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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n",
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"excerpt": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"title": "5 Cheap and Delicious Lunches in Downtown San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n",
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"excerpt": "In downtown San Francisco it’s a struggle to find cheap and delicious lunches on the go. This list should help you find some to add to your rotation!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you work in downtown San Francisco - especially with the newly \u003ca href=\"https://www.sfchronicle.com/business/article/Tech-industry-s-coveted-office-cafeterias-could-13101014.php\">proposed corporate cafeteria laws\u003c/a> that might take effect - you have probably encountered the all too common question of “where should we grab lunch today?” Many times we end up trying to juggle and weigh all the important factors that go into making this critical decision - cost, distance, time, quality, etc. - just to fall back on that same place you’ve been to twice already that week.\u003c/p>\n\u003cp>I’ve compiled a list of some of our favorite dishes from some amazing restaurants downtown that prove, once and for all, that “cheap and quick” doesn’t have to mean fast food, and you don’t have to sacrifice quality if you’re in a time crunch between meetings. Ready to dig in?\u003c/p>\n\u003ch2>1. Perilla’s Five Spice Chicken Garlic Noodles - $11.00\u003c/h2>\n\u003cp>\u003ca href=\"http://www.perillasf.com/\">\u003cb>Perilla\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Perilla/@37.7897429,-122.4002012,17z/data=!3m1!4b1!4m5!3m4!1s0x8085806319eac0b9:0xa66b9c7ee8447c63!8m2!3d37.7897429!4d-122.3980125\">510 Mission St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130597 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0601.jpg\" alt=\"Perilla's Five Spice Chicken Garlic Noodles\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0601-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perilla's Five Spice Chicken Garlic Noodles \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First up is Perilla’s incredible \u003cb>Five Spice Chicken Garlic Noodles\u003c/b>. Perilla has several locations in San Francisco, but the one at 510 Mission St. is super convenient for the SoMa and Financial District crowd. They offer all kinds of Vietnamese food from salads to fried tofu to pho, but they are best known for their garlic noodles. They’re packed with an unbelievable amount of flavor and the portions are extremely generous for the price. This is one dish where you can eat half or two-thirds and be totally content while still holding onto some leftovers for a late afternoon snack or dinner.\u003c/p>\n\u003cp>The Five Spice Chicken is out of this world. It has a very subtle sweetness mixed with the other spices. The skin is slightly crispy and covers some of the most moist and flavorful chicken I’ve ever had. The dish comes with a small container of fish sauce, which you can surely add if you’re a fan, but it’s definitely not needed at all. The whole meal is a flavor explosion that will make Perilla a worthy addition to your work lunch rotation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Note: If vegetables are more of your thing, they have a \u003c/i>\u003cb>\u003ci>Seasoned Vegetable Garlic Noodle\u003c/i>\u003c/b>\u003ci> dish on their menu that is just as flavorful and awesome for the same price!\u003c/i>\u003c/p>\n\u003ch2>2. Roli Roti’s Porchetta Sandwich - $9.50\u003c/h2>\n\u003cp>\u003ca href=\"http://www.roliroti.com/\">\u003cb>Roli Roti\u003c/b>\u003c/a>\u003cbr>\nWednesdays at \u003ca href=\"https://www.google.com/maps/place/Civic+Center,+San+Francisco,+CA+94102/@37.7778532,-122.4222303,16z/data=!3m1!4b1!4m5!3m4!1s0x8085808eb456e2dd:0xcb1742ab59d38bda!8m2!3d37.7815533!4d-122.4156427\">Civic Center\u003c/a> from 9am-2pm\u003cbr>\nThursdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 10am-2pm\u003cbr>\nSaturdays at \u003ca href=\"https://www.google.com/maps/place/Roli+Roti/@37.795053,-122.3948164,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066669c6479:0xa9c506ca3b2ee11b!8m2!3d37.7950488!4d-122.3926224\">The Ferry Building\u003c/a> from 8am-2pm\u003c/p>\n\u003cfigure id=\"attachment_130601\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130601 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-5608.jpg\" alt=\"Roli Roti's Porchetta Sandwich\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-5608-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roli Roti's Porchetta Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roli Roti is an institution crammed into a food truck and has been serving amazing non-GMO certified “gourmet street food” for 15 years. Their bread and butter is rotisserie meats served straight up or in sandwiches, but they also have some mouthwatering sides like potatoes, seasoned brussel sprouts, tomato salad, and green beans & arugula. The potatoes are placed underneath all the rotisserie meats so the fat and juices fall on them adding some ridiculously yummy flavors.