003cfigure id=\"attachment_131675\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CrabShrimpSaladwCrabSandwich-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Two Dungeness crab specials at Gott's Roadside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dungeness crab season is in full swing and \u003cstrong>\u003ca href=\"http://www.gotts.com/\">Gott’s Roadside\u003c/a>\u003c/strong> is now offering their seasonal crab specials at all Bay Area locations through January 31, 2019 (contingent on the crab season). The Dungeness crab is sourced from local purveyors and piled into their\u003cb> \u003c/b>Dungeness Crab Sandwich with housemade Meyer lemon aioli, green onions, and romaine lettuce (yeah, it’s back!) on a toasted brioche bun ($19.99).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>But then there’s the Dungeness Crab & Bay Shrimp Louie, with sliced avocado, tomatoes, hard-boiled egg, lemon wedge, and a side of secret sauce, all on crisp romaine lettuce lightly tossed in lemon-dijon vinaigrette (also $19.99). Yeah, it’s great to get avocado AND crab in the winter.\u003c/p>\n\u003cp>And just in case you’re in the mood for a holiday treat, you can also get their new egg nog shake (available until December 31, 2018), made with organic Three Twins egg nog ice cream, and hand-spun to order with Clover Egg Nog ($6.99–$7.99).\u003c/p>\n\u003ch2>A Holiday Tradition: Chiles Rellenos en Nogada\u003c/h2>\n\u003cp>\u003ca href=\"https://www.donatomas.com/\">Doña Tomás\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vv7GZ6NPNgR2\">5004 Telegraph Ave., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131683\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DTFFX-4648-800x1199.jpg\" alt=\"\" width=\"800\" height=\"1199\">\u003cfigcaption class=\"wp-caption-text\">The annual holiday special of chiles rellenos en nogada at Doña Tomás. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best parts about the holidays are all the special dishes that come around, and \u003ca href=\"https://www.donatomas.com/\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a> in Oakland will be serving a customer favorite and annual tradition: \u003cstrong>chiles rellenos en nogada\u003c/strong>. You get a roasted poblano chile stuffed with cheese, yams, and herbs, covered in a walnut-cream sauce and sprinkled with pomegranate seeds! The dish is served with black beans and housemade corn tortillas and costs $23. Be sure to swing by during the month of December to enjoy it.\u003c/p>\n\u003ch2>Special Holiday Lunch Service at Bix and Campton Place\u003c/h2>\n\u003cp>\u003ca href=\"http://www.bixrestaurant.com\">Bix\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/aeb3APvBxUp\">56 Gold St., San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/pTjv8jwS6Ro\">340 Stockton St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131677\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bix-burger-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Holiday lunch perfection is the Bix burger, fries, and martini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the most festive places to celebrate the holidays is \u003ca href=\"http://www.bixrestaurant.com\">\u003cstrong>Bix\u003c/strong>\u003c/a>, which recently celebrated 30 years of pouring us strong martinis. Cheers to that! A fun tradition they have is to offer holiday lunch service throughout the week instead of their usual Friday-only service. From now until December 21, they are open every weekday for lunch starting at 11:30am, except December 14, when they will be closed for a private event. Be sure to make a reservation. And don’t miss the potato pillows with caviar!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The elegant \u003cstrong>\u003ca href=\"https://www.tajcamptonplace.com/dining/\">Campton Place Restaurant\u003c/a>\u003c/strong> is right on Union Square, and they decided to open for holiday lunch service Thu–Sat from 11:30am–1:45pm through January. Chef Srijith Gopinathan — who just maintained one Michelin star for the restaurant — has put together a menu with dishes like chestnut soup with grilled beech mushrooms, Asian pear, Cognac, and salted boondi; guinea hen “samosa” with tomato butter, fuyu persimmon, and frisée salad; and Maine lobster with coconut curry, romanesco, puffed black rice, and potatoes. For the full menu, please see \u003ca href=\"https://www.dropbox.com/s/zq2ydpdcyr1222z/Holiday%20Lunch%20Menu.pdf?dl=0\">here\u003c/a>. You can walk off the lunch while holiday shopping in Union Square.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131667/table-talk-japanese-brunch-and-ramen-holiday-specials-crab",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"featImg": "bayareabites_131669",
"label": "bayareabites_16115"
},
"bayareabites_131655": {
"type": "posts",
"id": "bayareabites_131655",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131655",
"score": null,
"sort": [
1544225422000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1544225422,
"format": "standard",
"disqusTitle": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
"title": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//players.brightcove.net/136368194/V1xBaDVb6l_default/index.html?videoId=5975995498001\" frameborder=\"0\" width=\"640\" height=\"360></iframe\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "131655 https://ww2.kqed.org/bayareabites/?p=131655",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/07/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1751,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"//players.brightcove.net/136368194/V1xBaDVb6l_default/index.html"
],
"paragraphCount": 27
},
"modified": 1544225554,
"excerpt": "Featured on the new season of KCET’s ‘Migrant Kitchen,’ Reem Assil and Lamees Dahbour are redefining their cuisine and culture, and serving up a message of peace.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Featured on the new season of KCET’s ‘Migrant Kitchen,’ Reem Assil and Lamees Dahbour are redefining their cuisine and culture, and serving up a message of peace.",
"title": "The Palestinian Chefs Building a Bridge to Their Culture Through Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Palestinian Chefs Building a Bridge to Their Culture Through Food",
"datePublished": "2018-12-07T15:30:22-08:00",
"dateModified": "2018-12-07T15:32:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-palestinian-chefs-building-a-bridge-to-their-culture-through-food",
"status": "publish",
"path": "/bayareabites/131655/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lamees Dahbour set up her weekly tent at Off The Grid, the San Francisco-based food truck fair, this year, she didn’t just unpack trays of fragrant falafel, crisp \u003cem>ejja\u003c/em> (vegetable fritters), and creamy \u003cem>mutabal\u003c/em> (eggplant dip). She also unfurled a red, black, white, and green Palestinian flag and displayed it proudly. The flag was a conversation-starter: \u003ca href=\"https://www.mamalamees.com/our-story\">Mama Lamees\u003c/a>, as she is affectionately known, says that people often came up and asked about it, although some confused Palestine with Pakistan. It was also a way to proudly share her identity, at a time when many Americans know little about Palestinian culture.\u003c/p>\n\u003cp>“We want to spread the word and the taste of some dishes, [and make it clear] that there is a culture called Palestinian, and there is a food belonging to that country,” says Dahbour.\u003c/p>\n\u003cp>Dahbour is featured in an upcoming episode of KCET’s documentary series “\u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen\">The Migrant Kitchen\u003c/a>,” alongside \u003ca href=\"https://www.thrillist.com/best-new-restaurants-2018?article=best-chef\">rising star\u003c/a> and fellow Palestinian chef, Reem Assil. The episode, which airs tonight, highlights the chefs’ work and sheds a rare light on Palestinians and the Arab world through food. At a time when anti-Arab sentiment is front and center in many parts of the U.S., Assil and Dahbour serve up a message of understanding and acceptance.\u003c/p>\n\u003cfigure id=\"attachment_131657\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg\" alt=\"Lamees Dahbour.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-Lamees-family-kitchen-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Palestinians have been cooking forever, but we kind of hide behind our food,” says Assil. “We’ll call it ‘Mediterranean,’ we don’t call it what it is, because we’re afraid.”\u003c/p>\n\u003cp>The antidote, for both these chefs, is visibility. At \u003ca href=\"https://www.reemscalifornia.com/\">Reem’s California\u003c/a>, Assil’s Oakland-based bakery, she made the deliberate decision to call the menu “Arab street food.” For her, it’s a kind of reclamation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We should be proud to be Arab,” she says. “We’re a beautiful people, we’re not terrorists, we’re not all these backwards images that the media puts out about us.”\u003c/p>\n\u003cp>Inside Reem’s, voices singing in Arabic play over the speakers, a mural of a Palestinian activist graces the wall, and profiles of Middle Eastern artists, musicians, and thinkers are printed on each of the numbered order cards—like baseball cards for the culturally literate. And at \u003ca href=\"https://www.dyafaoakland.com/\">Dyafa\u003c/a>, the critically acclaimed Oakland restaurant Assil opened in April with Bay Area chef and restauranteur Daniel Patterson’s restaurant group, she’s bringing Syrian-Palestinian cuisine—often relegated to cheap-eats establishments—to a fine-dining setting.\u003c/p>\n\u003ch2>An Unlikely Journey to Owning a Food Business\u003c/h2>\n\u003cp>Though Dahbour is of Palestinian heritage, she was born in Kuwait. Her father left Palestine to escape political turmoil, undertaking an arduous desert crossing during which many of his friends died. In Kuwait, Dahbour grew up as the middle child in a large family. Around age 11 or 12, her mother was hospitalized for a time and Dahbour found herself in charge of the kitchen. She loved it. “[It] gave me a chance to be kind of the head of the household!” she laughs.\u003c/p>\n\u003cfigure id=\"attachment_131658\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg\" alt=\"Lamees Dahbour at work in the kitchen.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-lamees-cooking-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Lamees Dahbour at work in the kitchen. \u003ccite>(Jim Sulllivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At that point, operating a food business never crossed her mind. Instead, she pursued higher education, eventually working in business administration for the United Nations, a job that took her all over the Middle East. In 2006, she decided to move to the U.S. with her husband and small children to follow her extended family. Dahbour is frank about surviving domestic violence from her former husband, and she’s measured when she talks about her divorce and living as a single mother with three kids in elementary school.\u003c/p>\n\u003cp>“It was really tough financially to do and run everything in the family,” she says. “I spent almost six years in court, in family court, in criminal courts, just to get my family situation stable.” Around the time when her kids were graduating from elementary and middle school, that time of year when many families bring teachers and principals gifts, Dahbour made some calculations: She couldn’t afford to buy gifts for all her children’s teachers, but she could cook up a Palestinian feast, and offer “traditional dishes that are not in the market.”\u003c/p>\n\u003cp>The response to her food was overwhelmingly positive, and guests asked her, “Why aren’t you opening a restaurant?” The manager of her housing complex, who always followed the incredible smells coming out of her apartment and eventually joined the family for meals, agreed—and it was this manager who introduced Dahbour to La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacocinasf.org/\">La Cocina\u003c/a> is a nonprofit incubator kitchen in San Francisco that supports working class food entrepreneurs, with a primary focus on immigrants and women of color. Now in their thirteenth year, La Cocina provides business resources and consulting for 35 to 40 entrepreneurs a year from their space in the city’s Mission District.\u003c/p>\n\u003ch2>Moving Forward, Despite Controversy\u003c/h2>\n\u003cp>Assil is also a La Cocina alum and her path to working in food was just as nonlinear as Dahbour’s. Before baking had even crossed her mind, Assil was a community organizer and activist. Her trajectory toward food began after 9/11, when a crescendo of anti-Arab sentiment fed into her sense of anxiety and a lack of belonging. She got sick, left college in 2003, and came to stay with family in California. Here, she says, she nursed herself back to health through food, anti-war activism, and “finding my voice as an Arab woman.”\u003c/p>\n\u003cp>There was one dish that Assil found especially captivating: \u003cem>man’oushe\u003c/em>, a chewy flatbread with crisp edges. It was \u003cem>man’oushe\u003c/em> that she made with her family, and \u003cem>man’oushe\u003c/em> that she saw again and again in local bakeries while on what she calls “a soul-searching trip to Lebanon and Syria.”\u003c/p>\n\u003cfigure id=\"attachment_131659\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-131659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg\" alt=\"Reem Assil making man’oushe at Reem’s California.\" width=\"700\" height=\"467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-manoushe-700x467-520x347.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil making man’oushe at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“For those of us from the Middle East, [\u003cem>man’oushe\u003c/em>] is a household name, it’s something we grew up eating,” says Ramzi Salti, a Lecturer in Arabic at Stanford University. Salti, who is also featured in “The Migrant Kitchen,” is author of \u003ca href=\"https://www.arabology.org/\">Arabology\u003c/a>, a blog that highlights culture from the Arab world. Watching the growth in popularity of \u003cem>man’oushe\u003c/em> here in the States has been something of a pleasant surprise, Salti says. “You live long enough, you see everything!” he laughs. In addition to being delicious, he adds, the flatbread is “supposed to have very healing qualities.”\u003c/p>\n\u003cp>For Assil, this healing wasn’t just physical, she also found it profound to explore the role bread plays in Arab cultures. “Bread is the lifeline, the oral history of my people,” she says. “It’s something that is accessible to both the rich and the poor and across cultures; everybody resonates with bread.”\u003c/p>\n\u003cp>In even the most remote mountain villages in the Middle East, Assil says, you’ll find a post office and a bakery. These bakeries are cornerstones in their communities, and seeing this inspired Assil to develop the concept for Reem’s at La Cocina in 2015. When a spot opened up at the busy Fruitvale Station transit hub in East Oakland the following year, it made perfect sense. Here, at a sunny corner spot just under the train platform, she serves up \u003cem>man’oushe\u003c/em> covered in flavorful \u003ci>za’atar\u003c/i>, \u003ci>shakshuka\u003c/i>, lamb baked in turnovers, chewy sesame-coated bread called \u003ci>khobz sim sim\u003c/i>, and rows of sweet pastries.\u003c/p>\n\u003cfigure id=\"attachment_131660\" class=\"wp-caption alignright\" style=\"max-width: 350px\">\u003cimg class=\"size-full wp-image-131660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg\" alt=\"Reem Assil holding her baby at Reem’s California. \" width=\"350\" height=\"519\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519.jpg 350w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/181205-lamees-reem-palestinian-chefs-kcet-migrant-kitchen-baby-350x519-240x356.jpg 240w\" sizes=\"(max-width: 350px) 100vw, 350px\">\u003cfigcaption class=\"wp-caption-text\">Reem Assil holding her baby at Reem’s California. \u003ccite>(Jim Sullivan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant has not been free from controversy, however. The large, colorful mural that decorates one wall of Reem’s Bakery—of a woman named Rasmea Odeh who, in 1970, at 21, was convicted by Israeli courts of participating in a bombing that killed two Israeli students—became a hot-button issue within weeks of the shop opening. While Assil sees Odeh as a civic leader and a symbol of resilience, \u003ca href=\"https://www.jweekly.com/2017/05/30/an-bakery-that-dishes-out-hatred/\">an op-ed\u003c/a> in The Jewish News of Northern California denounced the bakery for lionizing a “terrorist.” Hate mail and negative Yelp reviews followed, but Assil’s community rallied around her and the bakery. Today, the protesters have moved on, and the mural remains.\u003c/p>\n\u003cp>Both Assil and Dahbour stress the allyship they’ve seen from Jewish customers and friends. When her bakery was targeted, Assil says, “the first people to come to my side were my white and Jewish allies.”\u003c/p>\n\u003cp>On a similar note, Dahbour remembers how surprised she was when Israeli customers came to talk with her at her food tent, telling her where they were from and asking if they could reserve seats at her restaurant (there’s no brick-and mortar restaurant yet, however). The lawyer who volunteered to help register Dahbour’s business is Jewish and one of her closest friends; since he and his family keep kosher, she cooks vegetarian dishes for the meals they share so their families can eat together.\u003c/p>\n\u003cp>For both chefs, the lesson has been to model openness and civility, even when faced with opposition. “I feel like … food puts some peace between people,” says Dahbour, thoughtfully. “Food brings everyone to one table peacefully. I don’t think you’re going to cook for someone you hate.”\u003c/p>\n\u003cp>“One of the ways to counteract extremism or xenophobia is to show another side to the culture, or to the people, and what better way is there to do that than through food and cuisine?” asks Salti. His words are measured and cautiously optimistic. “Showing that side of the culture will perhaps lead to a better understanding of the region itself and show a better, more harmonious tomorrow.”\u003c/p>\n\u003cp>\u003cem>This article was produced in partnership with KCET’s “The Migrant Kitchen” and originally appeared on \u003ca href=\"https://civileats.com/2018/12/05/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food/\">Civil Eats\u003c/a>. Now in its third season, “The Migrant Kitchen” will air an episode profiling Dahbour and Assil on \u003ca href=\"https://www.kcet.org/shows/the-migrant-kitchen/episodes/manoushe\">December 5\u003c/a>. The trailer for the episode is embedded below.\u003c/em>\u003c/p>\n\u003cp>All photos by Jim Sullivan.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe src=\"//players.brightcove.net/136368194/V1xBaDVb6l_default/index.html?videoId=5975995498001\" frameborder=\"0\" width=\"640\" height=\"360></iframe\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131655/the-palestinian-chefs-building-a-bridge-to-their-culture-through-food",
"authors": [
"5583"
],
"categories": [
"bayareabites_1516",
"bayareabites_63",
"bayareabites_13718",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1593"
],
"featImg": "bayareabites_131656",
"label": "bayareabites"
},
"bayareabites_131578": {
"type": "posts",
"id": "bayareabites_131578",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131578",
"score": null,
"sort": [
1543856821000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1543856821,
"format": "standard",
"disqusTitle": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
"title": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n",
"disqusIdentifier": "131578 https://ww2.kqed.org/bayareabites/?p=131578",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/12/03/table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1577,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1544119597,
"excerpt": "New Burmese in Civic Center, Liholiho Yacht Club brunch, two new Sunday Suppers, and a Dominican Christmas feast.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "New Burmese in Civic Center, Liholiho Yacht Club brunch, two new Sunday Suppers, and a Dominican Christmas feast.",
"title": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: New Burmese, Liholiho Brunch, Sunday Suppers, Dominican Christmas",
"datePublished": "2018-12-03T09:07:01-08:00",
"dateModified": "2018-12-06T10:06:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas",
"status": "publish",
"path": "/bayareabites/131578/table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s a new Burmese pop-up that will warm your belly (and your heart) in Civic Center, you have three days to enjoy a pre-New Year’s Eve brunch at Liholiho Yacht Club (just be sure to get a reservation!), check out two new Sunday Suppers that won’t break the bank, and a Dominican Christmas feast in Oakland.\u003c/p>\n\u003ch2>A New Nighttime and Weekend Burmese Pop-Up in Civic Center\u003c/h2>\n\u003cp>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/DVr99MMJLW62\">154 McAllister St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 4pm–9:30pm\u003cbr>\nSat–Sun 10am–2pm, 5:30pm–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131582\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131582\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-sandpcalamari-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper calamari. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some restaurants really come up with clever solutions to open in this challenging city to operate in. Now open on evenings and weekend brunch in the Elmira Rosticceria location in Civic Center is \u003cstrong>\u003ca href=\"http://www.beyondburma.com/\">Beyond Burma\u003c/a>\u003c/strong> (Elmira is a weekday lunchtime restaurant). Some folks may recognize the space from past Feastly and other pop-up dinners. The two business partners (Su and Zay Wu) and chef are all Burmese and wanted to offer a menu with a little bit of a creative update on some classic dishes. It’s an extensive menu, one that already has me plotting a second visit so I can taste more. They are very open to feedback and really care about their guests’ experience.\u003c/p>\n\u003cfigure id=\"attachment_131583\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131583\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-bagan-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Hiding under that crunchy cloud are fat noodles in a chicken curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get started with salt and pepper calamari ($10), lightly fried with bell pepper and onion — it’s a dish built to pair with their malt beer from Myanmar. A favorite was the Bagan Sunset ($13), a bowl of fat and slippery noodles coated with chicken curry sauce, plus sliced eggs, red onion, and yellow pea powder. The housemade fried noodle chips on top got soggy in the humid, rainy night, but no matter — my friend declared he’d want to eat this dish every day. It was homey and satisfying, and I added some of the hot chile it was served with to dial up the modulated heat of the curry. What a winner.\u003c/p>\n\u003cp>We tried the new-style tea leaf salad with pomegranate, persimmon, and arugula ($12), but we should have stuck with the original — the arugula couldn’t hold up to all the dressing and was quickly soggy. When they saw how curious we were about the food, the kitchen wanted us to have a taste of the Kyauk Pwint Salad ($9), made with a spongy white fungus flower that looked like delicate loofah. The flavors of this salad were bright and you can order it spicy, but the amount of garlic in it was staggering — I’d ask them to go lighter unless you have a village of vampires to repel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You know what’s great on a rainy night? A bowl of their rich and satisfying mohinga ($13)! This fish chowder soup isn’t traditionally served with pieces of catfish — it’s ground up to form a thicker, hearty style of soup that coats the rice noodles beautifully, and I detected a little hint of fish sauce in there too. Add in the sliced egg, cilantro, and crunchy split pea crackers, and I couldn’t get enough of the red chile pepper (with crunchy fish) to add on top.