\u003c/p>\n\u003cp>Their \u003cb>Porchetta Sandwich \u003c/b>literally blew us away. The pork was cooked to perfection with crispy skin, juicy meat, and flavor-rich fat all combining to create heavenly bites from start to finish. Then, layer their house made onion marmalade on top with some arugula for good measure and you’ve got one of the best sandwiches in town!\u003c/p>\n\u003cp>Unlike a lot of food trucks that, for the most part, stay put, Roli Roti is always on the move so you need to plan accordingly! You can catch them in downtown SF at the locations and times above.\u003c/p>\n\u003ch2>3. Kagawa-Ya Udon’s Kitsune Udon - $9.80\u003c/h2>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\">\u003cb>Kagawa-Ya Udon\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/KAGAWA-YA+UDON/@37.7759538,-122.4202526,17z/data=!3m1!4b1!4m5!3m4!1s0x8085809c3254a919:0x53b3611f19bbc018!8m2!3d37.7759496!4d-122.4180586\">1455 Market St.\u003c/a> (next to Uber HQ)\u003c/p>\n\u003cfigure id=\"attachment_130602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130602 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-6197.jpg\" alt=\"Kagawa-Ya Udon's Kitsune Udon\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-6197-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya Udon's Kitsune Udon \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya has quickly made a name for itself in the San Francisco food scene by bringing traditional udon to SF, and by experimenting, pushing boundaries, and adding their own influences to their bowls. Clam chowder udon? Zhajiang Udon? How about Creamy Kabocha with Chicken Udon? These unique flavors might cause you to hesitate at first glance, but they’re all tasty and unique in their own way, so don’t knock ‘em till you try ‘em!\u003c/p>\n\u003cp>The owners actually imported a legitimate udon noodle making machine from Japan for making the freshest noodles for their dishes. The bowls are served to customers in a cafeteria line (kind of reminiscent of Henry Ford’s production lines) where they hand you the bowl you ordered and you can add pieces of tempura on the side for a little extra. But this means they crank out bowls super fast so this is a great place to go if you’re in a hurry!\u003c/p>\n\u003cp>The \u003cb>Kitsune Udon\u003c/b>, in typical Japanese style, has subtle, light flavors and complement each other in all the best ways. The dish is served with a couple pieces of fried, lightly sweetened tofu, green onions, nori (seaweed), and some tempura crisps. While the flavors are light, I guarantee you’ll be stuffed after scarfing it down.\u003c/p>\n\u003ch2>4. The Bird’s Fried Chicken Sandwich - $8.00\u003c/h2>\n\u003cp>\u003ca href=\"http://thebirdsf.com/\">\u003cb>The Bird\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/The+Bird/@37.7873112,-122.40221,17z/data=!3m1!4b1!4m5!3m4!1s0x8085807d4a010713:0x758a9eee77a59f73!8m2!3d37.787307!4d-122.400016\">115 New Montgomery St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130600 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0888.jpg\" alt=\"The Bird's Fried Chicken Sandwich\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0888-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Bird's Fried Chicken Sandwich \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you decide to go to The Bird, you’ll want to get there early. There’s a line out the door and down the block \u003cb>every day. \u003c/b>If the line wasn’t there, you might actually walk right by it since it’s just a little hole in the wall place, but they have definitely made their mark and demand attention (rightfully so). It’s a place that focuses on pretty much one thing - \u003cb>Fried Chicken Sandwiches\u003c/b> - and does it very well.\u003c/p>\n\u003cp>The chicken is super crispy on the outside and tender and moist on the inside. You can get it classic (not spicy) or spicy. I would rate the spiciness level at about a medium. If your spice tolerance is high, this sandwich probably wouldn’t phase you, but the flavor and textures still make this one heck of an enjoyable meal. If you can spare a few extra bucks, I’d recommend pairing the sandwich with some curly fries or their fully loaded fries (applewood-smoked bacon, cream, green onions, melted cheddar cheese) for the complete experience.