\u003c/p>\n\u003cfigure id=\"attachment_131584\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131584\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/beyondburma-shrimp-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Prawn and kabocha squash curry. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are numerous main courses and curries to choose from, and we opted for the jumbo prawn with kabocha ($17), with expertly cooked prawns that came in a rich red curry sauce with a pumpkin base. Get some coconut rice (own hta minn) to soak up the sauce.\u003c/p>\n\u003cp>They have some wines by the glass and bottle, but I’d love to see a wine lover help them diversify their list (for whites, they offer one sauvignon blanc and three chardonnays — someone help ‘em out!).\u003c/p>\n\u003cfigure id=\"attachment_131585\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131585\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/beyondburma-space-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The space is Elmira Rosticceria by day, and Beyond Burma on nights and weekends. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I have to add that the hospitality here is heart-achingly charming and kind. I mean, come on, they added extra sauce and crunchy chips to my Bagan Sunset leftovers before handing me my bag. We even got hugs. Melt. If you’re catching any holiday shows in the theater district, or want to grab a bite for dinner when you get off at Civic Center BART, here’s a new spot to check out that will make you feel good (and well-fed) for many reasons, even if it isn’t perfect. The upbeat house music they had playing also made me smile: utz utz!\u003c/p>\n\u003ch2>A Rare Treat: Brunch at Lihohiho Yacht Club!\u003c/h2>\n\u003cp>\u003ca href=\"http://liholihoyachtclub.com\">Liholiho Yacht Club\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oxHjAqkXkox\">871 Sutter St., San Francisco\u003c/a>\u003cbr>\nHoliday Brunch\u003cbr>\nDecember 29–31\u003cbr>\n11am–4pm\u003cbr>\n\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131586\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131586\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/liho-Bar-shot-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Liholiho Yacht Club always has a lively scene at the bar. \u003ccite>(Jim Sullivan of Media Raw Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, the ever-busy and popular \u003ca href=\"http://liholihoyachtclub.com\">\u003cb>Liholiho Yacht Club\u003c/b>\u003c/a> decided to do something fun before taking a break for New Year’s Day: they held a \u003cb>brunch\u003c/b>! Anyone who attended remembers it well (and are still talking about the housemade spam and egg bun). This year, Liholiho is doing it again, but for three days this time (December 29–31), and with an all-new menu! Plus there will be a special, secret add-on item. (I’d guess people who follow \u003ca href=\"https://www.instagram.com/liholihoyachtclub/\">@liholihoyachtclub\u003c/a> will learn something about it, wink.)\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://liholihoyachtclub.com/reservations/\">Reservations\u003c/a> open at midnight on Monday so don’t miss it. Didn’t get a spot? The bar will be open to walk-ins this year as well.\u003c/p>\n\u003cp>One more item: downstairs in \u003ca href=\"https://liholihoyachtclub.com/gen-gen/\">\u003cb>Louie’s Gen-Gen Room\u003c/b>\u003c/a>, they will be serving a New Year’s Eve happy hour warm-up, with cocktails and bar snacks, plus DJ jams from Sake One. December 29–31, 11am–4pm.\u003c/p>\n\u003ch2>A Dominican Christmas Feast at alaMar Kitchen + Bar in Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.alamaroakland.com\">alaMar Kitchen + Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/WLmDV99VrQU2\">100 Grand Ave., Oakland\u003c/a>\u003cbr>\nDominican Christmas feast\u003cbr>\nSunday, December 16\u003cbr>\n3pm and 6pm\u003cbr>\n\u003ca href=\"https://dominicanchristmas.eventbrite.com\">Tickets\u003c/a>: $48 (includes gratuity)\u003c/p>\n\u003cfigure id=\"attachment_131593\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131593\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/Nelson-German-headshot-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Nelson German of alaMar. \u003ccite>(Rachel Hall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is sadly pretty short on Dominican food, but chef Nelson German of \u003ca href=\"https://www.alamaroakland.com\">\u003cstrong>alaMar Kitchen + Bar\u003c/strong>\u003c/a> in Uptown Oakland is fixing that, German is Dominican-American, born and bred in uptown Manhattan’s Washington Heights, and he’s hosting a Dominican Christmas feast on Sunday, December 16. He’s preparing quite the spread for the buffet, including pastelitos de queso (cheese empanadas), pernil de puerco (slow-roasted Dominican pork shoulder), pollo guisado (Dominican-style braised chicken), bacalao con maiz y papa (salt cod stew with corn, onions, and Yukon Gold potatoes), yucca asado con cebolla (roasted yucca with pickled onions), platano maduro (sweet plantains), habichuela guisado (Dominican stewed red beans), and of course some arroz blanco (steamed rice).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Come hungry. Just $40 plus $8 gratuity. You’ll also be able to purchase some Dominican-influenced holiday cocktails (bring on the Dominican rum cream!). There will also be live music, and for those who attend the second seating, there will be dancing and a party after!\u003c/p>\n\u003cp>Can’t make it? Check out alaMar’s monthly Bachata Brunches on second Sundays with a DJ and specials like $1.25 oysters (next one is December 9).\u003c/p>\n\u003ch2>New Sunday Suppers at Lord Stanley and Tosca Cafe\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GEYJ2yuQKBT2\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\n5:30pm–10pm for Sunday Supper\u003cbr>\n\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/c3wJBXDtoBq\">42 Columbus Ave. San Francisco\u003c/a>\u003cbr>\nSunday nights 5:30pm–11pm\u003c/p>\n\u003cfigure id=\"attachment_131587\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131587\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Tosca_SY-18-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe is now hosting Sunday Social Club. \u003ccite>(Sonya Yu)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a surefire way to get rid of any Sunday Scaries: head out for a nice dinner! And not just any dinner. Over at the chic \u003ca href=\"http://www.lordstanleysf.com\">\u003cb>Lord Stanley\u003c/b>\u003c/a>, they’re hosting a four-course \u003cb>Sunday Supper\u003c/b> for the month of December. The prix-fixe menu is $65 (not including beverages, tax, or tip), and there’s the option to add on some additional snacks and supplements. The menu will highlight seasonal ingredients and will consist of a winter vegetable course, a fish course, a meat course, and a dessert. Dietary restrictions are accommodated — just be sure to let them know ahead of time when \u003ca href=\"http://www.lordstanleysf.com/reserve/\">reserving\u003c/a>.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.toscacafesf.com\">Tosca Cafe\u003c/a>\u003c/strong> in North Beach is also adding Sunday service in the form of \u003cb>Sunday Social Club,\u003c/b> a new weekly dinner series featuring a four-course, prix-fixe menu ($45) of Italian-American fare paired with cocktails and live music. Soak in the old school atmosphere and keep Tosca’s bohemian spirit alive while enjoying live vocalists, spanning opera, jazz, and show tunes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current menu includes an antipasto of anchovy, olives, peppers, and Tosca focaccia; chicory Caesar salad with pecorino; braised pork coppa with broccoli di ciccio and delicata squash; and for dessert, housemade cannoli. Vegetarian options are available. The menu will change weekly and feature rotating wine pairings (there’s even a $10 wine special offered with the menu), plus you can take 10 percent off bottles of wine from the wine list. San Francisco Opera season ticket holders receive a 10% discount when dining on Sunday night with proof of ticket stub or Opera membership.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131578/table-talk-new-burmese-liholiho-brunch-sunday-suppers-dominican-christmas",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_558",
"bayareabites_3202"
],
"featImg": "bayareabites_131581",
"label": "bayareabites_16115"
},
"bayareabites_131480": {
"type": "posts",
"id": "bayareabites_131480",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131480",
"score": null,
"sort": [
1543246549000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1543246549,
"format": "standard",
"disqusTitle": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"title": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
"disqusIdentifier": "131480 https://ww2.kqed.org/bayareabites/?p=131480",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/26/table-talk-new-cocktails-at-lolo-roman-pizza-crab-feed-top-turkey-sandwiches/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1885,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1544463419,
"excerpt": "Loló’s new cocktail list, SF’s first pizza a teglia, a Dungeness crab feed in Oakland, and two of SF’s top turkey sandwiches.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Loló’s new cocktail list, SF’s first pizza a teglia, a Dungeness crab feed in Oakland, and two of SF’s top turkey sandwiches.",
"title": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: New Cocktails at Loló, Roman Pizza, Crab Feed, Top Turkey Sandwiches",
"datePublished": "2018-11-26T07:35:49-08:00",
"dateModified": "2018-12-10T09:36:59-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-new-cocktails-at-lolo-roman-pizza-crab-feed-top-turkey-sandwiches",
"status": "publish",
"path": "/bayareabites/131480/table-talk-new-cocktails-at-lolo-roman-pizza-crab-feed-top-turkey-sandwiches",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You’re going to want to explore Loló’s brand-new cocktail list, which is full of creativity and culinary surprises. Then, try SF’s first pizza a teglia at Barbara Express in North Beach, and don’t miss a quality Dungeness crab feed at The Alice Collective in Oakland. Finally, just in case you got dissed on Thanksgiving leftovers, here are two of SF’s top turkey sandwiches.\u003c/p>\n\u003ch2>The Latest Cocktail List at Loló Offers a Culinary Adventure\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/wDG8hYBtr1v\">974 Valencia St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131483\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131483\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-lost-souvenir-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Lost Souvenir on the new cocktail menu at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lolosf.com/#home\">Loló\u003c/a> \u003c/strong>is one of those San Francisco gems adored by restaurant industry folks for many reasons: their incredibly creative and well-executed cocktails are high on the list, along with the impressively curated wine list from GM Juan Carlos Ruelas that continues to get fine-tuned, with a strong focus on natural and organic wines — there are some real gems on there. Add in Jorge Martinez’s ever-evolving menu with Jaliscan and seasonal influences, the friendly staff, delightfully playful interior by partner Lorena Zertuche, fun vibes, and lively crowd (this place is always full of interesting and good-looking people), and it’s not only a good time, but a quality one.\u003c/p>\n\u003cp>Their bar team is one of the city’s best, and personally, I think they should be getting much more national attention than they are. Bar manager Leon Vazquez leads a talented team, and their latest lineup of cocktails just launched, full of esoteric ingredients and unexpected combinations and concoctions, which they are known for. An example is the Lost Souvenir, with Homeric mastiha (a spirit made with an ancient ingredient from Chios, Greece), Navy-strength gin, carrot, and coconut creme, served over crushed ice — it’s almost like an orange creamsicle, but with carrot, plus a resinous note from the mastiha. It’s a refreshing place to start, and the kind of cocktail that makes people ask what you're drinking.\u003c/p>\n\u003cfigure id=\"attachment_131484\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131484\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-gin-cobbler-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Truffled Gin Cobbler at Loló. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the Rusty Trombone, with red onion-infused vodka and coconut that somehow, oddly, magically comes together to drink like a\u003cspan class=\"Apple-converted-space\"> \u003c/span>martini (it’s so good with food). So many culinary ingredients are featured in the cocktail menu, like white truffle in the Truffled Gin Cobbler and long black pepper grated on top of the Sfumato Sour. This one is a perfect drink to end the night with (it has rhubarb amaro, mezcal, lemon, egg white), although the Blood Brother with mezcal, amaro, Campari, and Makrut lime leaves will also ask to be your final-final.\u003c/p>\n\u003cfigure id=\"attachment_131485\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/lolo-quesadilla-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Loló's Dungeness crab and chorizo quesadilla features housemade masa for the tortilla. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more item of note: the kitchen just acquired a molino (masa grinder) from Guadalajara to make their own masa in house. They are sourcing corn from \u003ca href=\"https://www.masienda.com\">Masienda\u003c/a>, who specializes in heirloom, non-GMO, landrace maize from Mexico (and beyond). The kitchen team has been falling in love with the flavorful masa they’re making, and are using it for their quesadillas, the tortillas that come with the carnitas, and various specials like the crab and chorizo quesadilla pictured above.\u003c/p>\n\u003ch2>There's a New Kind of Pizza Counter in North Beach\u003c/h2>\n\u003cp>\u003ca href=\"https://www.sfbarbara.com/barbara-express\">Barbara Express\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7h2vaFKL4gN2\">427 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nOpen daily 11:30am–11pm\u003c/p>\n\u003cfigure id=\"attachment_131486\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131486\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The counter at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you mention square pizza in North Beach, most folks immediately think of classic Golden Boy Pizza (since 1978!), but there’s a new counter in town, offering the first teglia romana in SF: \u003ca href=\"https://www.sfbarbara.com/barbara-express\">\u003cb>Barbara Express\u003c/b>\u003c/a>. It’s a Roman-style pizza baked in a square pan and then cut with scissors (it’s served pre-cut in squares at Barbara Express, although in Rome, you can decide how large or small you want your slice — if you want to pig out with a rectangle, you can go for it). Here, slices range from an affordable $3.50–$6. Barbara Express adjoins the newly open \u003ca href=\"https://www.sfbarbara.com\">Barbara Pinseria & Cocktail Bar\u003c/a> (in the former Panda Rei) from Il Casaro’s Francesco Covucci and Peter Fazio (they are also behind \u003ca href=\"http://www.tablehopper.com/chatterbox/vicoletto-becomes-pasta-pop-up-from-the-il-casaro-team-in-north-beach/\">Pasta Pop-Up\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_131487\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-pizza-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Burrata makes multiple appearances at Barbara Express. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter offers eight different kinds of teglia Romana, and they’re keeping the toppings Italian and simple in style: you can get margherita, or broccoli rapini with sausage (be sure to drizzle some Calabrese chile oil on that one, it needs some kick), mushroom, sausage and red onion (I loved this one), four cheeses, diavola with soppressata and dollops of burrata added on top at the end, veggie (with eggplant and zucchini), and other rotating kinds (to be clear, it’s not a build-your-own kind of place). The tomato sauce has a nice, bright pop, and the cheeses are fresh, really creamy, and melt beautifully.\u003c/p>\n\u003cfigure id=\"attachment_131489\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-teglia-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">It's time to try teglia romana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>About the crust: this is not a cracker-thin Roman pizza, nor is it thick and doughy Sicilian. The dough is 85 percent water and fermented for 48 hours — the airy bubbles transform into a bubbly crumb, with a light crunch. I recommend trying it right out of the electric Cuppone oven for the best impression (at least your first piece, and then get another to go) — the satisfying crunch disappears as it comes to room temp. A couple of pieces also seemed a touch under-baked to me, but I was also trying the first slices of the day before the oven really got cranking.\u003c/p>\n\u003cfigure id=\"attachment_131488\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barbara-suppli-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Supplì fresh out of the fryer lives up to its name (which references telephone wires). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are some tables where you can sit inside or outside and watch the Columbus Avenue parade go by. Hang out, you have time. Other additions include supplì fresh out of the fryer, there’s a fridge full of drinks (and beers), and there’s also espresso service.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Dungeness Crab Feed Done Right\u003c/h2>\n\u003cp>\u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/u6eNaz356w82\">272 14th Street, Oakland\u003c/a>\u003cbr>\nSunday December 2\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">Tickets\u003c/a>: $75\u003cbr>\n11am or 2pm seatings\u003c/p>\n\u003cfigure id=\"attachment_131490\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131490\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feast-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The magic platter of crab that hit the table at last year's feed. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s Dungeness crab season, and you’ll find local crab on menus all over the Bay Area. But there’s nothing like getting a bib on and really tucking into a pile of freshly steamed crab. Ted Wilson of the new \u003ca href=\"https://thealicecollective.com\">The Alice Collective\u003c/a> in Oakland (he was previously behind SF’s Fine & Rare) has hosted some epic annual crab feeds, and he isn’t sourcing just any ole crabs — he makes sure to get some big, fresh, quality beauties from local fishermen (he has some great connections). They’re served simply with drawn butter and lemon (perfection!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll also enjoy garlic noodles to catch all those little crabby pieces you’re setting free, sourdough garlic bread, a mixed green salad (you’ll need a break from the butter), and chocolate chip cookies for dessert. There are also bottomless mimosas and beers, but your hands are going to be so busy cracking crab that you may not be able to keep up with your usual boozy pace.\u003c/p>\n\u003cfigure id=\"attachment_131491\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/crab-feed-table-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Bibs on. And hard at work. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a big communal affair, with tables of strangers quickly becoming friends over the family-style feast. Bibs bring people together. This year, you’ll be able to check out the new location at The Alice Collective, Wilson’s new commissary kitchen, café, and community space in downtown Oakland.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It all happens on Sunday, December 2 and there are two seatings: 11am–12:30pm or 2pm–3:30pm. Don’t delay on \u003ca href=\"https://www.eventbrite.com/e/6th-annual-crab-feed-tickets-51696308049\">tickets\u003c/a>, it sold out last year! Proceeds from the Crab Feed will benefit The Golden Gate Salmon Association.\u003c/p>\n\u003ch2>Didn’t Get Thanksgiving Leftovers? Here Are Two Top Turkey Sandwiches\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/h2>\n\u003cp>Arguello Super Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/XmbuQaFWFZr\">782 Arguello Blvd. San Francisco\u003c/a>\u003cbr>\nRossi’s Deli\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kPoEmLXRu692\">426 Castro St. San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131492\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/arguello-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The iconic turkey sandwich from Arguello Super Market. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sure, we just finished a week of peak turkey, but some of you may not have had the joy of a turkey sandwich the day after Thanksgiving made with leftovers, especially if you were a guest at someone’s house, or your Friendsgiving ended up being a vegetarian one. Maybe your aunt and uncle’s turkey was a travesty—hey, it happens to a lot of people. But the day-after turkey sandwich? It’s arguably the best thing about the bird that was on the dinner table the night before.\u003c/p>\n\u003cp>One of San Francisco’s iconic turkey sandwiches is from \u003cb>Arguello Super Market \u003c/b>— it’s made at a deli counter inside the market. They use juicy, house-roasted turkey off a rotisserie, and their flaky and golden Dutch crunch roll is tops (you gotta do Dutch crunch). A chef friend taught me a little trick: ask for a combo of white and dark meat, and the pro move is to also ask for a little turkey skin! Trust, that fatty little addition brings it all together.\u003c/p>\n\u003cp>I skip the hothouse tomato, pickle and mustard, but keep the lettuce, mayo, and red onion (that’s everything that comes with the $7.99 sandwich). Don’t forget to add some avocado ($1.25), and Swiss cheese is a solid choice (also $1). Cranberry sauce ($1) is up to you — I say you’re already adding two things, why not go for three and make it perfect? Or just go for cranberry and cheese. Fortunately, it’s one of those sandwiches that is almost always worth the $11 price tag, or whatever your final total is.\u003c/p>\n\u003cfigure id=\"attachment_131493\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131493\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/rossis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1200x799.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/rossis-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Avogobble from Rossi's Deli. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Can’t make it over to Arguello, but you still have a hankering for a monster turkey sandwich? A friend recently turned me on to the Avogobble they make at \u003cb>Rossi’s Deli\u003c/b> in the Castro, and it’s quite a deal. For $8.95, you get a huge sandwich with freshly roasted turkey (they roast it daily), plus all the usual sandwich fixins, your pick from three kinds of mustard, and bless, they have Dutch crunch. It even comes with cheese!\u003c/p>\n\u003cp>Not only is this sandwich a total steal, but it’s lovingly assembled with fresh ingredients, and you will quickly be charmed by the kind family who runs the place (they took over in 1976!). You can see why the neighborhood adores this place — they really want to feed the people (seriously, you will just finish half the sandwich). Be sure to check out all the chocolates and international sweets on the counter while they make your sandwich, and you can come back another day for their bountiful breakfast sandwiches — you just need to make it through that sandwich first.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131480/table-talk-new-cocktails-at-lolo-roman-pizza-crab-feed-top-turkey-sandwiches",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_1244",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90"
],
"featImg": "bayareabites_131482",
"label": "bayareabites_16115"
},
"bayareabites_131420": {
"type": "posts",
"id": "bayareabites_131420",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131420",
"score": null,
"sort": [
1542658687000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1542658687,
"format": "standard",
"disqusTitle": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n",
"disqusIdentifier": "131420 https://ww2.kqed.org/bayareabites/?p=131420",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/19/table-talk-dream-galbi-at-maum-indian-paradox-update-denmark-pop-up/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2026,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1544139996,
"excerpt": "A visit to Maum, Indian Paradox update, Made In: Denmark pop-up, Chef’s Cubano at Media Noche, California food history.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A visit to Maum, Indian Paradox update, Made In: Denmark pop-up, Chef’s Cubano at Media Noche, California food history.",
"title": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Dream Galbi at Maum, Indian Paradox Update, Denmark Pop-Up",
"datePublished": "2018-11-19T12:18:07-08:00",
"dateModified": "2018-12-06T15:46:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-dream-galbi-at-maum-indian-paradox-update-denmark-pop-up",
"status": "publish",
"path": "/bayareabites/131420/table-talk-dream-galbi-at-maum-indian-paradox-update-denmark-pop-up",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Track down the galbi at Maum in Palo Alto, Indian Paradox gets a technicolor update, don’t miss the Made In: Denmark pop-up at Baana (with a dinner with chef Nick Balla!), the latest Chef’s Cubano from Reem Assil at Media Noche, and a night of California food and drink history.\u003c/p>\n\u003ch2>Maum Is Serving Some of the Best Galbi in the Bay Area\u003c/h2>\n\u003cp>\u003ca href=\"http://maumpaloalto.com\">Maum\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/5sQFsYQrehu\">322 University Ave., Palo Alto\u003c/a>\u003cbr>\nDinner served Thu–Sat, \u003ca href=\"https://www.exploretock.com/maum/\">reservations\u003c/a> required\u003c/p>\n\u003cfigure id=\"attachment_131424\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/table-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">The refined communal dining experience at Maum. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone looking for a unique dining experience who has a little extra money to burn (and enjoys Korean food and flavor profiles) will want to check out \u003ca href=\"http://maumpaloalto.com\">\u003cb>Maum\u003c/b>\u003c/a> in Palo Alto — yes, even if you’re in San Francisco. You’ll enjoy a multi-course tasting menu that offers a modern take on Korean dishes and flavors, with California seasonality and quality ingredients woven in. There’s only one seating for dinner Thu–Sat for 16 diners who have booked a ticket through \u003ca href=\"https://www.exploretock.com/maum/\">Tock\u003c/a> ($175, and $100 for the excellent wine pairings, which you’ll want to do). The restaurant is basically one big private dining room, with a long wood table, and you can peek into a top-of-the-line kitchen at the back of the room. The space is full of other natural materials and colors, and it’s very minimalist but still welcoming (and very stylish).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131425\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131425\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chef-mike-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Consultant Charles Chen and chef Michael Kim. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maum was originally a private dining experience for guests of owners Brian and Grace Koo, and then they decided to open it as a part-time restaurant. They brought on consultant Charles Chen, now a managing partner, who has worked with Tartine Manufactory, Stonemill Matcha, and other projects on their openings and operations. The chef is Michael Kim, whom I met when he was the opening chef de cuisine at Namu Gaji in San Francisco — he has also worked at Redd and SPQR. His wife, Meichih Kim, has worked at Benu and Per Se, and is the mastermind behind the fabulous desserts.\u003c/p>\n\u003cp>Upon arriving, you’ll be greeted with Champagne and a wave of canapés, like a chestnut tartlet with a cloud-like filling and plump oysters topped with kimchi granita (but a bit too icy). It’s similar to a cocktail party, with a chance to mingle with some of the guests you’re going to be dining next to over the next couple of hours.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honestly, the opening courses were fine but didn’t completely wow me — I think the kitchen could push the flavors and executions more into the “whoa” zone. As an example, while \u003ci>yookhwe\u003c/i> (steak tartare) is a Korean dish I adore, the presentation here only seemed updated with the elegant linen it was served upon (and the high-quality beef) — it felt like a missed opportunity to do something really unexpected or fun.\u003c/p>\n\u003cfigure id=\"attachment_131427\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/sablefish-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Sablefish, radish, gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time you silently glide one of the immensely comfortable, black leather, mid-century modern chairs out and sit down, you will have noticed many of the beautiful plates and stemware and bowls during the opening service, but now it’s really going to be an aesthetic parade. You’ll want to bring home the wood sake cups that are so delicate they can practically fly out of your hand, and the other serve-ware is so elegant and obviously chosen with care.\u003c/p>\n\u003cp>While each course and wine pairing are announced for all to hear at once, it’s done in a way that is unobtrusive and not meant to interrupt the many conversations at the table. We had people celebrating birthdays, a couple from Marin on date night, a large family gathering, and, of course, some Silicon Valley folks — overall, the crowd was more mature than your usual SF hotspot. As the night went on, and the wine kept being poured, it definitely felt like a more lively dinner party.\u003c/p>\n\u003cfigure id=\"attachment_131426\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/snapper-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Aged snapper \"moolhwe.\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aged snapper tartare with seaweed and roe was a beautiful opening salvo, and the silky abalone custard with matsutake mushrooms was elevated even further with its extraordinary pairing of Bianchetto, an orange wine from Le Coste, a producer in Lazio. Poached sablefish comes in a broth that shows how soulful the kitchen can be, with a deeply satisfying bass note from the gochujang.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003cfigure id=\"attachment_131428\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131428\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/galbi-spread-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The galbi ssam spread, with kimchi and gochujang. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The showstopper was the final course: the wagyu galbi ssam. It featured the most exquisite layered cubes of seared and fatty beef short-rib, served with bouquets of lettuce leaves that you use to wrap up the beef in, along with a dollop of spicy jang sauce, and a piece peeled off the elegant cube of kimchi (which you’ll want to request more of, because you need to pour some of the juice from it over the brisket-kimchi rice, which is presented like a paella). I’d book this dinner on this course alone — I’ve never had galbi come even close to this.\u003c/p>\n\u003cp>Dessert was a fun show, with delightful madeleines, mochi, mignardises, fresh fruit, and more, plus cake to bring home and enjoy later (good thing, because you’ll be stuffed). The tasting menu offers an extensive amount of food — while some may complain of still being hungry after many tasting menus, that is definitely not the case here. In fact, I even brought home my last bites of the rice and galbi, which proved to be the most divine base to my fried eggs the next morning.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A Vibrant Makeover and Tasting Menu Built for Wine Lovers at Indian Paradox\u003c/h2>\n\u003cp>\u003ca href=\"https://indianparadoxsf.com\">Indian Paradox\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1f6ugYz9KS12\">258 Divisadero St., San Francisco\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nDinner served Tue-Thu 5pm-10pm and Fri-Sat 5pm-11pm, Sat brunch 11am–2pm\u003c/p>\n\u003cfigure id=\"attachment_131429\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131429\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Interior-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The vibrant new interior at Indian Paradox will make it your happy place. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Three years ago, Kavitha Raghavan opened \u003ca href=\"https://indianparadoxsf.com\">\u003cb>Indian Paradox\u003c/b>\u003c/a> on Divisadero — her petite wine bar featuring wine pairings with Indian street food dishes (chaats) — and now the space has received a stylish redecoration and colorful upgrade. She partnered with artist and interior designer Lorena Zertuche (co-owner of the vibrant Loló) on the new look, and now the cozy space is full of patterns, color, turbans, and one wall is an homage to the highly adorned Indian trucks you’ll see on the roads in India. Honk! It’s the kind of place that is perfect for a date.\u003c/p>\n\u003cfigure id=\"attachment_131430\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131430\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Dabeli_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The dabeli (Indian potato burger) fortunately comes two to an order. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kavitha also upgraded the stemware, and has launched a new tasting menu with chef Maribel Palomo: the new four-course menu is a chaat experience for $35 per person, with four half-pour/2.5 oz. ($55) or four full-glass/5 oz. ($75) pairings for each course, which include both New and Old World wines. It’s a fun spot to swing by on a whim if you just want a glass of wine and a couple snacks at the bar (don’t miss the sundal with warm garbanzos and unripe mango), or you can build a fulfilling dinner, or just let the kitchen just cook for you and do the full tasting.\u003c/p>\n\u003cfigure id=\"attachment_131431\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131431\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/Indian-Paradox_Egg-Akuri-02_11.07.18_Grace-Sager-Photography-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Come to Indian Paradox for brunch and get the egg akuri. \u003ccite>(Grace Sager)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m also a huge fan of weekend brunch, served on Saturday from 11am–2pm (don’t miss the egg akuri: soft-scrambled eggs cooked with Parsi masala, ginger, garlic, turmeric, onions, tomatoes, and cilantro, served with buttered toast). More great news: Sunday brunch is coming January 20.\u003c/p>\n\u003ch2>\u003cb>This Month’s Chef’s Cubano at Media Noche from Chef Reem Assil\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jvQ78XzPAaN2\">3465 19th St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131432\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131432\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/reems-cubano-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">The Chef's Cubano by Reem Assil at Media Noche. \u003ccite>(Casey Rebecca Nunes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You just have two weeks to make it over to \u003ca href=\"https://www.medianochesf.com\">Media Noche\u003c/a> in the Mission for November’s \u003cb>Chef’s Cubano\u003c/b>. Chef Reem Assil of Reem’s and Dyafa in Oakland has created the La Palestina Cubano, with sumac-braised chicken, melted pepper-jack cheese, pomegranate onions, harissa yogurt, whole-grain mustard, and arugula. It all gets pressed into a golden combination of sandwich perfection. It's $13.50, and 10% of the proceeds benefit Arab Resource & Organizing Center (AROC). This cubano is available through November 30 — you can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that linked code will give first-timers $10 off your first two orders.\u003c/p>\n\u003ch2>Learn About Bay Area Food & Drink History at Back to the Future\u003c/h2>\n\u003cp>Back to the Future: History of Bay Area Food and Drink Innovation\u003cbr>\nOld U.S. Mint\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kZMpd41HE3q\">88 5th St., San Francisco\u003c/a>\u003cbr>\nNovember 27\u003cbr>\n6pm–8pm\u003cbr>\n$50\u003cbr>\n\u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Info/tickets\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131451\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131451\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Libations-image-800x565.jpg\" alt=\"\" width=\"800\" height=\"565\">\u003cfigcaption class=\"wp-caption-text\">Starlite Roof, Sir Francis Drake Hotel, San Francisco \u003ccite>(San Francisco Subjects Photograph Collection – Restaurants, California Historical Society)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cocktail and history lovers will have plenty to drink and discuss at the 10th annual Historic Libations event, hosted by the California Historical Society. This year’s event is \u003cb>Back to the Future: History of Bay Area Food and Drink Innovation\u003c/b>, held at the Old U.S. Mint. Starting at 6pm, guests can enjoy small bites, cocktails, beer, and wine, and \u003ca href=\"http://www.thebuenavista.com/home/home.html\">The Buena Vista Cafe \u003c/a>will provide iconic Irish Coffees. From 6:15pm–8pm, food and drink makers will provide 10-minute presentations and provide guests with tastings during the \u003ca href=\"https://my.californiahistoricalsociety.org/single/EventDetail.aspx?p=1317\">Tasty Talks\u003c/a> portion of the evening, like Amy Guittard from Guittard Chocolate, along with music from \u003ca href=\"http://www.bandasinnombre.com/RXiYZ/\">Banda Sin Nombre\u003c/a>.\u003c/p>\n\u003ch2>\u003cb>Celebrate Danish Design, Food, and Culture at Made in: Denmark\u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"http://whisksf.com/denmark/\">Made In: Denmark\u003c/a>\u003cbr>\nNov 29–Dec 2\u003cbr>\n\u003ca href=\"https://www.baana.co/\">Baana\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/NggGyHT3bL42\">1256 Mason St., San Francisco\u003c/a>\u003cbr>\nVarious times\u003c/p>\n\u003cfigure id=\"attachment_131434\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131434\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/denmark-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/denmark-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nyhavn canal, Copenhagen. \u003ccite>(Michael Molesky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kicking off at the end of November is \u003ca href=\"http://whisksf.com/denmark/\">M\u003cstrong>ade In: Denmark\u003c/strong>\u003c/a>, a four-day, pop-up experience featuring design, food, and culture from Denmark's leading creatives. The pop-up will be held at \u003ca href=\"https://www.baana.co/\">Baana\u003c/a>, the stylish event space from Maggie Spicer (Douglas Market, WHISK) and Sarah Kotcher of Heath Ceramics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131435\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/IanLipsky-baana-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The attractive Baana space. \u003ccite>(Ian Lipsky)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On November 29, there will be an \u003ca href=\"http://whisksf.com/made-in-denmark/made-in-denmark-opening-panel-amp-shop-preview\">opening panel\u003c/a> and discussion on maker culture at 6:30pm, with Kantine smørrebrød, rose hip kombucha, and beer from Mikkeller; the Danish shop opens at 11am on November 30, with a \u003ca href=\"http://whisksf.com/made-in-denmark/douglas-x-rdder-og-vin-seminar\">natural wine seminar\u003c/a> curated by Solfinn of Rødder og Vin that evening at 6:30pm; December 1 is another shop day (11am–7pm), plus a \u003ca href=\"http://whisksf.com/made-in-denmark/candle-making-workshop\">ceramic candle–making workshop\u003c/a> with havtorn-turmeric tonic at 10:30am, a fermentation workshop with Empirical Spirits at 5:30pm, and a small group dinner with Nick Balla of Duna and \u003ca href=\"https://www.smokebread.com/\">Smokebread\u003c/a> at 7pm (more on that below); and December 2 is the final day of the pop-up, with Almost-Fika: a cupping of Coffee Collective coffee (prepared by Douglas) with Fellow Products and Kantine cinnamon kanelbullar, 11am–3pm (or until sold out — note this is not a ticketed event). And you can enjoy the last day of the shop from 11am–4pm.\u003c/p>\n\u003cfigure id=\"attachment_129505\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-129505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg\" alt=\"Lunch just got extra-tasty at Smokebread at The Perennial.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/smokebread-opening-panorama-new-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes from Smokebread at The Perennial. \u003ccite>(Karen Leibowitz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, about that \u003ca href=\"http://whisksf.com/made-in-denmark/nick-balla-dinner\">dinner\u003c/a> on December 1: chef Nick Balla (formerly Bar Tartine, Duna, Smokebread) is going to serve a four-course, family-style preservation dinner based on peasant traditions, with dishes like cultured squash dip, beef tartare with bottarga, pumpkin seed tahini and collard greens, slow-roasted root vegetables, parsnip-sauerkraut stew with pork and mushrooms, and stuffed persimmons with yogurt and almonds. The fabulous meal will be served with cocktails from Empirical Spirits, natural wine, havtorn (sea buckthorn) turmeric tonic, and Nick's very own vermouth made of rosé wine, black lime, anise, and fennel flowers. There's just room for 20 guests at 7pm, $165 per ticket.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131420/table-talk-dream-galbi-at-maum-indian-paradox-update-denmark-pop-up",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_1244",
"bayareabites_64",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_2090",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_91"
],
"featImg": "bayareabites_131423",
"label": "bayareabites_16115"
},
"bayareabites_130433": {
"type": "posts",
"id": "bayareabites_130433",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130433",
"score": null,
"sort": [
1542214610000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1542214610,
"format": "standard",
"disqusTitle": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"title": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This post was originally published on November 14, 2018, and was updated October 24, 2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s your first Thanksgiving away from your family. Maybe you’re one of the few people that stayed behind in the city because your hand-selected non-nuclear family consisting of voluntarily insane friends also stayed in the city. Either way, while you might not crave the tradition of being grilled by your family members about your unconventional lifestyle — because let’s face it, if you ended up in San Francisco you’re the black sheep of your family — most of us crave the tradition of nostalgia. Nostalgia: that warm blanket of memories that can send your brain into a frenzy from a mere whiff of spices, the smell of the rain, the sound of a nearby church bell while your living room curtains flow in the breeze. These — along with a moment of temporary insanity — are the feelings that make you want to recreate a holiday roundtable of friends and feast.\u003c/span>\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/563+Ruger+St,+San+Francisco,+CA+94129/@37.7973428,-122.4506267,17z/data=!3m1!4b1!4m5!3m4!1s0x8085872b42804c3d:0xa56868360abcda36!8m2!3d37.7973386!4d-122.4484327?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003cb>Price: $68 person (Call for availability)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131171 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the meatloaf dinner at Presidio Social Club with permission of Christian S. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every year the \u003ca href=\"http://www.presidiosocialclub.com/\" target=\"_blank\" rel=\"noopener\">Presidio Social Club\u003c/a> offers a prix fixe 3-course Holiday Menu on Thanksgiving. It replaces their daily menu and is served from Noon until 7pm. \u003c/span>\u003cspan style=\"font-weight: 400\">The menu usually features classic Thanksgiving favorites, with this year’s menu including the following:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Harvest salad with Fuyu persimmons // Butternut Squash Soup with Coconut Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic roast turkey with wild mushroom and sage stuffing, mashed potatoes, brussel sprouts, braised winter greens, giblet gravy, cranberry sauce, and homemade rolls. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bourbon chocolate pecan pie with whipped creme fraiche // Classic pumpkin pie\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">PSC’s General Manager, Steve Grant, stated: “\u003c/span>\u003cspan style=\"font-weight: 400\">We have been doing Thanksgiving Dinner at the restaurant since we opened 11 years ago. It was a natural extension of being a \"club\" (without the dues), the same way your family might go to Thanksgiving dinner at the Country Club. We try to do special events throughout the year that our regulars and newcomers bond with, such as a Summer BBQ series every Wednesday, Pig Roasts on Sundays during the early Summer, and Clambakes every Sunday night during mid-late Summer.”\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’re not up to mingling this Thanksgiving, but still want dessert, Presidio Social Club also offers their Bourbon chocolate pecan, classic pumpkin and toasted coconut cream pies on pre-order starting at $40 each. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vegetarian, vegan and gluten-free dishes available with advance notice. \u003c/span>\u003c/p>\n\u003ch2>The Old Clam House\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/299+Bayshore+Blvd,+San+Francisco,+CA+94124/@37.7430905,-122.4070428,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e54784ae58b:0x6de30cad5f0f0df6!8m2!3d37.7430863!4d-122.4048488?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">299 Bayshore Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cb>Price: $39.99/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130437\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/ed-u-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior vintage neon sign photo of The Clam House with permission of Ed U. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s San Francisco’s oldest restaurant standing in the same location since 1861. When the \u003ca href=\"https://theoldclamhousesf.com/\" target=\"_blank\" rel=\"noopener\">Old Clam House\u003c/a> first opened, it was on the shoreline and surrounded by marshland. While it might seem out of place now, the area was thriving with fisherman harvesting oysters and bringing in their daily catches of Dungeness crab. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to experience a true San Franciscan Thanksgiving, then enjoy a side of clam chowder or cioppino — that lovely dish of Dungeness crab, scallops and mussels in a light tomato broth — with your traditional turkey dinner at this legendary spot on Bayshore Blvd. The Thanksgiving menu also serves up roasted turkey with gravy, stuffing, cranberry relish, potatoes, veggies and pumpkin pie. Their daily menu will also be available, where you can choose from Crab Alfredo, Sand Dabs, Roasted Chicken, and hot Dungeness Crab in their secret garlic butter sauce. Hopefully, you can nab one of their little private dining tables behind the curtains.\u003c/span>\u003c/p>\n\u003ch2>The Cavalier\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/360+Jessie+St,+San+Francisco,+CA+94103/@37.7833401,-122.4091873,17z/data=!3m1!4b1!4m5!3m4!1s0x808580867f37d0b9:0x3ea421cd896a9ffc!8m2!3d37.7833359!4d-122.4069933?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">360 Jessie St\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cb>Price: $80/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130438\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg\" alt=\"\" width=\"800\" height=\"354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-160x71.