\u003c/p>\n\u003ch2>5. Freshroll Vietnamese Rolls and Bowls’ 3 Freshrolls - $10.99\u003c/h2>\n\u003cp>\u003ca href=\"https://www.eatatfreshroll.com/index.html\">\u003cb>Freshroll Vietnamese Rolls and Bowls\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Freshroll+Vietnamese+Rolls+%26+Bowls/@37.7840185,-122.4055256,17z/data=!3m2!4b1!5s0x808580870ba64aa9:0xad0170a7bcf08460!4m5!3m4!1s0x8085808708b03a71:0xf292c66ede60c31c!8m2!3d37.7840143!4d-122.4033316\">157 4th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130599\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130599 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0875.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls\" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0875-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' 3 Freshrolls \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Freshroll is an awesome, healthy, refreshing alternative to some of the heavier dishes mentioned above. This is another place that gets busy quickly approaching lunch time, so make sure to get there a little early! The line moves fairly fast, though, so it’s still a relatively quick in-and-out.\u003c/p>\n\u003cp>Freshroll takes Vietnamese spring rolls to another level with respect to size and flavor. You can customize your three \u003cb>Freshrolls\u003c/b> however you’d like, starting with lemongrass pork, grilled chicken, tofu, or garlic shrimp. Then, you can add ingredients like lettuce, bean sprouts, cilantro, cucumber, crispy shallots, pickled veggies, and jalapenos. Lastly, grab a side of grandma’s peanut sauce, citrus ginger, sweet & sour chili, or Vietnamese vinaigrette and you’re ready to chow down. Pick and choose, or get one of each with everything like I did! They’re ultra refreshing, a great health-conscious choice, and will definitely fill you up - they’re huge!\u003c/p>\n\u003ch2>BONUS: Freshroll’s bowl - $9.99\u003c/h2>\n\u003cfigure id=\"attachment_130603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-130603 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/NF-KQED-0844.jpg\" alt=\"Freshroll Vietnamese Rolls and Bowls' Bowl\" width=\"1920\" height=\"1536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/NF-KQED-0844-520x416.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freshroll Vietnamese Rolls and Bowls' Bowl \u003ccite>(Robby Myers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re heading to Freshroll and prefer a fork or chopsticks over using your hands, their \u003cb>Bowl\u003c/b> is another refreshing option I had to mention. It’s the same ingredients for the most part, but just a different style AND a dollar cheaper if you’re looking to save some cash.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"title": "Table Talk: A Cult SF Dish, the Full English, and a Prime Rib Special",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t want to miss the #25 dry pho dish at Ha Nam Ninh in the Tenderloin, plan to dine out on October 17 for Food for Thought, try the Full English for brunch at Lord Stanley, and I have an epic prime rib special at Perle Wine Bar in Montclair for you to chase down.\u003c/p>\n\u003ch2>Time to Check the #25 Dry Pho Dish at Ha Nam Ninh Off Your SF To-Eat List\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AXJgHXZiyRR2\">701 Larkin St., San Francisco\u003c/a>\u003cbr>\nOpen Tue–Sat 9am-9pm, Sun 9am–5pm, closed Mon\u003cbr>\nCash only\u003c/p>\n\u003cfigure id=\"attachment_130631\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hanamninh-25-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The #25 dry pho at Ha Nam ninh. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the rare nights I haven’t booked myself up, or if I spontaneously find myself free for dinner and with no destination in mind, I love to play a little game. I’ll drive around a neighborhood, park wherever a space appears, and then pull up Google Maps and cross-reference Yelp and find somewhere new to eat. The other night, when an SF Heritage talk let out and I realized I had time to go get dinner, I found myself driving around the Tenderloin and Lower Nob Hill until a spot appeared on Larkin, and then I vectored in on \u003ca href=\"http://www.hanamninhsf.net\">Ha Nam Ninh\u003c/a>. Review after review kept mentioning the #25 dry pho, so I knew what I was ordering.\u003c/p>\n\u003cp>It’s a simple place, right on the corner of Larkin and Ellis, and has been open for four years (it used to be on Jones). At 8pm on a Friday, there were couples of all ages grabbing a bite, girls on their phones and giggling while eating pho, and some smaller groups sharing a meal. Throw in some Vietnamese TV and occasional yelling from the woman who runs the front of house to the kitchen (the night I was there, she was letting them have it) for extra entertainment.