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-768x340.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-1020x451.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-960x425.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-240x106.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-375x166.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-520x230.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of roasted chicken dinner with mashed potatoes and roasted carrots courtesy of The Cavalier\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This \u003ca href=\"https://thecavaliersf.com/\" target=\"_blank\" rel=\"noopener\">London inspired brasserie\u003c/a> has offered a British inspired prix fixe Thanksgiving Day menu for lunch and dinner since they opened their doors in 2013. The fox hunting room with the red walls, banquette and few tables are the ideal surroundings to take your time and pretend you’re a posh Brit in a 19th century traditional gentlemen’s club. Billiards and cigars, anyone? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before that, you may want to consider dining on Chef Jennifer Puccio’s lamb loin, grass-fed ribeye, salmon, sticky toffee pudding and pumpkin steamed pudding. Or, you can go the traditional route and have a heritage turkey dinner with mashed potatoes, brussel sprouts and stuffing. All with a California aesthetic. Just be warned, it’s all served family style. \u003c/span>\u003c/p>\n\u003ch2>Shan Dong Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/328+10th+St+%23101,+Oakland,+CA+94607/@37.8005789,-122.2719975,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b5c6d4fcb7:0xdbd76459073fa135!8m2!3d37.8005789!4d-122.2698035\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">328 10th St Ste 101, \u003c/span>\u003c/a>\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cb>Price: $15/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/michael-n-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo of beef chow mein noodles at Shan Dong Restaurant with permission of Michael N. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Operating in this location since the 1990s, this \u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener\">Oakland Chinatown institution\u003c/a> will give you all the holiday feels without breaking the bank. Shandong is a coastal region in China and its food is one of China’s eight classic cuisines, with noodles and lightly seasoned dumplings being staples. Noodles with sesame paste, made of ground white sesame seeds, is one of Shan Dong Restaurant’s most popular dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although your traditional American Thanksgiving fixings won’t be present, there is nothing more comforting than sitting around a table with friends and family sharing various dishes like dry fried ribs, blistered green beans and, of course, an extra $1 for Shan Dong's famous hand-pulled noodles. Not everyone celebrates the holidays in the way the media portrays and you don't have to — this is especially true on Christmas. Anticipate a full restaurant and possibly a long wait; they do not accept reservations. But, there’s always the option of takeout and enjoying in the comfort of your own home.\u003c/span>\u003c/p>\n\u003ch2>Harry's HofBrau\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/14900+E+14th+St,+San+Leandro,+CA+94578/@37.7066045,-122.1316199,17z/data=!3m1!4b1!4m5!3m4!1s0x808f902acb7d81a7:0x391913d7ccb9340b!8m2!3d37.7066003!4d-122.1294259?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">14900 E 14th St\u003c/a>\u003cbr>\nSan Leandro, CA 94578\u003cbr>\n\u003cb>Price: $20/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130447\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/john-d-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.harryshofbrau.com/\" target=\"_blank\" rel=\"noopener\">Harry's HofBrau\u003c/a> has been serving up comfort food classics since it opened in 1954. Technically, you can get a Thanksgiving-esque dinner at Harry’s two locations year round. Seriously, year round. Harry’s Hofbrau is opened seven days a week from 11:00AM - 11:00PM with Christmas Day being “the only day [they] close.” Seven days of glistening, monstrous meat roasts freshly carved right in front of your very eyes. Harry’s focus has always been on the whole roasted turkey, so much so that they serve over 1,000,000 pounds of turkey each year. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you have nowhere to go (or have had enough of the family drama and need a break), come to Harry’s. You can watch the game, have a whole roasted turkey dinner and sip on a pint of beer from one of their 28 taps of surprisingly decent craft beers. Both Harry’s locations are open from 12PM-8PM on Thanksgiving, “no reservations are needed, no matter how large your group is.” You can mow down a little turkey (light and dark meat) or ham with your gravy, a Caesar salad, mixed vegetables, a scoop of stuffing, a scoop of mashed potatoes, a big dinner roll, cranberry sauce and a slice of pumpkin pie.\u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "130433 https://ww2.kqed.org/bayareabites/?p=130433",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/14/5-bay-area-restaurants-to-eat-thanksgiving-dinner-on-thanksgiving/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1254,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1571959701,
"excerpt": "We created a list of five Bay Area eateries, from traditional to affordable, where you can eat Thanksgiving dinner on Thanksgiving. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "We created a list of five Bay Area eateries, from traditional to affordable, where you can eat Thanksgiving dinner on Thanksgiving. ",
"title": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bay Area Restaurants to Eat Thanksgiving Dinner on Thanksgiving",
"datePublished": "2018-11-14T08:56:50-08:00",
"dateModified": "2019-10-24T16:28:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bay-area-restaurants-to-eat-thanksgiving-dinner-on-thanksgiving",
"status": "publish",
"path": "/bayareabites/130433/5-bay-area-restaurants-to-eat-thanksgiving-dinner-on-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This post was originally published on November 14, 2018, and was updated October 24, 2019.\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Maybe it’s your first Thanksgiving away from your family. Maybe you’re one of the few people that stayed behind in the city because your hand-selected non-nuclear family consisting of voluntarily insane friends also stayed in the city. Either way, while you might not crave the tradition of being grilled by your family members about your unconventional lifestyle — because let’s face it, if you ended up in San Francisco you’re the black sheep of your family — most of us crave the tradition of nostalgia. Nostalgia: that warm blanket of memories that can send your brain into a frenzy from a mere whiff of spices, the smell of the rain, the sound of a nearby church bell while your living room curtains flow in the breeze. These — along with a moment of temporary insanity — are the feelings that make you want to recreate a holiday roundtable of friends and feast.\u003c/span>\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/563+Ruger+St,+San+Francisco,+CA+94129/@37.7973428,-122.4506267,17z/data=!3m1!4b1!4m5!3m4!1s0x8085872b42804c3d:0xa56868360abcda36!8m2!3d37.7973386!4d-122.4484327?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003cbr>\n\u003cb>Price: $68 person (Call for availability)\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_131171\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131171 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/o.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the meatloaf dinner at Presidio Social Club with permission of Christian S. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every year the \u003ca href=\"http://www.presidiosocialclub.com/\" target=\"_blank\" rel=\"noopener\">Presidio Social Club\u003c/a> offers a prix fixe 3-course Holiday Menu on Thanksgiving. It replaces their daily menu and is served from Noon until 7pm. \u003c/span>\u003cspan style=\"font-weight: 400\">The menu usually features classic Thanksgiving favorites, with this year’s menu including the following:\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Harvest salad with Fuyu persimmons // Butternut Squash Soup with Coconut Milk\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Classic roast turkey with wild mushroom and sage stuffing, mashed potatoes, brussel sprouts, braised winter greens, giblet gravy, cranberry sauce, and homemade rolls. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Bourbon chocolate pecan pie with whipped creme fraiche // Classic pumpkin pie\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">PSC’s General Manager, Steve Grant, stated: “\u003c/span>\u003cspan style=\"font-weight: 400\">We have been doing Thanksgiving Dinner at the restaurant since we opened 11 years ago. It was a natural extension of being a \"club\" (without the dues), the same way your family might go to Thanksgiving dinner at the Country Club. We try to do special events throughout the year that our regulars and newcomers bond with, such as a Summer BBQ series every Wednesday, Pig Roasts on Sundays during the early Summer, and Clambakes every Sunday night during mid-late Summer.”\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you’re not up to mingling this Thanksgiving, but still want dessert, Presidio Social Club also offers their Bourbon chocolate pecan, classic pumpkin and toasted coconut cream pies on pre-order starting at $40 each. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Vegetarian, vegan and gluten-free dishes available with advance notice. \u003c/span>\u003c/p>\n\u003ch2>The Old Clam House\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/299+Bayshore+Blvd,+San+Francisco,+CA+94124/@37.7430905,-122.4070428,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e54784ae58b:0x6de30cad5f0f0df6!8m2!3d37.7430863!4d-122.4048488?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">299 Bayshore Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94124\u003cbr>\n\u003cb>Price: $39.99/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130437\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130437\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/ed-u-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u-520x390.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/ed-u.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Exterior vintage neon sign photo of The Clam House with permission of Ed U. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s San Francisco’s oldest restaurant standing in the same location since 1861. When the \u003ca href=\"https://theoldclamhousesf.com/\" target=\"_blank\" rel=\"noopener\">Old Clam House\u003c/a> first opened, it was on the shoreline and surrounded by marshland. While it might seem out of place now, the area was thriving with fisherman harvesting oysters and bringing in their daily catches of Dungeness crab. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you want to experience a true San Franciscan Thanksgiving, then enjoy a side of clam chowder or cioppino — that lovely dish of Dungeness crab, scallops and mussels in a light tomato broth — with your traditional turkey dinner at this legendary spot on Bayshore Blvd. The Thanksgiving menu also serves up roasted turkey with gravy, stuffing, cranberry relish, potatoes, veggies and pumpkin pie. Their daily menu will also be available, where you can choose from Crab Alfredo, Sand Dabs, Roasted Chicken, and hot Dungeness Crab in their secret garlic butter sauce. Hopefully, you can nab one of their little private dining tables behind the curtains.\u003c/span>\u003c/p>\n\u003ch2>The Cavalier\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/360+Jessie+St,+San+Francisco,+CA+94103/@37.7833401,-122.4091873,17z/data=!3m1!4b1!4m5!3m4!1s0x808580867f37d0b9:0x3ea421cd896a9ffc!8m2!3d37.7833359!4d-122.4069933?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">360 Jessie St\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cb>Price: $80/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130438\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130438\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg\" alt=\"\" width=\"800\" height=\"354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-800x354.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-160x71.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-768x340.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-1020x451.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-960x425.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-240x106.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-375x166.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized-520x230.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Homepage-Chicken-1130x500-optimized.jpg 1130w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of roasted chicken dinner with mashed potatoes and roasted carrots courtesy of The Cavalier\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This \u003ca href=\"https://thecavaliersf.com/\" target=\"_blank\" rel=\"noopener\">London inspired brasserie\u003c/a> has offered a British inspired prix fixe Thanksgiving Day menu for lunch and dinner since they opened their doors in 2013. The fox hunting room with the red walls, banquette and few tables are the ideal surroundings to take your time and pretend you’re a posh Brit in a 19th century traditional gentlemen’s club. Billiards and cigars, anyone? \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Before that, you may want to consider dining on Chef Jennifer Puccio’s lamb loin, grass-fed ribeye, salmon, sticky toffee pudding and pumpkin steamed pudding. Or, you can go the traditional route and have a heritage turkey dinner with mashed potatoes, brussel sprouts and stuffing. All with a California aesthetic. Just be warned, it’s all served family style. \u003c/span>\u003c/p>\n\u003ch2>Shan Dong Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/328+10th+St+%23101,+Oakland,+CA+94607/@37.8005789,-122.2719975,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80b5c6d4fcb7:0xdbd76459073fa135!8m2!3d37.8005789!4d-122.2698035\" target=\"_blank\" rel=\"noopener\">\u003cspan style=\"font-weight: 400\">328 10th St Ste 101, \u003c/span>\u003c/a>\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cb>Price: $15/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130439\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130439\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/michael-n-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/michael-n.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Photo of beef chow mein noodles at Shan Dong Restaurant with permission of Michael N. via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Operating in this location since the 1990s, this \u003ca href=\"http://shandongoakland.com/\" target=\"_blank\" rel=\"noopener\">Oakland Chinatown institution\u003c/a> will give you all the holiday feels without breaking the bank. Shandong is a coastal region in China and its food is one of China’s eight classic cuisines, with noodles and lightly seasoned dumplings being staples. Noodles with sesame paste, made of ground white sesame seeds, is one of Shan Dong Restaurant’s most popular dishes. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although your traditional American Thanksgiving fixings won’t be present, there is nothing more comforting than sitting around a table with friends and family sharing various dishes like dry fried ribs, blistered green beans and, of course, an extra $1 for Shan Dong's famous hand-pulled noodles. Not everyone celebrates the holidays in the way the media portrays and you don't have to — this is especially true on Christmas. Anticipate a full restaurant and possibly a long wait; they do not accept reservations. But, there’s always the option of takeout and enjoying in the comfort of your own home.\u003c/span>\u003c/p>\n\u003ch2>Harry's HofBrau\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/14900+E+14th+St,+San+Leandro,+CA+94578/@37.7066045,-122.1316199,17z/data=!3m1!4b1!4m5!3m4!1s0x808f902acb7d81a7:0x391913d7ccb9340b!8m2!3d37.7066003!4d-122.1294259?hl=en&authuser=0\" target=\"_blank\" rel=\"noopener\">14900 E 14th St\u003c/a>\u003cbr>\nSan Leandro, CA 94578\u003cbr>\n\u003cb>Price: $20/person\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130447\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/john-d-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d-520x346.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/john-d.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Image of the turkey dinner at Harry’s Hofbrau with permission of John Dyke via Yelp\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.harryshofbrau.com/\" target=\"_blank\" rel=\"noopener\">Harry's HofBrau\u003c/a> has been serving up comfort food classics since it opened in 1954. Technically, you can get a Thanksgiving-esque dinner at Harry’s two locations year round. Seriously, year round. Harry’s Hofbrau is opened seven days a week from 11:00AM - 11:00PM with Christmas Day being “the only day [they] close.” Seven days of glistening, monstrous meat roasts freshly carved right in front of your very eyes. Harry’s focus has always been on the whole roasted turkey, so much so that they serve over 1,000,000 pounds of turkey each year. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you have nowhere to go (or have had enough of the family drama and need a break), come to Harry’s. You can watch the game, have a whole roasted turkey dinner and sip on a pint of beer from one of their 28 taps of surprisingly decent craft beers. Both Harry’s locations are open from 12PM-8PM on Thanksgiving, “no reservations are needed, no matter how large your group is.” You can mow down a little turkey (light and dark meat) or ham with your gravy, a Caesar salad, mixed vegetables, a scoop of stuffing, a scoop of mashed potatoes, a big dinner roll, cranberry sauce and a slice of pumpkin pie.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130433/5-bay-area-restaurants-to-eat-thanksgiving-dinner-on-thanksgiving",
"authors": [
"11551"
],
"categories": [
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_90"
],
"featImg": "bayareabites_130435",
"label": "bayareabites"
},
"bayareabites_131233": {
"type": "posts",
"id": "bayareabites_131233",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131233",
"score": null,
"sort": [
1542039216000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1542039216,
"format": "standard",
"disqusTitle": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"title": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n",
"disqusIdentifier": "131233 https://ww2.kqed.org/bayareabites/?p=131233",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/12/table-talk-next-level-brunch-week-of-italian-cuisine-fried-chicken/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2541,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1542823627,
"excerpt": "A quality brunch at The Saratoga, Week of Italian Cuisine returns, off-the-menu magic at The Progress, fried chicken pop-up!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A quality brunch at The Saratoga, Week of Italian Cuisine returns, off-the-menu magic at The Progress, fried chicken pop-up!",
"title": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Next-Level Brunch, Week of Italian Cuisine, Fried Chicken",
"datePublished": "2018-11-12T08:13:36-08:00",
"dateModified": "2018-11-21T10:07:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-next-level-brunch-week-of-italian-cuisine-fried-chicken",
"status": "publish",
"path": "/bayareabites/131233/table-talk-next-level-brunch-week-of-italian-cuisine-fried-chicken",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Enjoy a quality brunch and cocktails at The Saratoga, Week of Italian Cuisine returns (featuring Puglia this year!), keep the off-the-menu Prog Dog at The Progress in your little black book, and don’t miss the next installment of Chicken and Wine Palace’s pop-up, featuring some truly excellent fried chicken.\u003c/p>\n\u003ch2>The Saratoga Offers a Next-Level Brunch That Is as Delicious as it Is Camera-Ready\u003c/h2>\n\u003cp>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Ht7sL4TmbMC2\">1000 Larkin St., San Francisco\u003c/a>\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cfigure id=\"attachment_131236\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ramos-gin-fizz-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Ramos Gin Fizz is high art at The Saratoga. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brunch can feel like a pretty common (and basic) thing in San Francisco, with the same-old egg dishes and bottomless mimosas, but weekend brunch at \u003cstrong>\u003ca href=\"http://www.thesaratogasf.com\">The Saratoga\u003c/a>\u003c/strong> is definitely one that stands out for its creativity, quality, and sense of fun. This Polk Gulch restaurant has a chic, sexy style in the evening, which actually translates well to daytime—the diffused light and darker interior will be appreciated by anyone nursing a hangover (including the staff). And if you’re looking to celebrate with a group, you’re going to have a lot of fun with brunch here.\u003c/p>\n\u003cp>The bar, overseen by skilled barman and partner Brandon Clements, has an extensive brunch cocktail selection (all $13), starting with an array of Ramos Gin Fizz options that come delightfully frothy from their special fizz shaker, with seasonal add-ins like honeydew melon-tarragon or strawberry-rhubarb. It’s definitely the most gentle way to get back into the game, even if you’re one of those “I don’t like gin” types. Just try one. Fizzy cocktails and boozy coffee options — plus the Cereal Milk Punch (bourbon, nocino, cream, corn flake–washed milk, vanilla, cocoa Krispies, nutmeg) — are other ways to ease into your weekend.\u003c/p>\n\u003cfigure id=\"attachment_131237\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/bloody-hail-mary-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The \"Hail Mary\" Bloody Mary. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are a couple cocktail showstoppers that the party table next to us was celebrating with, including the “Hail Mary” Bloody Mary ($20), which comes precariously and \u003ca href=\"https://www.kqed.org/bayareabites/128077/guide-5-bay-area-dishes-to-indulge-in-for-your-cheat-days\">fully loaded\u003c/a> with skewers of fried pickle, bacon, pickled quail eggs, beef jerky, jalapeño poppers, fried chicken, and poached shrimp. Don’t be surprised if everyone asks to take pictures of your drink. You can also pick and choose any add-ons if you don’t feel like going for the full showcase, and there are a few artfully crafted variations of Bloodies to choose from, like the Root (with carrot and ginger) and the Verde (mezcal, Ancho Reyes Verde, tomatillo, cucumber, cilantro, jalapeño, green Tabasco, white soy sauce, chile-lime).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131238\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/boothby-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">We stole a pic (and were offered a drink!) from our neighbor's “Cocktail Bill” Boothby Bowl. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “Cocktail Bill” Boothby Bowl ($85) is another attention-grabber (and a big commitment): a crystal dispenser, which can serve up to eight full-sized cocktails, is (carefully) brought to your table, filled with a Corpse Reviver #2.1. It’s designed for brunch (gin, Cocchi Americano, curaçao, absinthe, lemon sorbet) and it’s beautifully lined with sliced citrus. You’ll make friends at adjoining tables by offering a taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At this point, you should definitely get something to eat. You can start with their mimosa doughnut (topped with strawberry glaze and Pop Rocks, $8) or their Killer Coffee Cake (that’s its name, $9) if you like sweeter things.