\u003c/p>\n\u003cp>So, the #25. It’s under “Chicken Broth/Combination Soup” on the menu, and the name is Hu Tieu Nam Vang, a Southern Vietnamese noodle soup (“Nam Vang” is the Vietnamese word for Phnom Penh, the capital of Cambodia)—read more about the Chinese-Cambodian origins of this dish in this post on \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\">Viet World Kitchen\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’re going to order it dry, and be sure to ask for a fried egg with it. First, you’ll be served a fragrant bowl of chicken broth and a smaller bowl of dark and sweet soy sauce (AKA “the crack sauce,” as people refer to it online) and it’s going to haunt you—I tried to get an answer from them about what’s in it (twice!) and they won’t tell me. I asked if it has Maggi in it, but they swear it doesn’t. It has sweetness, a tang, a little heat, and hella umami. So much depth of flavor. It’s going to make you crazy trying to figure it out (well, at least me). Fortunately, I have a chef buddy who's going to reverse engineer it with me. I’m guessing there’s soy, sugar, fish sauce, chile, and Chinese black vinegar. Maybe they snuck in some MSG too. Whatever it is, this sauce is the secret star of the dish.\u003c/p>\n\u003cp>You also get a plate of steamed bean sprouts, sliced jalapeños, lime, and cilantro (a typical pho side set-up). While waiting about 10 minutes for the main event to show up, I ended up sipping all my chicken broth, so I just asked for a second bowl once the noodles finally came out. This place doesn’t move quickly.\u003c/p>\n\u003cp>The bowl contains vermicelli noodles, ground pork, shrimp, squid, shredded chicken, a delicious and springy fish cake, thin slices of pork, and some rather burly pieces of scallion that proved to be too much (I ended up taking about half out). You add some broth to soften up and loosen the noodles at the base. Then pour in some of the magic dark sauce. Add some bean sprouts, jalapeños, and cilantro to your taste, with a spritz of lime on top. Mix in that egg too. I also added in some of the bright garlic and chile hot sauce from a jar on the table—it’s a winner.\u003c/p>\n\u003cp>It all comes together in such a satisfying and entertaining mix—each bite offers something different. I kept adding a little broth and the magic soy sauce as I went along, taking a sip of the broth too. The bowl disappears all too quickly.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>It’s $10.50 for a medium, and I was quite sated. Hungry eaters, you can request a large. And bring cash: this joint is cash only.\u003c/p>\n\u003ch2>Dine Out for a Great Cause on October 17\u003c/h2>\n\u003cp>\u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>\u003cbr>\nWednesday, October 17\u003cbr>\nVarious Mission locations\u003c/p>\n\u003cfigure id=\"attachment_130632\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130632\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/dosa-chicken-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Dosa on Valencia is one of the 20 restaurants you can visit for Food for Thought. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coming up on Wednesday, October 17 is \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">Food for Thought\u003c/a>, when 20 Mission District restaurants band together and generously offer 25% of their proceeds to support after-school and college-access programs for Latino and immigrant youth. It’s a great night to get some friends together and go out for dinner.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>You can choose from longtime supporters Foreign Cinema, Destino, and Commonwealth, plus newcomers like Alba Ray's. Other spots you can dine and drink at are Asiento, Beretta, Doña Mago, Dosa, Emmy’s Spaghetti Shack, Evil Eye, Front Porch, Giordano Bros, Little Star Pizza, Loló, Mission Bowling Club, Mixt, Panchita’s #2, San Jalisco, Serpentine, and Uno Dos Tacos.\u003c/p>\n\u003cp>There is also a raffle, and you can win amazing prizes (like an all-expenses-paid trip to San Miguel de Allende, Mexico, courtesy of House and House Architects)! Every $10 raffle ticket you \u003ca href=\"https://www.missiongraduates.org/events/foodforthought/\">purchase\u003c/a> will be matched as a donation for college access. Help support Mission Graduates in their mission to helping to establish a college education as an expectation and goal for every child. Buen provecho!\u003c/p>\n\u003ch2>Get the Full English at Lord Stanley\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8bvp9HzZLB22\">2065 Polk St., San Francisco\u003c/a>\u003cbr>\nFull English brunch\u003cbr>\nOctober 7, 11am–2pm\u003cbr>\n$25\u003c/p>\n\u003cfigure id=\"attachment_130633\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/lordstanley-fullenglish-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Don't miss the Full English for brunch at Lord Stanley. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It sounds slightly scandalous to request the “Full English,” but it’s actually entirely proper. On Sunday, October 7, \u003ca href=\"http://www.lordstanleysf.com\">Lord Stanley\u003c/a> in Russian Hill is bringing back their Sunday brunch dish, the Full English. You’ll be served a plate with perfectly fried eggs, roasted tomatoes and mushrooms, bacon, sausage, black pudding, beans, and toast, and, don't forget their savory brown sauce. You get the full plate for $25, and can also order mimosas, bloody beers, coffee, tea, and wine. Pinkies up!\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>The Full English lineup is looking like October 7, November 11, December 2 and December 30. It's served 11am–2pm, and you can book a reservation. It’s a lovely dining room to enjoy during the day.\u003c/p>\n\u003ch2>Head to Montclair on a Monday for This Prime Rib Special\u003c/h2>\n\u003cp>\u003ca href=\"https://www.perlewinebar.com\">Perle Wine Bar\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/T3rfRkrXRpP2\">2058 Mountain Blvd., Oakland\u003c/a>\u003cbr>\nMondays 5pm–9pm\u003c/p>\n\u003cfigure id=\"attachment_130634\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130634\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/perle-primerib-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Monday prime rib special at Perle in Montclair is destination-worthy. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Leave it to a chef obsessed with House of Prime Rib to create the ultimate homage dish at his own restaurant, and offer it at a deal. Chef (and full disclosure, good friend) Rob Lam of \u003ca href=\"https://www.perlewinebar.com\">\u003cb>Perle Wine Bar\u003c/b>\u003c/a> in Montclair has created a \u003ca href=\"https://www.perlewinebar.com/menus/#prime-rib-mondays\">prime rib Monday-night menu\u003c/a> for $38 that includes your choice of onion soup, seasonal salad, or salmon toast (on thick-cut pan au lait), and your choice of prime rib or heirloom tomato Acquerello risotto with Mimolette cheese.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, about that prime rib. Chef Lam is using wagyu from Sakura Farms (it's so tender and pink and marbled), and he coats the roast in persillade (an herbaceous parsley paste with rosemary, tarragon, thyme, and salt). You also get sides of Robuchon potatoes (the creamiest and most decadent potatoes on the planet), creamed spinach, horseradish cream (with fresh-grated wasabi from Half Moon Bay Wasabi Company), and you’ll use the fluffy Yorkshire pudding (it’s like a popover disc) to mop up the au jus. Sorry, no spinning salad, but you’ll have plenty of cocktails and choice wines to choose from.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
"title": "We're Ready to Say Aloha to Mochi-Crusted Spam Musubi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n",
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"excerpt": "In anticipation of their November opening, we sat down with Trailblazer Tavern's chefs to talk about their delicious collaboration with Michael Mina.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're in San Francisco, or constantly commuting in and out of the city for work, it's hard to miss one of the biggest events of the year: Salesforce's Dreamforce conference. Amongst all the keynote speakers, parties and concerts, we were most excited to hear that the newest addition to the Salesforce and Michael Mina family would be in town. \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a>, the collaboration between Chefs Michelle Karr-Ueoka, Wade Ueoka and Michael Mina, is one of the most anticipated restaurant openings of 2018 and the two James Beard-nominated chefs from Hawaii came to town for a small preview of their upcoming menu. With the restaurant debuting in November within the Salesforce East building, it wasn't a surprise to hear that the menu preview aligned perfectly with Salesforce founder Marc Benioff's birthday (happy birthday, Marc).\u003c/p>\n\u003cp>The duo is excited for their upcoming restaurant opening, and they are hard at work finalizing a Hawaiian comfort food-inspired menu. Personally, I was most excited to hear that mochi-crusted spam musubi was a part of said menu!\u003c/p>\n\u003cp>Intrigued? Read on to hear what else these talented chefs are bringing to the Bay.\u003c/p>\n\u003cp>\u003cb>Welcome to the Bay! How long are you guys here for?