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jenga-tots-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">The Jenga Tots are a must at The Saratoga's brunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mom always said, “Don’t play with your food!” but when the platter of Jenga tots ($21) arrives in front of you at The Saratoga, it’s hard not to. It’s just like it sounds: a tower of fried potato sticks (which are shaped like hefty 2x4s, with creamy potato inside) that come anointed with dollops of cream cheese, plus all your other favorite bagel accouterments: smoked salmon, thinly sliced red onion, cucumber, capers, and tomato. After a couple sticks, you should probably slow your roll, because the rest of the menu has some other winning dishes you’ll want to save room for. The good news is you can pack up the tots and warm them up beautifully the next day.\u003c/p>\n\u003cfigure id=\"attachment_131240\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131240\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/texas-french-toast-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Texas French toast with bourbon syrup. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are many ways to prepare French toast, and the Texas French toast ($12) here comes out as fluffy and golden as a soufflé. They use thick-cut brioche, which adds to the eggy delicacy of the dish, and the bourbon syrup is exactly the hair-of-the-dog syrup you need. There’s also some bacon powder sprinkled on top, which will begin to stick together as it warms up on the toast, so don’t let it sit around — grab your fork.\u003c/p>\n\u003cp>Egg lovers, you won’t want to pass up chef Francisco Baca’s version of eggs Benedict ($18) here, which has soft-poached eggs and thin slices of house-smoked ham topped with a fluffy and rich Béarnaise over a pretzel bun, with English peas scattered on the plate. Heartier options include steak and eggs, mole flautas, and, of course, you can go for The Saratoga burger, a double-patty situation with Taleggio cheese. The side of Millionaire's bacon is quite a slab, so make sure you have people to share it with.\u003c/p>\n\u003cp>If you’re excited to check this all out, you should consider attending the \u003cstrong>upcoming tablehopper holiday brunch\u003c/strong> with Westland Distillery on Sunday, December 2—details will be posted on \u003ca href=\"http://tablehopper.com\">tablehopper.com\u003c/a> shortly.\u003c/p>\n\u003ch2>The Art of the Arf: The Off-the-Menu Prog Dog at The Progress\u003c/h2>\n\u003cp>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ftEgeUZinz52\">1525 Fillmore St., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131241\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131241\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/prog-dog-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu Prog Dog at The Progress. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes, you miss dinnertime and it’s too late for a full meal, but you still want a late-night bite. You don’t have a reservation anywhere, you don’t have a dining partner, and you don’t even really know what you want. In moments like these, it’s when dining at a restaurant bar is the best answer, and \u003cstrong>\u003ca href=\"https://theprogress-sf.com\">The Progress\u003c/a>\u003c/strong> has you covered.\u003c/p>\n\u003cp>Although chef Stuart Brioza's menu is more built for sharing here, there’s an off-the-menu hot dog ($12) that is meant to be all yours: the \u003cstrong>Prog Dog\u003c/strong>. You’ll get a double smoked pork dog, which has guanciale ground into it (it’s like Italian bacon, but it’s cured pork jowl), topped with a kicky kimchee (which cuts through the richness and salt), fried shallots, toasted sesame, and bonito-rosemary aioli. It all comes nestled in a housemade, griddled milk bun, which is cut off at the sides like a lobster roll. It really comes together, loaded with texture, deep flavor, acid, salt, smoke, creaminess, heat, nuttiness, and hella umami. The Prog Dog is usually available until 10:30pm or so during the week, and 11:30pm-ish on the weekend, but it can sell out. Fortunately, there’s plenty more food to be had on the menu if that happens.\u003c/p>\n\u003cfigure id=\"attachment_131242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/wendy-peffercorn-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Wendy Peffercorn cocktail. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the kind of late-night snack that is begging for a cocktail, and while the house martini with smoked Castelvetrano olive juice and rosemary is clearly a brilliant pairing, there’s another incredible cocktail on the menu right now that deserves your attention: the Wendy Peffercorn. It’s made with Kampot pepper–infused vodka (a Cambodian pink peppercorn), Aperol, Amaro Nonino, lemon, and salt-preserved blood orange, which uses the same process as Moroccan-style preserved lemon, adding a salty note to the cocktail that makes it so fantastic with food. It’s like a salty Paper Plane (a spin on The Last Word) and is definitely a cocktail to befriend at the bar—it's excellent company.\u003c/p>\n\u003ch2>Tutti a Tavola for the Return of the Week of Italian Cuisine!\u003c/h2>\n\u003cp>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003cbr>\nVarious locations and events\u003cbr>\nNovember 12–17\u003c/p>\n\u003cfigure id=\"attachment_131308\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/focaccia-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">If you're lucky, you'll know a Pugliese who can make focaccia like this. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s a celebration many food lovers will be happy to see return: now in its third year, the \u003cstrong>\u003ca href=\"https://weekofitaliancuisineinsf.org\">Week of Italian Cuisine\u003c/a>\u003c/strong> will be running from November 12–17. The first year featured Tuscany, and last year was Sicily, and this year, the focus is on the cuisine and culinary traditions of Puglia, the southern region in the heel of Italy’s “boot.” Puglia is famous for its crunchy and round taralli crackers, orecchiette pasta (typically served with broccoli rabe and plenty of garlic), burrata, fantastic olive oils, seafood dishes, and pasticciotto for dessert (creamy custard with black cherries).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Throughout the San Francisco Bay Area and Wine Country, \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">participating restaurants\u003c/a> vetted by the Accademia della Cucina Italiana of San Francisco will be offering a special Pugliese-inspired menu during the week, even if they typically serve dishes from other Italian regions. You can look at all the menus \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/participating-restaurants/\">here\u003c/a>.\u003c/p>\n\u003cp>An off-the-menu item you'll want to track down that week is a special gelato flavor at \u003ca href=\"https://www.giogelati.com\">Gio Gelati\u003c/a> in Cow Hollow, caffè soffiato, which gelato wizard Patrizia Pasqualetti created in homage to the refreshing iced coffee treat in Puglia, made with espresso and almond. It's my new favorite gelato flavor.\u003c/p>\n\u003cp>Another exciting component to the week is chef \u003ca href=\"https://www.ristorantepasha.com/en/\">\u003cb>Maria Cicorella\u003c/b>\u003c/a>, owner of the two-Michelin-starred Ristorante Pashà in Conversano, Bari, will be cooking and collaborating with some of the Bay Area’s top women chefs, from Suzette Gresham at Acquerello to Amy Dencler at Chez Panisse to Nicolette Manescalchi at A16. There will also be a night of conversation with \u003ca href=\"https://www.instagram.com/violabuitoni/\">Viola Buitoni\u003c/a>, Food Advisor for the Consulate General of Italy and the Italian Cultural Institute. Look at the full lineup of chef Cicorella’s special appearances \u003ca href=\"https://weekofitaliancuisineinsf.org/index.php/eevents/\">here\u003c/a>. Buon appetito!\u003c/p>\n\u003ch2>The Chicken and Wine Palace Pop-Up: Fried Chicken by a Fanatic, for Fanatics\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003cbr>\nVarious pop-up locations\u003c/p>\n\u003cfigure id=\"attachment_131244\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131244\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fried-chicken-palace-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Behold the fried chicken from the Chicken and Wine Palace pop-up. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a certified fried chicken lover (just ask to see my card), I didn’t have to think twice about heading to my friend Collin Casey’s fried chicken pop-up, \u003cstrong>\u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">Chicken and Wine Palace\u003c/a>\u003c/strong>. Held at Oakland’s \u003ca href=\"http://bootandshoeservice.com\">Boot & Shoe Service\u003c/a> (thankfully under the new ownership of Jen Cremer and Richard Clark), this was Casey’s second pop-up (he held the first at Ordinaire Wine), although he has been working on and fine-tuning his recipe and technique for over the past two years. A wine professional for the past 21 years, Casey has also worked in many kitchens and actually came to the wine world through cooking.\u003c/p>\n\u003cfigure id=\"attachment_131245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/collin-casey-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Collin Casey and his beloved bird. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up is a warm-up for his larger restaurant concept, which he’s actively seeking a location for in the East Bay. He envisions a casual place with counter service, with simple but perfectly executed dishes off a not-too-hefty menu that is affordable and approachable. And it won’t be just fried chicken: he’s also planning on roast chicken, oysters, salads, and French fries with housemade aioli. And, of course, a killer wine list—the kind of choice list you can access without having to go to an upscale place and dropping too much money. He’s calling it his “pirate-hipster Zuni,” and envisions a patio and oysters and alllll the wine (which will obviously include wines from \u003ca href=\"https://tessbryant.wine\">Tess Bryant Selections\u003c/a>, his fabulous wife). Let’s find him his space, soon.\u003c/p>\n\u003cfigure id=\"attachment_131246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicken-at-rest-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chicken at rest. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, let’s talk about this chicken! He’s sourcing top-quality birds from Cream Co. Meats, from Pasturebird farm in Temecula. The pasture-raised birds are half-Cornish, and have an incredible chicken-y flavor, with a pleasing texture as well (not too sinewy, not too fluffy). Casey has fine-tuned a three-day process, which involves brining them for 12 hours in sweet tea, herbs, and other ingredients; a dip in salted buttermilk with herbs de Provence, garlic, onion, and paprika; a dredge in all-purpose flour; and then frying them for a total of 20–25 minutes (he does a double fry), letting them rest for maximum crispiness. Of course, there are many other details and components and ingredients, but we need to let the man have his secrets. He also got a bit of input from chef pals as he workshopped his recipe and technique.\u003c/p>\n\u003cp>It’s the kind of chicken you should pick up with your hands—you’ll want to bite into the craggy and dark golden, bark-like exterior, which is peppery and perfectly seasoned, followed by an oh-so-satisfyingly juicy chicken underneath, with aromatic notes of herbs and a light tang to it. Yeah, pick it up—fork and knifing it feels too proper.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>He collaborated with Boot & Shoe’s chef Martin Salata on a side slaw/salad made with charred green cabbage from the wood oven and puntarelle that had just come in, tossed with parsley, cilantro, and a light vinaigrette, the perfect sidecar for the chicken. Guests were supposed to receive a piece of dark and white meat ($22), but being a friend of the chef, I put in a bratty request for two thighs because I could.\u003c/p>\n\u003cfigure id=\"attachment_131247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131247\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/chicories-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The chicory salad on Boot & Shoe's main menu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a side note, it was wonderful to revisit Boot & Shoe, supplementing our fried chicken feast with some Marin Miyagi oysters with yuzu kosho and pet nat mignonette (so zippy); radishes with whipped matcha butter (more of that please); a gorgeous salad of chicories, sour orange, Medjool dates, breadcrumbs, and pecorino (what a perfect seasonal salad); and the refreshing Sugar Baby Spritz from the back bar, made with Cocchi Americano Rosa, Leopold Bros. cherry liqueur, vermouth, lemon, and prosecco. Boot & Shoe was also pouring some Tess Bryant Selections from Australia that evening, including the 2017 Jauma “Why Try So Hard,” a fresh and tart semillon and chenin blanc that was on point with hubs’s fried chicken.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>In case you want to hunt down this chicken yourself, and I think you do, here’s some good news: Casey will be popping up again on December 10, this time at \u003ca href=\"http://www.starlinesocialclub.com\">Starline Social Club\u003c/a>. Follow \u003ca href=\"https://www.instagram.com/chickenandwinepalace/\">@chickenandwinepalace\u003c/a> for updates on the specifics—he’ll be making a big batch, but when it runs out, that’s it.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And look for another collaborative pop-up at Boot & Shoe on Wednesday, November 14, with Korean dishes from Nokni’s Julya Shin and Steve Joo.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131233/table-talk-next-level-brunch-week-of-italian-cuisine-fried-chicken",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"featImg": "bayareabites_131235",
"label": "bayareabites_16115"
},
"bayareabites_131081": {
"type": "posts",
"id": "bayareabites_131081",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131081",
"score": null,
"sort": [
1541614315000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1541614315,
"format": "standard",
"disqusTitle": "Where to Eat During Napa Valley Film Festival",
"title": "Where to Eat During Napa Valley Film Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n",
"disqusIdentifier": "131081 https://ww2.kqed.org/bayareabites/?p=131081",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/07/where-to-eat-during-napa-valley-film-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1166,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1541723754,
"excerpt": "Get inspired by this year's films by dining, and drinking, out and about in Napa ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Get inspired by this year's films by dining, and drinking, out and about in Napa ",
"title": "Where to Eat During Napa Valley Film Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Where to Eat During Napa Valley Film Festival",
"datePublished": "2018-11-07T10:11:55-08:00",
"dateModified": "2018-11-08T16:35:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "where-to-eat-during-napa-valley-film-festival",
"status": "publish",
"path": "/bayareabites/131081/where-to-eat-during-napa-valley-film-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Every November, the\u003c/span>\u003ca href=\"https://www.nvff.org/\"> \u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> celebrates the bounties of the region through film, food, and wine. Now in its ninth year, the five-day event (November 7-11) is “different than any other festival” thanks to its culinary collaborations showcasing everything Wine Country has to offer, says co-founder Brenda \u003c/span>\u003cspan style=\"font-weight: 400\">Lhormer.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival has a lot at stake as recovery begins for a region, and industry, that’s been rocked by change. Not only was the region itself devastated by natural disasters this time last year, affecting both the harvest and tourism, but the livelihood of the festival itself — the film industry — was shaken by sexual misconduct revelations that sparked the #MeToo movement.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Now more than ever, says Brenda, is the time to honor the people and the stories that make this corner of the world so spectacular. That’s especially true of its cuisine. “We’re so lucky to have the association with the Napa Valley brand,” says Brenda, who helped curate 13 culinary demonstrations that pair filmmakers with nationally recognized chefs, winemakers and even brewers (a first this year). In addition to the demos, daily “intermissions” allow guests to taste wine from partners while discussing the latest film. \u003c/span>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hardly surprising, then, that many of the selected films for this year’s festival have some connection to food. From a documentary that follows a female butcher based out of San Francisco to one that follows a Lebanese-based refugee on her journey toward opening a food truck, it’ll be hard to walk out of a screening and not have hunger pains. In honor of this partnership, we’re recommending some local restaurants (and even a bar!) that’ll pair nicely with some of this year’s films.\u003c/span>\u003c/p>\n\u003ch2>Miminashi\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps?sll=38.294837,-122.283093&q=821+Coombs+Street+Napa,+CA,+94559,+United+States&z=12\">\u003cspan style=\"font-weight: 400\">821 Coombs Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131084\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Yakitori-e1541613447713.jpg\" alt=\"Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa.\" width=\"1920\" height=\"1282\">\u003cfigcaption class=\"wp-caption-text\">Get a taste of yakitori from chef Curtis DiFede at Miminashi in Napa. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In honor of\u003c/span>\u003ca href=\"https://www.goelevent.com/NapaValleyFilmFestival/e/HirosTable\"> \u003ci>\u003cspan style=\"font-weight: 400\">Hiro’s Table\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows the owners of 17-year old sushi restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Hirozen Gourmet located in a West Hollywood strip mall, it seems only proper to dine on great Japanese cuisine. \u003c/span>\u003cspan style=\"font-weight: 400\">While finding a traditional Japanese restaurant in Napa Valley isn’t easy, Brenda recommends\u003c/span>\u003ca href=\"https://www.miminashi.com/about/\"> \u003cspan style=\"font-weight: 400\">Miminashi\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a new wave yakitori spot that fuses Napa Valley style with Eastern flavors. Run by Curtis DiFede, who was named a “Rising Star Chef” in 2010 while working at Napa’s Italian restaurant \u003c/span>\u003cspan style=\"font-weight: 400\">Oenotri, DiFede made the switch to Japanese cuisine after visiting the country in 2016. \u003c/span>\u003cspan style=\"font-weight: 400\">Expect the traditional grilled meats from a yakitori spot, while also indulging in a regularly rotating ramen menu and seasonal salads. And don’t forget to save room for dessert: the team whips up their own soft serve (with its own dedicated soft serve window for those not dining in) featuring flavors like Nutella and black sesame.\u003c/span>\u003c/p>\n\u003ch2>Bruschetteria\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Clif+Family+Winery/@38.5003683,-122.4662055,17z/data=!3m1!4b1!4m5!3m4!1s0x808450bf29de64f1:0xf42b158348368ae4!8m2!3d38.5003683!4d-122.4640168\">\u003cspan style=\"font-weight: 400\">709 Main Street\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">St. Helena, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131085\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/NVE_ClifFamily-8717-e1541614059210.jpg\" alt=\"The food truck is usually parked outside Clif Family Winery in St. Helena.\" width=\"1920\" height=\"1290\">\u003cfigcaption class=\"wp-caption-text\">The food truck is usually parked outside Clif Family Winery in St. Helena. \u003ccite>(Clif Family)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.soufrafilm.com/\">\u003ci>\u003cspan style=\"font-weight: 400\">Soufra\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\"> tells the true story of Mariam Shaar, a refugee who has spent her entire life in the camp \u003c/span>\u003cspan style=\"font-weight: 400\">Burj El Barajneh just south of Beirut, Lebanon. The film follows her journey as she \u003c/span>\u003cspan style=\"font-weight: 400\">opens a catering business, and then a food truck, employed entirely by fellow refugee women. As inspiration — as there’s not a Lebanese food truck in Napa Valley — you can’t miss the\u003c/span>\u003ca href=\"https://www.cliffamily.com/visit-us/#bruschetteria-food-truck\"> \u003cspan style=\"font-weight: 400\">Bruschetteria\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> food truck run by Clif Family Winery. Owned and operated by the winery and fueled by ingredients from the Clif Family Farm, everything on the menu is inspired by local ingredients. Usually, you can find the truck parked outside the tasting room. Make sure to check out a host of other local food trucks from around the Bay Area on Thursday, November 8 at the \u003c/span>\u003cspan style=\"font-weight: 400\">Variety’s 10 to Taste event hosted by Tyler Florence.\u003c/span>\u003c/p>\n\u003ch2>Five Dot Ranch\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St+%232,+Napa,+CA+94559/@38.301602,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xd22628ff0a26824!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1\u003c/span>\u003cspan style=\"font-weight: 400\">st\u003c/span>\u003cspan style=\"font-weight: 400\"> Street Suite 2\u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131086\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-8521-e1541614127812.jpg\" alt=\"Pick your steak from the meat case and have the team grill it on site.\" width=\"1920\" height=\"1281\">\u003cfigcaption class=\"wp-caption-text\">Pick your steak from the meat case and have the team grill it on site. \u003ccite>(Bob McClenahan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In the film\u003c/span>\u003ca href=\"https://www.frameline.org/festival/film-guide/angela-wilson-a-butchers-story\"> \u003ci>\u003cspan style=\"font-weight: 400\">Angela Wilson: A Butcher’s Story\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">director Gaby Scott follows the owner of San Francisco’s independent butcher shop\u003c/span>\u003ca href=\"http://avedanos.com/\"> \u003cspan style=\"font-weight: 400\">Avedano’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as she navigates a shifting city landscape. The film is likely to get you craving a nice juicy steak while you’re there, which is why we couldn’t think of a more appropriate place to stop than \u003c/span>\u003ca href=\"http://www.fivedotranch.com/\">\u003cspan style=\"font-weight: 400\">Five Dot Ranch\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> located in the Oxbow Public Market. All the natural beef sold at the market is raised exclusively by the family who has been running the ranch for seven generations; they’ve been at the Oxbow Public Market since 2008. Grab a burger or pick your own steak from the meat case to have the team grill it on the spot.\u003c/span>\u003c/p>\n\u003ch2>Gran Electrica\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1313+Main+St,+Napa,+CA+94559/@38.3014987,-122.2897943,17z/data=!3m1!4b1!4m5!3m4!1s0x8085066751695b49:0x4fc371c4b075238c!8m2!3d38.3014987!4d-122.2876056\">\u003cspan style=\"font-weight: 400\">1313 Main St. \u003c/span>\u003c/a>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Napa, CA\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131088\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131088\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC04583.jpg\" alt=\"Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.”\" width=\"1024\" height=\"614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-1020x612.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-960x576.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/DSC04583-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Get inspired to drink margaritas from Napa’s Gran Electrica after watching “Agave: The Spirit of a Nation.” \u003ccite>(Tim Carl)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://agave.film/\">\u003ci>\u003cspan style=\"font-weight: 400\">Agave: The Spirit of a Nation\u003c/span>\u003c/i>\u003c/a> \u003cspan style=\"font-weight: 400\">journeys into Mexico to follow the families who have been distilling the agave plant for generations. With ample opportunity to get into the agave spirit (there’s two screenings as well as a culinary demonstration hosted by chef Brian Malarkey during the festival), a margarita will likely be in your future. When that moment arises, head to Napa’s \u003c/span>\u003ca href=\"https://www.granelectrica.com/menus-napa/\">\u003cspan style=\"font-weight: 400\">Gran Electrica\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> where you’ll have your choice of high-quality tequila and mezcal, plus dinner entrees like tostados, tacos, and mole. If the weather is nice, take advantage of the outdoor patio where a vibrant mural and heat lamps make things feel like you’re almost in Mexico … almost.\u003c/span>\u003c/p>\n\u003ch2>Fieldwork\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/610+1st+St,+Napa,+CA+94559/@38.3016062,-122.2837081,17z/data=!3m1!4b1!4m5!3m4!1s0x808506642df5542d:0xae61c36b61b5c454!8m2!3d38.301602!4d-122.2815194\">\u003cspan style=\"font-weight: 400\">610 1st Street \u003c/span>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Napa, CA \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131117\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131117\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Oxbow-Lifestyle_30163767704_o-e1541614182193.jpg\" alt=\"Interior of Fieldwork's Oxbow Public Market location\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Interior of Fieldwork's Oxbow Public Market location \u003ccite>(Fieldwork)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This year’s festival is switching things up a bit with the option to not only do a little wine tasting with your fellow festival-goers, but try a little brew with brewmasters as well. Sample from Napa Smith Brewery, Trade Brewery, Tannery Bend Beer Works, and more during an “intermission” on Sunday, November 11 or check out the culinary demonstration “The Art of Brewing from a True Brewmaster,” which serves as inspiration from the premiere of \u003c/span>\u003ca href=\"https://www.nvff.org/artists/brewmaster/\">\u003ci>\u003cspan style=\"font-weight: 400\">Brewmaster\u003c/span>\u003c/i>\u003c/a>\u003ci>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">a documentary that follows two men who aspire to get into the business of beer. Then grab yourself a cold one at Brenda’s local pick for beers, \u003c/span>\u003ca href=\"https://fieldworkbrewing.com/napa/\">\u003cspan style=\"font-weight: 400\">Fieldwork\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. The Berkeley brewery’s Napa taproom, located in the Oxbow Public Market, offers a wide selection of fresh pours from their expansive draft list, all named after the brewmaster’s favorite show “Gilmore Girls.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Check out the entire film and culinary demonstration schedule online at \u003c/span>\u003ca href=\"https://www.nvff.org/\">\u003cspan style=\"font-weight: 400\">Napa Valley Film Festival\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> for more culinary journeys throughout the region. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131081/where-to-eat-during-napa-valley-film-festival",