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle Karr-Ueoka:\u003c/b> Till tomorrow. We flew in last night and did the event for Marc Benioff’s birthday. What we did was two dishes that will probably be on the Trailblazer menu. We wanted to give people a sample of what's to come next month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Speaking of next month. Are you excited? How did this project come about?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade Ueoka:\u003c/b> Most definitely. Yeah, it's always a dream to try and expand.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We feel so blessed to have met Chef Mina when he first came to Hawaii and now, to be able to open a restaurant for Salesforce and for the MINA Group and us together, it's all about collaboration and we feel very fortunate to be able to do that. We first met when [Michael Mina] did the The Street in Honolulu, and one day he called us up and he said \"I have this location—would you be willing to, you know, collaborate on a restaurant in San Francisco?\" And I'm like, of course, we would love to!\u003c/p>\n\u003cp>To come to San Francisco, and bring a little Hawaii and share it with the people here, that's always been a dream of ours. We're excited.\u003c/p>\n\u003cp>\u003cb>What's the vibe that you want at Trailblazer Tavern? Do you want it to be more fine dining or do you want it to be more of a casual hang out spot? We know right now that it's going to have Hawaiian vibes, but that could cover so many bases!\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> We wanted to have that aloha spirit, bringing the ohana, bringing people together and just sharing memories over food. Because the menu encompasses different categories like dimsum, noodles, rice, salad, sandwiches, pokei, crudos, and then large plates which are more tapas style where I think we'll do something from the imu (because in Hawaii everyone associates a luau with the imu) and then like a Hawaiian-style pot roast and some different things. To kind of give it, like, a time where people can relax and enjoy.\u003c/p>\n\u003cfigure id=\"attachment_130643\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130643\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Mezz-1.jpg\" alt=\"Trailblazer Tavern sketch.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Mezz-1-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">Trailblazer Tavern sketch. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>What has it been like trying to start this restaurant in San Francisco versus your restaurant in Hawaii? Is it a very different kind of experience you're feeling from when you opened MW? Or is it the same stresses?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think it's different cause we learned quite a few things since we opened MW. I think MW got rushed—everything happened so fast! You always think about things like ohhhh, I'll do this, I'll do this differently. So now we have a menu of things that we've been going over the past few years versus trying to just rush and do things to open. When we opened MW we had all these dreams of all the things and it was like oh that doesn't work, this doesn't work. Or that worked and this works so we've learned! We've been able to, I guess, build up something of what has worked and what hasn't worked.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> And then I think too... we've been open for five years. We just celebrate our fifth anniversary of MW and we're doing some of the signature dishes here that from day one is nice. It’s bringing local comfort food but with a contemporary twist. So one of my favorite dishes is his [Wade's] kind of a play off of a spam musubi where he makes his own spam but it's smoked pork. Everyone in Hawaii eats spam musubi but it’s usually just spam and rice. But what he does is he makes his own version of spam and then he crushes it with mochi. It's nice and flaky and crispy—so taking the iconic message and flavors of Hawaii and then kind of twisting it.\u003c/p>\n\u003cp>And for the nori, he makes a sort of Nori Tsukudani, which is kind of like a jam. When I was growing up and eating it, you have rice and you have this nori on top, and it's so yummy. And so he puts that [on the musubi] and a little quail egg on top, so it's a fun version of spam musubi.\u003c/p>\n\u003cp>\u003cb>So speaking of the menu. Are there any other dishes that you're bringing from MW or are you kind of making everything from scratch for this restaurant in particular? From both the savory side and sweet side.\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> I think yeah, for both of us. I think that's what we like to do is taking more than the flavors of Hawaii that people are used to and reinterpreting and making it our own. The Spam Musubi, and Korean Fried Chicken is another, you know, dish that people always go out and look for or—\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> The Mixed Plate Sandwich!