"authors": [
"11554"
],
"categories": [
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_61"
],
"featImg": "bayareabites_131106",
"label": "bayareabites"
},
"bayareabites_131155": {
"type": "posts",
"id": "bayareabites_131155",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "131155",
"score": null,
"sort": [
1541437950000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1541437950,
"format": "standard",
"disqusTitle": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"title": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hannah Collins Design helped remodel the space, which features 110 seats, an open kitchen, textured and wallpapered walls, wainscoting, and a 16-seat concrete bar.\u003c/p>\n\n",
"disqusIdentifier": "131155 https://ww2.kqed.org/bayareabites/?p=131155",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/11/05/table-talk-a-chinese-classic-on-geary-le-marais-north-bay-restaurants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1895,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1542823641,
"excerpt": "Visit this Chinese restaurant for classic dishes, a new Le Marais Bakery, plus three new restaurants in the North Bay.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Visit this Chinese restaurant for classic dishes, a new Le Marais Bakery, plus three new restaurants in the North Bay.",
"title": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: A Chinese Classic on Geary, Le Marais, North Bay Restaurants",
"datePublished": "2018-11-05T09:12:30-08:00",
"dateModified": "2018-11-21T10:07:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-a-chinese-classic-on-geary-le-marais-north-bay-restaurants",
"status": "publish",
"path": "/bayareabites/131155/table-talk-a-chinese-classic-on-geary-le-marais-north-bay-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Visit this Inner Richmond Chinese restaurant for classic Shanghainese and Taiwanese dishes, plus there’s a new Le Marais Bakery and commissary in Polk Gulch, and let’s look at three new restaurants opening in the North Bay.\u003c/p>\n\u003ch2>A Classic and Below-the-Radar Chinese Restaurant (and It’s Cecilia Chiang-Approved)\u003c/h2>\n\u003cp>Five Happiness\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YvBdK4hwh5v\">4142 Geary Blvd., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Fri 11:30am–2:30pm and 4:30pm–9:30pm, Sat–Sun 11am–9:30pm\u003c/p>\n\u003cfigure id=\"attachment_131158\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131158\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/fivehappiness-SJB-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Shanghai pan-fried pork buns (sheng jian bao). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over on Geary in the Inner Richmond is an old-school Chinese restaurant with a bright orange tiled exterior, \u003cstrong>Five Happiness\u003c/strong>, that cars have been whizzing by since 1975, but the smart ones pull over. Fortunately, about 10 years ago, local food writer Patty Unterman tipped me off to this restaurant, a favorite of Cecilia Chiang, our local Chinese culinary matriarch, who is still amazingly with us and going out to eat all the time at 99 (she’s a powerhouse of energy).\u003c/p>\n\u003cp>Many know this restaurant for different things: a bunch love to come on the weekend for the Taiwanese breakfast, while others come for banquet dinners with Shanghainese specialties, and neighborhood folks swing by for the lunchtime rice plate specials (which tend to be more Americanized greatest hits but are well-executed). The menu definitely bounces around with some different regional dishes and styles: it ends up they have a Cantonese chef from Hong Kong, a Shanghainese chef, and a Taiwanese chef!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>I used to host an annual Chinese birthday banquet dinner with my friends, lining up a new menu and restaurant each year, and the meal we had here was fantastic, sealing its reputation as a favorite Chinese restaurant of mine. We requested the “Cecilia Chiang” banquet, just as Patty Unterman instructed me to — the very kind longtime manager Bill Yang (his mother is the owner) faithfully duplicated it for my group, with a platter of cold appetizers, chicken with fluffy egg white, red pork shank, eel and chives, and many other special dishes.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At a recent meal, my friends and I dropped in on a whim, with no advance planning. The best thing to do is let Bill lead you through the menu, once he figures out your taste (and appetite). I always love their green onion pancake ($6.50), it’s a flaky yet sturdy one, and not too oily, and it’s hard to resist Shanghai pan-fried pork buns (sheng jian bao) for just $6.50. There's so much juice inside these, I prefer them to the xiao long bao they serve here.\u003c/p>\n\u003cfigure id=\"attachment_131159\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-fish-fillet-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The delicate fish fillet and egg white with tofu. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some real gems are on the front of the menu (in the “Family Tradition Private Kitchen” section) — the steamed fish fillet and egg white with tofu ($13.50) is such an elegant and chic dish, so silky and delicate, topped with threads of ginger. But our table found the jumbo prawns in Szechuan red garlic sauce to be overcooked, so the $19.95 price tag felt steep for six prawns — we should have followed Bill’s advice and ordered the ribs instead. He’ll also steer you to the freshest vegetables — the pea shoots we had were so green and vibrant and with the smoky kiss of the wok. He also offered us some perfectly seasoned marinated cucumbers in the beginning, and we finished our meal with almond tofu, such delicately fragrant little cloud-like bites.\u003c/p>\n\u003cfigure id=\"attachment_131160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/five-happiness-pea-shoots-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Pea shoots with golden garlic cloves. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hopefully, you can order the Peking duck ($49.95) 24 hours in advance and then come here with a group — you’ll find one of the better birds in the city, artfully presented with tortilla-like, northern-style handmade pancakes instead of buns. If you’re coming in last-minute, the tea-smoked duck ($18.95 for half) may be tempting, but I found it too salty.\u003c/p>\n\u003cp>On the weekend, you’ll want to come in before noon for Taiwanese breakfast, like hot soy milk (savory or sweet) and Chinese doughnuts that are the shape of crullers or churros (\u003ci>youtiao\u003c/i>), spicy beef noodle soup, Taiwanese ground pork and rice (\u003ci>lu \u003c/i>\u003ci>rou\u003c/i>\u003ci> fan\u003c/i>), and more of those green onion pancakes! The Shanxi hand cut-noodles are also special here.\u003c/p>\n\u003cp>The restaurant had a renovation about five years ago, taking the Pepto pink tablecloths away with it (which I secretly loved) — it’s a good looking room, with butter yellow walls and classic rosewood high-backed chairs, and, of course, many round tables. If you can, at least get a group of four friends together to dine, but the more the merrier. You will have an absolute feast for about $25 per person, and you can thank me later.\u003c/p>\n\u003ch2>Le Marais Opens a Spacious Croissanterie and Commissary in Polk Gulch\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jeqsVqLFYZo\">1138 Sutter St., San Francisco\u003c/a>\u003cbr>\nHours are 7am–2:30pm, extending to 7am–7pm in mid-November.\u003c/p>\n\u003cfigure id=\"attachment_131161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-cafe-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Le Marais Bakery's sunny new café in Polk Gulch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now open in the TenderNob/Polk Gulch is the latest café from \u003cstrong>\u003ca href=\"http://www.lemaraisbakery.com\">Le Marais Bakery\u003c/a>\u003c/strong>, but this is also owner Patrick Ascaso and Joanna Pulcini Ascaso’s new 3,000-square-foot commissary and lab (with a 2,000-square-foot basement!). The front of the café has plenty of tables by the sunny windows, with fresh flowers on each table, and there are a few booths flanking the left wall. You’ll note the vintage light fixtures, pretty photography, and a fun mural by Sabina Addis. There’s also a big open kitchen, so you can watch the staff in action.\u003c/p>\n\u003cfigure id=\"attachment_131163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131163\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marais-treats-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A selection of baked goods from Le Marais. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiled counter is full of baked goods from head pastry chef Hikari Hori, formerly of Fournée Bakery, lined with viennoiserie-like croissants, pain au chocolat, kouign-amann, and seasonal fruit danishes, plus some savory croissants for lunch, like ham or herbed turkey. There are savory scones, financiers, and all kinds of cookies, and a delightful morning bun to go with your coffee — they have their own custom roast from Verve Coffee Roasters and a beautiful Strada espresso machine.\u003c/p>\n\u003cfigure id=\"attachment_131164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/le-marai-pain-au-choco-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The pure flaky pleasure of pain au chocolat! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for some new and inventive pastries coming soon, like lemon cream–laminated brioche, a truffle croissant, and croissant cones and ice creams. You’ll find their popular brunch boards, avocado toast, and croques soon, once they get things fully ramped up (for now, you can enjoy quiches and yogurt bowls).\u003c/p>\n\u003cp>Just in case your friends in Omaha or Miami are jealous, you can take advantage of Le Marais’s \u003ca href=\"https://www.williams-sonoma.com/m/shop/food/le-marais/\">partnership with Williams Sonoma\u003c/a> and ship their croissants nationwide, as well as a pastry sampler, an upcoming peppermint-chocolate croissant that tastes like peppermint bark for the holidays, cinnamon buns, apple swirl danishes, and pumpkin kouign-amanns.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003ch2>A New Regional American Diner in Sonoma, Mint and Liberty\u003c/h2>\n\u003cp>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/A2bKTxcwMNN2\">19101 Highway 12, Sonoma\u003c/a>\u003cbr>\n8am–9pm daily\u003c/p>\n\u003cfigure id=\"attachment_131165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/mint-and-liberty-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Rancho Gordo scarlet runner beans with smoked mushrooms and kale (and bacon!). \u003ccite>(Julianna Ferrara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new restaurant opening in the Maxwell Village center in Sonoma on November 7 called \u003cstrong>\u003ca href=\"https://www.mintandliberty.com\">Mint and Liberty\u003c/a>\u003c/strong> from owners James and Mila Chanamé-Hahn (part of the Sunflower Caffe family). They're offering a modern twist on a classic diner with a wonderfully talented chef at the helm, Michal Siegel (formerly Shorty Goldstein’s and Betelnut in San Francisco). His menu features regional American dishes, from northern ones like loaded baked potato pierogi to braised Rancho Gordo scarlet runner beans with smoked mushrooms and kale (you can get them with or without bacon), while southern dishes include shrimp gumbo and BBQ baby back pork ribs. Fans of Siegel’s pastrami will be happy to see his Rachel sandwich representing the east, and there’s a Green Goddess Cobb salad repping the west that looks fantastic.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>There are a variety of burgers, breakfast served all day, and some larger family-style dinners served after 5pm, like cioppino or a whole-roasted chicken. Fresh and local produce from LOLA Sonoma Farms, Bee-Well Farms, and Sweetwater Farms are highlights. There are sweets from Honey and the Moon, plus milkshakes, wine, beer, and cocktails too.\u003c/p>\n\u003ch2>A New Indian Restaurant Opens in Santa Rosa with Top-Notch Cocktails\u003c/h2>\n\u003cp>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JvXFA4nLfWL2\">535 4th St., Santa Rosa\u003c/a>\u003cbr>\nOpen Tue–Thu 4pm–10:30pm, Fri–Sat 4pm–11:30pm\u003c/p>\n\u003cfigure id=\"attachment_131167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/Bollywood_Food-800x533.png\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A sampling of dishes at Bollywood Bar & Clay Oven. \u003ccite>(Marti Lynn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Scott Beattie’s sublime cocktails from his time at Cyrus, Spoonbar, and Goose and Gander (among other places!) will be happy to know he’s behind the list at \u003cstrong>\u003ca href=\"http://bollywoodbar.net\">Bollywood Bar & Clay Oven\u003c/a>\u003c/strong> in downtown Santa Rosa. He’s working with bar manager Andrea Mota, previously Geyserville Gun Club Bar and Lounge, who will be behind the bar nightly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The newly open restaurant is from Chandi Hospitality Group, who brought on James Beard Award finalist chef Niven Patel, who has created a modern Indian \u003ca href=\"http://bollywoodbar.net/images/pdf/FullMenu_Complate_Bollywood_OCT25_2018.pdf\">menu\u003c/a> that is ingredient-focused with seasonal produce from quality purveyors (he’s an avid farmer, with Gujarati roots, which is where he sources the majority of his spices). You’ll find local vegetables in his pakoras, and his turmeric-marinated rockfish is served in a coconut curry with curry leaf, carrot, zucchini, and fennel and cooked in their hearth oven. A short rib uttapam also sounds fantastic. He was previously at Ghee in Miami, where he met Will Fernandez and Alex Sarria, the chefs de cuisine at Bollywood.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The backlit bar has a modern and eye-catching style, and the restaurant offers a variety of seating options, whether you’re a couple or dining with a big group.\u003c/p>\n\u003ch2>Find a Welcoming West Coast American Menu at Guesthouse in Kentfield\u003c/h2>\n\u003cp>\u003ca href=\"http://www.guesthousemarin.com\">Guesthouse\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/fczzn8agUip\">850 College Ave., Kentfield\u003c/a>\u003cbr>\nOpen Mon–Fri 4pm–10pm\u003c/p>\n\u003cfigure id=\"attachment_131168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/guesthouse-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guesthouse is ready to serve you in Kentfield. \u003ccite>(Stephanie Amberg)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In downtown Kentfield in Marin County, chef Jared Rogers (previously Picco in Larkspur) and Bay Area bartender Dustin Sullivan have opened their new bar and restaurant, \u003ca href=\"http://www.guesthousemarin.com\">\u003cstrong>Guesthouse\u003c/strong>\u003c/a>. Look for an ingredient-driven, seasonal, West Coast–inspired American \u003ca href=\"http://guesthousemarin.com/menu/\">menu\u003c/a>, including Dungeness crab cakes; Wolfe Ranch quail off their J&R wood grill (with chanterelle and bacon stuffing, grits, roasted carrots, and game jus); and a Kurobuta pork chop with crispy potatoes, spiced apple, and arugula. The side of cauliflower gratin with mornay, breadcrumbs and caramelized onions is sure to be a hit.\u003c/p>\n\u003cp>The cocktail menu features classics like a Negroni with a twist: it’s a dry mezcal Negroni, with mezcal, Cappelletti, dry vermouth, bitters, and grapefruit zest. There's also a comprehensive wine and beer list, with a focus on organic and biodynamic wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hannah Collins Design helped remodel the space, which features 110 seats, an open kitchen, textured and wallpapered walls, wainscoting, and a 16-seat concrete bar.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/131155/table-talk-a-chinese-classic-on-geary-le-marais-north-bay-restaurants",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_2998",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_1807",
"bayareabites_90"
],
"featImg": "bayareabites_131157",
"label": "bayareabites_16115"
},
"bayareabites_130987": {
"type": "posts",
"id": "bayareabites_130987",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130987",
"score": null,
"sort": [
1540310615000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16196
},
"blocks": [],
"publishDate": 1540310615,
"format": "standard",
"disqusTitle": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"title": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n",
"disqusIdentifier": "130987 https://ww2.kqed.org/bayareabites/?p=130987",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/23/the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 3341,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1567628217,
"excerpt": "Longtime Delfina group chef, Anthony Strong, makes his solo debut in the Mission with Prairie.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Longtime Delfina group chef, Anthony Strong, makes his solo debut in the Mission with Prairie.",
"title": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Mission’s Prairie Looks to Change San Francisco’s Italian Dining Landscape",
"datePublished": "2018-10-23T09:03:35-07:00",
"dateModified": "2019-09-04T13:16:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape",
"status": "publish",
"path": "/bayareabites/130987/the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It takes less than minute after entering to understand that Prairie is neither your typical Italian restaurant, nor your typical restaurant in general. The opening item on the food menu is — mochi. Yes, \u003ci>mochi\u003c/i>. Meanwhile, upon noticing that curveball, the host or hostess will inform you that the ordering process is done with the pencil on the table and accompanying ordering card with each menu item listed in abbreviated form. Then you just simply put the card in a slot at the edge of the table and a server will swing by to pick it up. It’s a checklist style of selecting the course of action for your meal, resembling how many yakitori or dim sum establishments ask for diners to order. Via this method, the generally long, rambling ordering ordeal of diners muttering “we’ll have the halibut, wait, no, the steak, or actually we can’t decide; hold on” is eliminated. The fuss is gone.\u003c/p>\n\u003cp>This sets the tone for the debut solo brick-and-mortar restaurant from Anthony Strong, one of San Francisco’s leading authorities on Italian cooking — an Iowa-born, Le Bernardin (New York) and Delfina-trained chef who isn’t one to follow the hard-and-fast rules of a particular cuisine or the customs of fine dining at the Mission’s newly opened \u003ca href=\"http://prairiesf.com/\">Prairie\u003c/a>.\u003c/p>\n\u003cp>“Take the fussiness out of it” is something that you’ll hear Strong say again and again, whether he is referring to fine dining food or fine dining service. He wants everyone to dig in, pour the wine and just get lost in the moment. In a city where every restaurant is constantly under the “everyone thinks they are a critic” spotlight, why not have diners, you know, actually just dine and drink and talk?\u003c/p>\n\u003cp>So, that mochi gets wrapped in guanciale, then nestled in a radicchio leaf, and drizzled with some thick, aged balsamic vinegar for a $4 two-bite wallop that sends a Japanese izakaya standard (bacon-wrapped mochi) to the hills of Emilia Romagna. Elsewhere, a full pound of Salt Springs mussels is steamed with Prosecco and…nasturtium butter ($23), a fascinating use for a plant that is better known as a finishing flower garnish to the highest of high-end cuisine plates. Strong isn’t interested in how many likes your Instagram photos of his dishes will garner. He doesn’t even own tweezers for Prairie’s kitchen. He happily told us, “there are no flowers, swooshes and dots on our plates.” Instead of looking at the pretty flowers, he “smashes” them.\u003c/p>\n\u003cp>Strong is a disruptor. He doesn’t want this to be another Italian restaurant in a city full of Cal-Ital highlights. Each one is a bit different,so where does Prairie fall on the spectrum? The restaurant describes itself as “New-School Italian” which is really a way of saying a cuisine that is rooted in classic Italian and then lets its hair down. As Strong puts it, for some dishes, “We’re just going to get straight to the damn point and do straight-up Italian food. And then in other things, we’re going all over the place.”\u003c/p>\n\u003cfigure id=\"attachment_131186\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-131186 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg\" alt=\"\" width=\"800\" height=\"1123\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-800x1123.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-160x225.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-768x1078.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753.jpg 855w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-240x337.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-375x526.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/20181003_AS-hat-front_43753-520x730.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef/owner Anthony Strong. Photo courtesy of Prairie.\u003c/figcaption>\u003c/figure>\n\u003cp>The guanciale-wrapped mochi and mussels are great examples of what this relentlessly forward-thinking chef is designing in the kitchen. Strong opens the food menu with a half-dozen antipasti, including the guanciale mochi, all of which are a world away from red sauce joints. As a nod to autumn, Fuyu persimmons partner with Urfa pepper (most commonly seen in Turkish or Arab cuisines) and pine nut miso ($8). Castelvetrano olives are dusted with a spicy Meyer lemon kosho ($7) — Italy, northern California and Japan all in one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, bread plays a huge part in other starting options but aren’t your normal crostini-based antipasti. “Pane Distrutto” is a must-order giant crouton-like specimen that looks like a meatball after being soaked with olive oil, then sops up a pile of Early Girl tomato pulp for a relentlessly delicious and different take on bruschetta. Like the mochi, it’s $4 apiece and the majority of diners aren’t going to want to share the few bites of it. “Carta di musica,” a thin, crackery Mediterranean flatbread, comes with salt cod \u003ci>gratinita\u003c/i> and Senise peppers ($16) in a nod to the French white fish and potato classic gratin/thick spread, Brandade.\u003c/p>\n\u003cfigure id=\"attachment_131012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131012\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00573-e1540238846167.jpg\" alt=\"Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s burrata preparation served with grilled levain, inspired by sour cream and onion dip. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Switching from France to an American football tailgate favorite, sour cream and onion dip is the inspiration for Strong’s burrata preparation served with grilled levain ($14). Strong considers burrata a near “perfect food” and wanted to think outside the burrata ball beyond just topping the cheese with a garnish or two like is the customary preparation. To tweak but not disturb such a fantastic original ingredient, the chef incorporates crème fraiche, folds them together with deeply cooked spring onions accented by lemon zest, and all together achieves the smooth-meets-chunky consistency of cottage cheese curds with the plush richness of burrata.\u003c/p>\n\u003cp>Another one of the many additional ways that he is changing up the restaurant status quo is service. As mentioned earlier, ordering is done by hand. Just check off the items that you’d like. Of course, servers are on hand to explain the difference between obscure Italian regions on the wine list (most wines are from Italy but the roster is always open to a few California or other European exceptions) or answer what “Pane Distrutto” even means (answer: destroyed bread). There is no robot making the pasta or tablets to order on or servers hawking small plates from carts.\u003c/p>\n\u003cfigure id=\"attachment_131011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00539-e1540238752262.jpg\" alt=\"An ordering menu at Prairie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">An ordering menu at Prairie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this comes not because Strong is anti-fine dining. He fully acknowledges that there is a time and place for all-encompassing special fine dining, like at some of Prairie’s neighbors (Lazy Bear is across the street and Californios is three blocks away). But, that is just not what he wanted to do with his own restaurant. Strong is just as much an entrepreneur trying to solve problems in his industry, as he is a restaurateur. Prairie is one of the few San Francisco restaurants to not accept tips, instead adding an 18% service charge to be shared by front and back of house staff in a democratic way that tips can’t provide. Strong isn’t one to attach formal titles to himself, but if he did, it would be something along the lines of Chef/Owner/General Manager/Cocktail Creator/Décor Designer/Carpenter/Doer of All Sorts of Random Tasks That Your Restaurant Needs.\u003c/p>\n\u003cp>While it can seem striking at first to diners who are new to Strong, his desire to lightly shake things up is something that makes complete sense dating back to before he played in his high school band that is one of the namesakes for the restaurant. The restaurant’s other namesake also is, of course, where Strong grew up and his road to San Francisco’s Prairie began.\u003c/p>\n\u003cp>Well, technically, he pointed out to us, he didn’t grow up ON the prairie. Strong is from eastern Iowa near the Mississippi River, where the “prairie ends and the bluffs drop down to the river.” There wasn’t much of a food culture there beyond “lots of corn and all sorts of livestock,” but there was lots of gardening and farming involved in his youth, with prominent produce in Iowa that even the most food-obsessed San Franciscan covets like morel mushrooms, ramps and fiddlehead ferns. As a hyper-energetic kid who loved the contrast of the manure smell of a garden to the beauty of a perfectly ripe tomato, and a kid who admittedly “geeked out” on first wave TV cooking shows by the likes of Martin Yan, the cards were set for Strong to be a chef.\u003c/p>\n\u003cfigure id=\"attachment_131018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00550-e1540239708521.jpg\" alt=\"Strong in Prairie's kitchen.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong in Prairie's kitchen. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His teenage years were spent in Minneapolis and there he transitioned from “basically being an honor student to skipping school to go work at one of his two restaurant jobs” because he thought, as his eyes widened when telling us recently about his adolescent self, “knives are cooler!” Strong continued: “I thought it was the coolest thing ever…I’ve always been a little nerdy, so hiding in a corner and playing with sharp sticks and fire and making stuff look and taste cool was right up my alley.” It \u003ci>seemed\u003c/i> like the perfect future for him.\u003c/p>\n\u003cp>On his first day of being elevated from a dishwasher and busboy to a kitchen role, Strong completely bombed in a Lucille Ball at the doughnut factory-type of comedy of errors. Another more experienced chef told him in a not-so confidence boosting way that day, “Dude, you are horrible at this.”\u003c/p>\n\u003cp>Somehow that did boost his confidence and Strong bypassed college for the Eric Ripert School of Cooking, getting the lowest level kitchen position at Le Bernardin and moving to New York at the age of 19. It was extremely difficult work at extremely low pay, but his drive to rise in the kitchen led him to soak up everything that legendary fine dining establishment could provide him. In 2006, it was time to pack up and head west, though, where Strong admits that he essentially “blew his last 80 bucks at Delfina.”\u003c/p>\n\u003cp>It may not have been the most fiscally prudent decision, yet it did prove to be a game-changing professional move as he asked for a job with Delfina’s chef and co-owner, Craig Stoll. He traded in Le Bernardin’s “live uni and expensive caviar” for the spaghetti and roast chicken at Delfina, along with California’s bounty of local ingredients. He remembers upon leaving New York, “Then I came out here and had sand dabs and anchovies for the first time, and it was like, ‘What are these lowly creatures that are so amazing?’ I just fell in love with it.”\u003c/p>\n\u003cp>For 11 years, Strong grew from the beginning stage at the 18th Street modern SF classic.\u003c/p>\n\u003cp>He dove headfirst into each of the Delfina establishments and was never afraid of shaking things up, something that obviously is reflected by Prairie. When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\u003c/p>\n\u003cfigure id=\"attachment_131019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131019\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00583-e1540239878808.jpg\" alt=\"When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.”\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">When Strong figured that time was up in the Delfina sphere, he knew that he wanted to “think outside the Italian box” and he “didn’t want to do anything normal.” \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is how Strong ended up creating a restaurant without a home…or a truck…or a pop-up space…or any chairs for diners. He would share the kitchen at the Tenderloin’s Vietnamese stalwart, Turtle Tower, and create whatever he felt like cooking and sell it on the various meal delivery apps under the faux restaurant title of “Young Fava,” a nickname given by a pair of former Pizzeria Delfina chefs (one is now the sous chef at Prairie) to him while frying fava beans and as a nod to a generation of rappers who called themselves “Young” something (Young Jeezy, Young Money).\u003c/p>\n\u003cp>Whether Strong has a future in rapping or not — and probably not — he knew that he had to cook for real people in a sit-down room again. However, for that restaurant, Strong decided, “We’re not going to be an Italian restaurant with a three syllable name and I didn’t want an Italian restaurant with a three syllable name and I’m going to try to mess with service model a bit.”\u003c/p>\n\u003cp>Prairie eventually emerged for Strong in the former Hog and Rocks space. He inherited a compact 2300-square feet restaurant where roughly 30 percent of the real estate is devoted to kitchen space. Four chefs are stationed in that area with one devoted to pasta and one devoted to Prairie’s tour de force mesquite charcoal-fueled grill duo. One is a Josper grill that hails from Spain and one is a Texan & Woodshow Broiler.\u003c/p>\n\u003cp>The two grills are responsible for half the menu, ranging from a beautiful octopus sprawled out over seemingly a quarter-pound of fregola ($28) to charred Corno di Toro peppers ($9; like roasted marinated red peppers) that achieve the über-intense smokiness of mezcal to marrow bones ($22) that can later function as a good times igniting sherry shot “luge” depending if guests so desire.\u003c/p>\n\u003cfigure id=\"attachment_131014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131014\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00567-e1540239142272.jpg\" alt=\"Rice cakes cooked with multi types of game fowl ragu.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Rice cakes cooked with multi types of game fowl ragu. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The oven’s bread and butter, if you will, are without question the meats. That was the case at Locanda after several Rome trips when Strong fell in love with the deep-flavored, flame-blistered meats at the likes of decades-old heavyweights in the Eternal City like Al Ceppo. That spirit follows to Prairie except in the globetrotting form of a half rack of Berkshire pork ribs with Calabrian XO rub ($25); thin-cut beef short ribs with a tea leaf salsa verde ($28); and lamb blade chops ($27), a lamb cut that is rarely seen on Bay Area menus. Strong describes it as, “Where the rib meets and the shoulder starts you get these cross-sections of all the fun stuff going on. It’s not like a cute little lamb chop and a little loin piece. It’s all this fun stuff. Fatty and texturally, it’s amazing.”\u003c/p>\n\u003cp>And then pivoting to the next-door primi station in Prairie’s kitchen, you really know this isn’t a North Beach trattoria when there are rice cakes on the pasta section of the menu. Strong loves rice cakes and sources them from Santa Clara, grills the stacks, then slices them and cooks them in bright, fragrant multi types of game fowl ragu. For the opening week, the rice cakes were paired with a Chanterelle mushroom sugo ($17). Elsewhere in the pasta sector, pappardelle might go the hearty beef route with beef cheeks “butcher’s wife style” ($18) or be bursting-at-the-seams Gulf shrimp and burrata tortelli in a slightly Szechuan evoking triple chili “action” and celery soffritto ($19).\u003c/p>\n\u003cfigure id=\"attachment_131016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00578-e1540239459582.jpg\" alt=\"Strong mans the bar to show us his fresh take on the Italian Greyhound.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Strong mans the bar to show us his fresh take on the Italian Greyhound. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the cocktails, also designed by Strong. You’ll cringe when you hear about the Prairie Sour (all cocktails $13), but it’s an ode to a childhood school bus memory of Templeton rye (an Iowa based spirit and a nod to how the bus driver always smelled like bourbon), egg white (a fellow student always reeked of the eggs from his apparently recently eaten breakfast), and Sapling maple liqueur from his own maple syrup-soaked breakfast. And, there you have a whiskey sour via an Iowa school bus ride, folks.\u003c/p>\n\u003cp>Another cocktail borrows from Strong’s later research years visiting Italy. Outside of basic Negronis and \u003ci>appertivi\u003c/i>, he was frustrated by the lack of cocktails. However, all of the corner bars knew who to do fresh juices for the morning, so he convinced one to work on fresh grapefruit juice for an unknown-in-Italy classic American cocktail: the Greyhound. So, an “ultra-fresh” on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano sweet-herbal liqueurs is served at Prairie. You’ll also find a Kombucha Bellini ($12); a sparkling Negroni (not a Sbagliato but an intense soda water-powered, on tap version of the classic); and gorgeously balanced and fizzy Suntory Toki whiskey highballs, made on one of the few Suntory Toki carbonation machines in America, are among the other cocktail offerings. For beer, there are five northern California taps and eight rare Japanese beers by the bottle.\u003c/p>\n\u003cfigure id=\"attachment_131017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00585-e1540239578142.jpg\" alt=\"Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong's on the spot juiced grapefruit-forward Italian Greyhound with Cappelletti and Bruto Americano. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former guests of Hog & Rocks will recognize the bones of the space and rough shape of the restaurant — the dining room half is by the door and the bar half is on the opposite side of the room. Except, now the walls have been covered in ash wood panels dyed indigo by a traditional Japanese treatment style called “Aizome.” Hog & Rocks’ old communal table has been separated into some high-top tables in the bar area. Half of Hog & Rocks’ old bar was cut away and is now part of Prairie’s bar backdrop. Meanwhile, Prairie’s bar is now smaller and is now a backward L–shape, offering eight seats for guests. There are a total of 70 seats combined inside and outside at a handful of sidewalk tables.\u003c/p>\n\u003cp>As you’d expect with a restaurant that looks to change things up, you’ll find quirky objects throughout the room that follow the fun, slightly freewheeling ethos of Prairie. Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. Then there are the most talked-about, slightly bizarre art items from the dining room walls: NASA theoretical space colony renderings from the 1970s.\u003c/p>\n\u003cfigure id=\"attachment_131025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC00535-e1540240419517.jpg\" alt=\"Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Strong’s girlfriend allowed Strong to add her glass bok choy sculpture and her “Not-A-Flamethrower” Flamethrower from Elon Musk’s Boring Company as decorative objects on the bar backdrop. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no pastry chef, but that doesn’t hold Strong back from crafting some cuisine-bending desserts nightly, like chocolate budino or warm chocolate “baba” (like a cross of fluffy cake with a thin frosting layer and bread pudding) infused with Earl Grey or trying to solve the cheesecake conundrum via a sheep’s milk yogurt crostata on a cinnamon and rye graham cracker crust, finished with syrup-enriched kumquats. Strong admits, “I’m very disappointed in about 99% of the cheesecakes out there” and he certainly isn’t alone in that regard.\u003c/p>\n\u003cp>The man is relentless. He wants to solve cheesecake. He wants to fix fine dining’s faults on the menu and in the dining room. He’s loosening the rules of Italian cooking. He’s the rare independent chef these days who has entered the big stage of primetime San Francisco dining without being a spin-off of a successful existing restaurant group or starting out fast-casual.\u003c/p>\n\u003cp>He hasn’t been afraid to try anything in his culinary career, from screwing up egg salad on day one to pairing mochi with guanciale today. That is why Strong is such a important character in the restaurant industry and why Prairie is one of the Bay Area’s most compelling restaurants in recent memory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.prairiesf.com\">Prairie\u003c/a>\u003cbr>\n3431 19th St.\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-483-1112\u003cbr>\n\u003ca href=\"https://www.facebook.com/prairiesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/prairiesf/?hl=en\">Instagram\u003c/a>\u003cbr>\nHours: Dinner Tuesday-Sunday 5:30PM-10PM (until 11PM Friday and Saturday). Brunch service is coming soon.\u003cbr>\nPrice: $$-$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130987/the-missions-prairie-looks-to-change-san-franciscos-italian-dining-landscape",
"authors": [
"11338",
"11404"
],
"series": [
"bayareabites_16196"
],
"categories": [
"bayareabites_109",
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_16462",
"bayareabites_2101",
"bayareabites_14775",
"bayareabites_16461",
"bayareabites_14745"
],
"featImg": "bayareabites_131027",
"label": "bayareabites_16196"
},
"bayareabites_130991": {
"type": "posts",
"id": "bayareabites_130991",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130991",
"score": null,
"sort": [
1540225201000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1540225201,
"format": "standard",
"disqusTitle": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"title": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Can’t get away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\n",
"disqusIdentifier": "130991 https://ww2.kqed.org/bayareabites/?p=130991",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/22/table-talk-james-beard-taste-america-tasty-vegan-tacos-and-banh-mi/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1537,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1542823648,
"excerpt": "Don’t miss the James Beard Taste America gala, plus hot tips on delicious vegan tacos, banh mi, and lunch at Tacolicious.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Don’t miss the James Beard Taste America gala, plus hot tips on delicious vegan tacos, banh mi, and lunch at Tacolicious.",
"title": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: James Beard Taste America, Tasty Vegan Tacos and Banh Mi",
"datePublished": "2018-10-22T09:20:01-07:00",
"dateModified": "2018-11-21T10:07:28-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-james-beard-taste-america-tasty-vegan-tacos-and-banh-mi",
"status": "publish",
"path": "/bayareabites/130991/table-talk-james-beard-taste-america-tasty-vegan-tacos-and-banh-mi",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Don’t miss this year's James Beard Taste America gala at the Fairmont, plus some hot tips on delicious vegan tacos (really), a Vietnamese fried fish banh mi, and a new $13 lunch at Tacolicious.\u003c/p>\n\u003ch2>James Beard Taste America Is Bringing an All-Star Culinary Cast to Dinner\u003c/h2>\n\u003cfigure id=\"attachment_130992\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/10.27.2017_JBFTA_SF_GammaNine_95_6063-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">James Beard Taste America returns to the swanky Fairmont. \u003ccite>(Marc Fiorito, Gamma Nine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">James Beard Taste America event info\u003c/a>\u003cbr>\nFairmont San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9khXprUNYc32\">950 Mason St., San Francisco\u003c/a>\u003cbr>\nFriday, October 26\u003cbr>\n6pm reception, 7:30pm dinner\u003cbr>\n\u003ca href=\"https://501auctions.com/tastesanfrancisco/tickets?type=20658\">Tickets\u003c/a> start at $375 for GA, use code TABLETALKJBFTASF18 for $25 off a GA ticket\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>On Friday, October 26, \u003cstrong>James Beard \u003ca href=\"https://www.jamesbeard.org/tasteamerica\">Taste America\u003c/a> SF\u003c/strong> returns to the swanky Fairmont to host a very special \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-dinner-2018\">evening\u003c/a>. It begins with a reception, featuring cocktails and hors d’oeuvres from local chefs and restaurateurs, including Reem Assil (Reem’s, Dyafa), Alexander Hong (Sorrel), David Nayfeld (Che Fico), Adam Tortosa (Robin), and host chef Oscar Gonzalez (Fairmont, San Francisco).\u003c/p>\n\u003cp>Then it’s time to be seated for a special dinner prepared by Taste America Visiting All-Star Abe Conlon (Fat Rice, Chicago) and Taste America Local All-Star Val Cantu (Californios, San Francisco), with bread service provided by Avery Ruzicka (Manresa Bread), and wines curated by Kimberly Charles and Ziggy Eschliman.\u003c/p>\n\u003cp>There’s going to be both a silent and lively auction with Andrew Freeman, and yours truly will be his wing-woman on stage when it’s bidding time. Capping off the night will be a dessert reception featuring Melissa Chou (Mister Jiu’s), Nick Muncy (\u003ci>Toothache \u003c/i>magazine), Angela Pinkerton (Theorita), and Michel Suas (B. Patisserie).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t make it? There will also be free \u003ca href=\"https://www.jamesbeard.org/events/taste-america-san-francisco-cooking-demo-2018\">cooking demos and book signings\u003c/a> with James Beard Award winners Abe Conlon (Fat Rice, Chicago) and local writer Bryant Terry at Sur La Table Union Street on Saturday, October 27 starting at 10am.\u003c/p>\n\u003ch2>The Vegan Tacos at Chisme Are So Good That Even Meat Lovers Will Be Impressed\u003c/h2>\n\u003cp>\u003ca href=\"https://chismesf.com/home\">Chisme Cantina\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X28HqD6djZy\">882 Sutter St., San Francisco\u003c/a>\u003cbr>\nOpen Mon–Thu 11:30am–10:30pm\u003cbr>\nFri–Sat 11:30am–11:30pm\u003cbr>\nSun 11:30am–8:30pm\u003c/p>\n\u003cfigure id=\"attachment_130993\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130993\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-jackfruit-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The vegan jackfruit tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I love it when I go somewhere and the vegetarian options prove to be better than the meats. But when the vegan options beat everything, well, that’s what I call a happy surprise. \u003ca href=\"https://chismesf.com/home\">\u003cb>Chisme\u003c/b>\u003c/a>\u003cb> \u003c/b>is a Lower Nob Hill cantina that has been open for one year and is actually an import from Chicago. It’s a new style of taqueria, with creative, fresh, and lighter options than your usual SF taqueria selections. Their menu caters to all kinds of diners, from gluten-free to vegan, and you won’t feel like your selections are a consolation prize.\u003c/p>\n\u003cp>Their tacos come two per order, so ideally you can go with a friend who will mix and match with you. The hands-down winner and most exotic of the bunch is the jackfruit ($9 for two tacos), which comes fried in such satisfyingly crisp and juicy little pieces that are almost meaty, plus the unexpected addition of nori (dried seaweed), shredded cabbage, and it’s all topped with a verdant mint sauce — the taco transported me immediately to somewhere in the tropics.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The fried eggplant ($9) was well-seasoned and fried with a hearty breading and came nestled inside with some spinach, a peanut mole, and a bunch of shaved red onion. Like the jackfruit, the eggplant had fun texture and flavor, but the taco was not as abundant. I personally would like the corn tortillas (from local masa superstars La Palma) to be warmed up more (I love them blistered off the plancha), but I can see how they’re keeping things healthy. I’m also a lover of hot sauce and think Chisme should offer a clever housemade hot sauce on the tables.