\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> —or the Mixed Plate Sandwich. Korean Barbecue is very popular in Hawaii. In the sandwich we have kalbi, fried chicken and spicy pork—Korean spicy pork. So we put all that into one sandwich and we call it the Mixed Plate sandwich. It's a lot of flavors that people enjoy in Hawaii, and we're taking iconic dishes of Hawaii and reinterpreting it. You know, for her [Michelle], she has the Shaved Ice.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Not your typical shaved ice! We did one last night at the event. Usually Shaved Ice is water and, like, a sugary syrup, but what I do instead is I do it with all compressed fruit so you get the natural sweetness of the fruit with a lot less sugar. Last night we did a Haupia Tapioca which is my version of the Filipino dessert Halo-Halo, and then we put strawberries and Mochi ice cream on it. Usually Mochi ice cream is more round, but we roll it like a sushi and we cut it and we serve it with strawberry yuzu sorbet. And then we use freshly shaved strawberry hibiscus on top of it. So it's not really just water and syrup, it's more the fresh fruit.\u003c/p>\n\u003cp>And then we're going to have to do one, like an affogato, over here [in San Francisco] or coffee and cream. Because I know Chef Mina liked that one. We're gonna use the Lamill coffee that [Michael Mina] uses. It will be like a Kahlua Tapioca, with pannacotta, Mochi ice cream, coffee gelato, shaved Thai coffee and then we do like a coffee cloud on top, so, when you eat it, it's light and refreshing and it has all these different textures.\u003c/p>\n\u003cp>With our menu, we want to tell a story. So one of the desserts we were talking about with Chef Mina, like back in the plantation days, people used to bring tiffin tins, which was like a lunch box. You held onto your starch and then everyone puts their main dish all around in the middle of a circle and then everyone shares. So one of the desserts I was thinking was a tiffin of all chocolate desserts representing some of the different cultures found in Hawaii so every bite tells a different story.\u003c/p>\n\u003cp>\u003cb>You've been testing a lot and meeting with Michael Mina to go over which dishes will go on the menu. Is the menu ready? Or is there still some tweaking before the November opening and will the menu continue to change?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> It's a work in progress because, you know, what we're familiar with in Hawaii might not work or, ingredient-wise, it just might be different. So that might change a few things, but, overall, I think it's getting there.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Any time you design a menu—even for us at the restaurant back home—you always get farmers who bring in something and it inspires you, and that's what we want to do here. Because you guys have such wonderful farmers here, we want to showcase what San Francisco has to offer too. I think that's what it’s about, you know? And what is always fun for me is when you have different seasons, when a farmer comes and says oh, I brought you this thing. I want to create something with that! And that's what keeps the menu interesting and keeps people coming back. And it keeps the team growing and curious.\u003c/p>\n\u003cp>My mom always laughs because she would call me Curious George because my mind would be going all over the place, but I think that's what I love about food and cooking: it's always creating new dishes.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, I think that's what we’re not familiar with in Hawaii. Hawaii doesn't really have seasons, you know.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> There’s mango season and lychee season.\u003c/p>\n\u003cp>\u003cb>Wade:\u003c/b> Yeah, there's not many seasons that you have to adjust to, where here, it's gonna be a little bit different. So you know, we are definitely looking forward to it because that's something that's going to open up a whole new avenue for us.\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> It's exciting because when I lived in Napa for a little while, we had fig season and cherry season and I think oh my god this is not what I get in Hawaii. And the peaches! It's just so much better. Sometimes I go back to Hawaii and I'm like this isn't a peach!\u003c/p>\n\u003cfigure id=\"attachment_130645\" class=\"wp-caption aligncenter\" style=\"max-width: 1844px\">\u003cimg class=\"size-full wp-image-130645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Bar-Dining.jpg\" alt=\"A look at Trailblazer Tavern's bar area.