\u003c/p>\n\u003cfigure id=\"attachment_130994\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130994\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-twotacos-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The eggplant and skirt steak tacos at Chisme. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The skirt steak ($12) also featured the peanut mole, and came in a saucy combination of chipotle and caramelized onion, with a hearty scoop of guacamole and queso fresco crumbled on top. It was honestly the least impressive of the trio flavorwise — the steak was cut in ungainly pieces, and was lacking salt and a little hit of acidity that the other two had in spades (the squirt of lime I added wasn’t enough) — but it was definitely hefty. It just needed a little more pop.\u003c/p>\n\u003cfigure id=\"attachment_130995\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/chisme-bears-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\">\u003cfigcaption class=\"wp-caption-text\">Mariachi honey bears from fnnch! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is pescatarian-friendly (I’m coming back for the shrimp and mahi-mahi tacos), and you’ll see creative touches like coconut ranch, and a bunch of unique sides, including cauliflower ceviche or a bowl of creamy mashed potatoes and poblano chile. Local BareBottle beers are available on draft, and there’s coconut horchata too. The space has cheerful turquoise doors, a mariachi honey bear mural by fnnch, and an upbeat soundtrack, with a friendly staff to match.\u003c/p>\n\u003ch2>Move Over, Filet-o-Fish, It’s Time to Meet the Crispy Lemongrass Fish Banh Mi\u003c/h2>\n\u003cp>Little Vietnam Cafe\u003cbr>\n\u003ca href=\"https://goo.gl/maps/1ifVfymd5j32\">309 6th Ave., San Francisco\u003c/a>\u003cbr>\nOpen Wed–Mon 9am–5pm\u003c/p>\n\u003cfigure id=\"attachment_130996\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130996\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/littlevietnam-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The crispy lemongrass banh mi at Little Vietnam. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We are so lucky to have so many awesome Vietnamese banh mi sandwich shops around the city, offering what has to be the best sandwich deal in town (although I honestly feel guilty about not knowing where the meats are from — I make an exception for the occasional banh mi, I can’t stay away). In the Inner Richmond, there’s a little sandwich and pho shop called, appropriately enough, \u003cstrong>Little Vietnam Cafe\u003c/strong>. It does a brisk to-go business, but there are about six seats at a window counter, one two-top inside, and a few tables out front. Just like the name says, it’s tiny.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The banh mi sandwiches here are serviceable (especially for $5.95): there’s a grilled lemongrass pork version that is pretty good, even better with the add-on of a fried egg (don’t worry about forgetting to order it, the lady at the counter will totally up-sell you), but the winner sandwich is their crispy lemongrass fish (+ $1.50), which is currently cod. And the up-sell you need to add is Peter’s Special, a steep $1.50, but this funky lemongrass and dried shrimp sauce are what will give your banh mi the jam (they already put some in it, but you’ll want more). I wish they had some dill to add, it would bring this sandwich over into some \u003ca href=\"https://www.nytimes.com/2012/05/30/dining/cha-ca-la-vong-a-dish-inspired-by-a-dive-in-hanoi.html\">cha ca la Vong\u003c/a> territory, but it’s close enough. I actually added some fennel fronds I had at home because I’m a kook like that.\u003c/p>\n\u003cp>There’s also pho and bun rieu on the menu, but I’ve never had time to try it. Vegetarians have some great options here, from the crispy tofu banh mi to spring rolls in the refrigerated section to the spicy vegetarian pho they make here (which a friend of mine loves).\u003c/p>\n\u003cp>Be sure to check your order before you leave, mistakes happen here with some regularity. You don’t want to leave with someone’s crispy tofu sandwich when you ordered the crispy lemongrass fish, trust!\u003c/p>\n\u003ch2>Check Out Tacolicious’s New $13 Lunch Specials\u003c/h2>\n\u003cp>\u003ca href=\"https://www.tacolicious.com\">Tacolicious\u003c/a> (various locations)\u003cbr>\nAvailable Mon–Fri 11:30am–2pm\u003c/p>\n\u003cfigure id=\"attachment_130997\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/tacolicious-milanesa-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken/milanesa torta on the new Tacolicious lunch menu. \u003ccite>(Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for something new to add to your lunch routine? \u003ca href=\"https://www.tacolicious.com\">\u003cb>Tacolicious\u003c/b>\u003c/a> just launched a new $13 lunch menu, offering tortas, bowls, tacos, and more. You’ll find a classic fried chicken torta (Milanese-style) with pounded and crispy fried chicken, pepper jack, jalapeños, and crunchy cabbage, and there's a very Californian cauliflower torta with griddled Oaxaca cheese, piquillo peppers, and special sauce. You suffering from a hangover (or the hangries)? There’s also a hamburguesa with griddled ham and pickled jalapeños, inspired by a burger on the streets of Mexico. Every torta comes with a side salad (Marina Girl or kale salad), which you’ll definitely need with that hamburguesa.\u003c/p>\n\u003cp>You’ll have your choice of protein for the bowls, which come with midnight black beans, rice-o-licious (it really is great rice), avocado, red cabbage, pickled onions, and cilantro. You can also add chile con queso, which is probably one of the best add-ons in the history of add-ons for just $1.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>Another option in the $13 lunch deal is to choose two tacos, and if you want to get your weekend started, there’s the prix-fixe power lunch: a taco, shot, and a beer.\u003cspan class=\"Apple-converted-space\"> Arriba!\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Can’t get away from your desk? You can order delivery via \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a>, and that code will give first-timers $10 off your first two orders.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130991/table-talk-james-beard-taste-america-tasty-vegan-tacos-and-banh-mi",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_63",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_13746",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_1873"
],
"featImg": "bayareabites_130999",
"label": "bayareabites_16115"
},
"bayareabites_130872": {
"type": "posts",
"id": "bayareabites_130872",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "130872",
"score": null,
"sort": [
1539653738000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 16115
},
"blocks": [],
"publishDate": 1539653738,
"format": "standard",
"disqusTitle": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"title": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n",
"disqusIdentifier": "130872 https://ww2.kqed.org/bayareabites/?p=130872",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2018/10/15/table-talk-fun-bites-at-a-chinese-bakery-and-old-oaklands-swans-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1515,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1539705544,
"excerpt": "Have fun eating your way through a Chinese bakery and Old Oakland’s Swan’s Market, and don’t miss The Civic Table Project.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Have fun eating your way through a Chinese bakery and Old Oakland’s Swan’s Market, and don’t miss The Civic Table Project.",
"title": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Table Talk: Fun Bites at a Chinese Bakery and Old Oakland’s Swan’s Market",
"datePublished": "2018-10-15T18:35:38-07:00",
"dateModified": "2018-10-16T08:59:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "table-talk-fun-bites-at-a-chinese-bakery-and-old-oaklands-swans-market",
"status": "publish",
"path": "/bayareabites/130872/table-talk-fun-bites-at-a-chinese-bakery-and-old-oaklands-swans-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk will hopefully inspire you to have fun eating your way through Harvest Wheat Field Bakery (an affordable Chinese bakery in SF), and to pay a visit to some of the female-owned businesses at Old Oakland’s Swan’s Market. You also won’t want to miss Nopa and Nopalito’s upcoming trio of dinners for The Civic Table Project.\u003c/p>\n\u003ch2>No Carb Left Behind at Harvest Wheat Field Bakery\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/Mjp6m6B2Y142\">431 Clement St., San Francisco\u003c/a>\u003cbr>\nOpen daily 7am–7pm\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130880\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130880\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-pork-sung-roll-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The shaggy ham and pork sung roll. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re trying to avoid carbs or sweets, you may want to avert your eyes and start reading the next item…otherwise, let’s dive into the shelves at \u003cstrong>Harvest Wheat Field Bakery\u003c/strong> and have some fun. This bakery is part of a local chain (Fancy Wheat Field Bakery), with five locations in the Bay Area, and one in San Gabriel.\u003c/p>\n\u003cfigure id=\"attachment_130883\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/carriage-harvest-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The carb carriages, laden with baked goods inside. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most recent location to open is on Clement Street in the Inner Richmond, and you’ll be greeted by two quirky carriages inside that are full of Chinese breads, from classics like char siu bao (baked BBQ pork buns, and honestly not quite notable here), pineapple buns, and pillowy and golden ham-onion buns, to the new-to-me pork sung roll (see above) that was rolled inside, with an exterior coated with \u003ci>rou song\u003c/i> (pork floss), ham, green onion, cheese, and a sweet custardy cream inside (with the texture of mayo). The pork sung roll was over the top and the spongy texture made it really satisfying to eat. Pork floss is almost like a savory/porky cotton candy, and you’ll also see it on the hot dog–bun shaped roll called the falafel roll (a total ESL misnomer), with green onion on top, and there’s the seaweed pork sung bun as well (I liked the saline flavor note).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130882\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130882\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-coconut-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The baked coconut tart has an irresistible dense and sticky texture that is such a pleasure to bite into. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since most of the baked goods are $1.25–$1.45, you can indulge your whims and taste whatever catches your eye (just make sure you have enough cash on you)! Some aren’t exactly top-of-the-line, but they certainly over-deliver for the incredibly affordable price, and they’re freshly made. Grab a tray and tongs on the right side of the shop, and start selecting. There are also sliced loaves of milk bread on top of the carb carriages, a favorite for toasts and sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_130881\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130881\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/harvest-spongecake-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The fluffy cheesecake (for just $1.80!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the sweets, you should definitely check out the Hong Kong-style baked coconut tarts, and in a cool case along one of the front windows, you’ll find trendy oval-shaped and fluffy soufflé cheesecakes (just $1.80 for a little cloud!). (Another Japanese-inspired treat includes a rolled matcha sponge cake, so it’s not just about Chinese baked goods here.) There are a few tables inside where you can sit over some Hong Kong milk tea, but you’ll definitely want to bring a hot pink and lime green box home full of goodies.\u003c/p>\n\u003ch2>Three Female Chef-Owners Who Will Feed You So Well at Old Oakland's Swan's Market\u003c/h2>\n\u003cp>\u003ca href=\"http://www.cosechacafe.com\">Cosecha\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PBNu8RLqfaF2\">907 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.realmissolliesoakland.com\">Miss Ollie's\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/ECUsWmeBzWN2\">901 Washington St., Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://www.thecookandherfarmer.com\">The Cook and Her Farmer\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AzdGAF9sA3M2\">907 Washington St., Oakland\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130873\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130873\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-tacos-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Fried fish taco blue plate special at Cosecha. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While attending a three-day conference in Old Oakland, a big perk was being able to head to \u003cstrong>\u003ca href=\"http://swansmarket.com\">Swan’s Market\u003c/a>\u003c/strong> for a meal each day at three fabulous female-owned businesses. Dominica Rice-Cisneros has a big fan base at her beloved \u003cstrong>Cosecha\u003c/strong> counter in the market, known for her quality homestyle dishes, including tacos with tortillas made to order, and a strong message of social justice on the side.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130874\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cosecha-salsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The seasonal and freshly made salsas at Cosecha are always a highlight. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her pozole verde is a favorite, but a close second for me are her fried fish tacos, with sustainably wild-caught cod sporting the lightest, laciest breading, topped with dollops of a rich crema de chipotle. And the tortillas! So soft and full of sweet corn flavor. On Wednesdays and Thursdays, two fish tacos are available as a blue plate special for $12.50, with a side of beans and perfectly ripened avocado. You’ll also want to see what the seasonal salsa is (the salsas and sauces really are next-level here), which will be ideal on top of the beans, and especially with their excellent housemade chips. Cosecha means “homemade,” which shines brightly as an integral quality of the fresh and lovingly made food here.\u003c/p>\n\u003cfigure id=\"attachment_130875\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130875\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-lunch-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A perfect lunch at Miss Ollie's: tropical salad and skillet-fried chicken. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another master of the fry is chef-owner Sarah Kirnon at the neighboring \u003cstrong>Miss Ollie’s\u003c/strong>. Her skillet-fried chicken is legendary, enough to pull San Franciscans across the bay to answer its siren call. I was tempted by the Friday and Saturday chicken-and-waffles special but knew I needed something lighter for lunch. Fortunately, you can order the fried chicken by the piece (an expertly fried juicy thigh for me, $4.50, thanks), which proved to be a magic accompaniment to their beautiful and vibrant tropical salad ($10), which rotates with seasonal fruits (like stone fruit, persimmon, or mango), plus pomegranate, radish, cucumber, the freshest greens, avocado, and a sweet sherry vinaigrette—the acidity ended up being the perfect foil to bites of the burnished fried chicken. Add in a highly personal and soulful soundtrack and a sunny corner location, and you’ve got the perfect lunch spot.\u003c/p>\n\u003cfigure id=\"attachment_130876\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130876\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/missollies-chicken-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A closer look at the expertly fried chicken at Miss Ollie's. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a happy hour bite? Hopefully it’s a warm fall evening like I experienced, and you can snag a seat at one of the red metal tables on the patio at \u003cstrong>The Cook and Her Farmer\u003c/strong>, sipping on one of their well-selected, food-friendly, natural, and organic wines while you wait for your oysters to come out. They were exquisitely shucked, full of their liquor and nary a shred of shell, and tasting so fresh and plump and briny. The rotating selection may include local selects from Tomales Bay Oyster Company or Barron Points from the Pacific Northwest.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130877\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130877\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/cookandherfarmer-cheese-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The generous grilled cheese of your dreams at The Cook and Her Farmer. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe you need something with a little more sustenance? Hopefully you have someone to share the Big Sur melt ($15.50) with, because it’s a beast. Chef-owner Romney Steele knows how to make grilled cheese aficionados so very happy: with thick and golden slices of Acme levain stuffed with gooey dry jack and Gruyère, baby Gulf shrimp, arugula, mostarda, and green onion, and there were even a couple pieces of dry jack frico tucked in there (a crisp piece of melted cheese from the grill is such a treat, it’s like the cooks are spoiling you), plus pecorino shaved on top, and pickled vegetables and Castelvetranos on the side. Life can be so good.\u003c/p>\n\u003ch2>Come Together for Dinner and Discussion at Nopa and Nopalito’s Civic Table Project\u003c/h2>\n\u003cp>Tickets and dates: \u003ca href=\"https://www.eventbrite.com/e/conversation-on-political-tribalism-and-the-electoral-process-tickets-50926109364?aff=ebapi\">October 25\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-american-intuition-reason-and-irrationality-tickets-50931650939\">November 15\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/conversation-on-politics-of-origin-tickets-50979248304?aff=ebapi\">December 6\u003c/a>\u003cbr>\nSliding-scale donation of $50+\u003cbr>\n6pm–9pm\u003cbr>\nMore \u003ca href=\"http://www.nopasf.com/civic-table-project/\">info\u003c/a>\u003cbr>\nNopalito\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cd3eVA7MP3S2\">1224 9th Ave., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130878\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130878\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/civicproject-800x1202.jpg\" alt=\"\" width=\"800\" height=\"1202\">\u003cfigcaption class=\"wp-caption-text\">Gather around the table at the next Civic Table Project dinner at Nopalito. \u003ccite>(Chandler Sowden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nopa and Nopalito have announced the fall programming for their \u003cstrong>\u003ca href=\"http://www.%20nopasf.com/civic-table-project/\">Civic Table Project, \u003c/a>\u003c/strong>a trio of dinners and discussions about “our changing country, city, and what that means for us as a community.” Guests gather over a four-course, family-style meal at Nopalito (including wine and margaritas), cooked by Nopa and Nopalito cooks and staff who volunteer their time. All event costs are donated by the restaurants so that 100 percent of ticket proceeds can be given to a not-for-profit organization related to the topic being discussed that evening.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prior to the event, guests will receive materials to review (or not — your choice!) related to the topic that will be discussed that evening. Community members, researchers, activists, and thought leaders will be present at the dinner, and diners can engage in conversation as much as they desire. The project was founded in 2016, and director and moderator Caitlin Dizinno believes we can connect and restore our communities through the power of food. Read more about the three-series \u003ca href=\"http://nopasf.com/civic-table-project/\">here\u003c/a>, which will offer a deeper look into the history and psychology of partisanship and political thought in America.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/130872/table-talk-fun-bites-at-a-chinese-bakery-and-old-oaklands-swans-market",
"authors": [
"11398"
],
"series": [
"bayareabites_16115"
],
"categories": [
"bayareabites_2998",
"bayareabites_1516",
"bayareabites_109",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_358",
"bayareabites_181"
],
"featImg": "bayareabites_130879",
"label": "bayareabites_16115"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=restaurants-and-bars": {
"isFetching": false,
"latestQuery": {
"from": 120,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 969,
"relation": "eq"
},
"items": [
"bayareabites_131667",
"bayareabites_131655",
"bayareabites_131578",
"bayareabites_131480",
"bayareabites_131420",
"bayareabites_130433",
"bayareabites_131233",
"bayareabites_131081",
"bayareabites_131155",
"bayareabites_130987",
"bayareabites_130991",
"bayareabites_130872"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_restaurants-and-bars": {
"isLoading": true
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_16115": {
"type": "terms",
"id": "bayareabites_16115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED's Table Talk",
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups.\r\n\r\nMarcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession.\r\n\r\nSo, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "KQED's Table Talk is Marcia Gagliardi's new weekly column where she shares five timely and tasty food + drink activities including: events, restaurant openings and pop-ups. Marcia has been writing tablehopper, a weekly e-column about the Bay Area dining scene, since 2006. She is a “culinary concierge” and has made her passion for exploring restaurants and the food scene a profession. So, visit Table Talk every Monday to get the scoop on some of the most delicious things to do in the Bay Area right now.",
"title": "KQED's Table Talk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100445,
"slug": "kqeds-table-talk",
"isLoading": false,
"link": "/bayareabites/series/kqeds-table-talk"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_3202": {
"type": "terms",
"id": "bayareabites_3202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year's eve",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year's eve Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2195,
"slug": "new-years-eve",
"isLoading": false,
"link": "/bayareabites/tag/new-years-eve"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_16196": {
"type": "terms",
"id": "bayareabites_16196",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16196",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Restaurants 2018",
"description": null,
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Restaurants 2018 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100526,
"slug": "new-restaurants-2018",
"isLoading": false,
"link": "/bayareabites/series/new-restaurants-2018"
},
"bayareabites_16462": {
"type": "terms",
"id": "bayareabites_16462",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16462",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony strong",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony strong Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100792,
"slug": "anthony-strong",
"isLoading": false,
"link": "/bayareabites/tag/anthony-strong"
},
"bayareabites_2101": {
"type": "terms",
"id": "bayareabites_2101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1568,
"slug": "delfina",
"isLoading": false,
"link": "/bayareabites/tag/delfina"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_16461": {
"type": "terms",
"id": "bayareabites_16461",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16461",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prairie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prairie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100791,
"slug": "prairie",
"isLoading": false,
"link": "/bayareabites/tag/prairie"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