\" width=\"1844\" height=\"904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining.jpg 1844w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-160x78.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1020x500.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1200x588.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-1180x578.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Bar-Dining-520x255.jpg 520w\" sizes=\"(max-width: 1844px) 100vw, 1844px\">\u003cfigcaption class=\"wp-caption-text\">A look at Trailblazer Tavern's bar area. \u003ccite>(J. Wade PR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Are you planning on going out to meet local purveyors and farmers around the Bay area so that you really are hands on with what's coming in, or is there a team here that's going to help you with that?\u003c/b>\u003c/p>\n\u003cp>\u003cb>Michelle:\u003c/b> Yeah, the MINA Group has been really good at helping us with that. You know, and pointing us in the right direction.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, there you have it! Get ready for a delicious Hawaiian comfort food inspired menu with a modern twist, and watch as it changes seasonally with what California farms have available for Michelle and Wade to use.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Drag Brunch, The Cheese School, Manresa and Greens Return",
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"content": "\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk has the details on Juanita MORE!’s new Sunday drag brunch at Jones (and other changes, like new menus and more), The Cheese School has reopened and expanded into a spiffy new location in Ghirardelli Square, and both Manresa and Greens return like phoenixes from the ashes after both suffered fires.\u003c/p>\n\u003ch2>Sundays Are the Fun Kind of Drag at the Newly Launched MORE!Jones\u003c/h2>\n\u003cp>\u003ca href=\"http://620-jones.com\">MORE!Jones\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/e4F19zAzPSD2\">620 Jones St., San Francisco\u003c/a>\u003cbr>\nBrunch is Sun 11am-3pm\u003cbr>\nDinner is Tue-Sat 5pm-9pm (bar until 12am and Fri–Sat until 2am)\u003c/p>\n\u003cfigure id=\"attachment_130562\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/juanita-more-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The hostess with the mostess (and the MORE!ness): Juanita MORE! \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking to add some sequins and sass to your Sunday brunch? You’re going to want to head over to Jones in Lower Nob Hill for \u003ca href=\"http://juanitamore.com/\">\u003cb>Juanita MORE!\u003c/b>\u003c/a>'s new Sunday drag brunch, which is perfectly timed with our sunny Indian Summer weather. The spacious and plant-filled patio, which is a bit enclosed from our SF wind, is also the runway and stage for the drag performances that happen every 30 minutes (from 12pm–2pm). Performers slink and shimmy between the tables, so get those dollar bills ready.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130563\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130563\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/drag-voodonna-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">While brunch was being served, Voodonna Black was serving looks. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Drag icon Juanita More! is known for her parties (including her famed Pride party), her tireless charitable work, and she’s also known for her cooking. But she’s moved out of her tiny Tenderloin kitchen and is now overseeing the restaurant menus and banquet services at Jones, with chef Cory Armenta (Fork & Spoon Productions, Hecho, Hi Tops) and food stylist \u003ca href=\"https://www.colechurch.com/\">Cole Church\u003c/a> helping to execute her new vision. Meet \u003cstrong>MORE!Jones\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_130570\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130570\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/hangovah-pizza-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Juanita's Hangovah Pizza. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://620-jones.com/menu/dinner/\">menu\u003c/a> has more Latin-Mediterranean flavors, featuring seasonal ingredients from \u003ca href=\"http://www.feralheartfarm.com/\">Feral Heart Farm\u003c/a>, and she loves to feed people, so expect some hearty portions and dishes, from pizzas to a half-pound burger (there’s also an Impossible Burger for those who want to an alternative to the meaty one, just be sure to request a poblano chile relleno on top!). She’s also serving an affordable three-course, family-style dinner on Wednesday evenings for $35 (Sept. 26th is beef and pork meatballs!), and there’s a late-night menu with queso fundido fries.\u003c/p>\n\u003cfigure id=\"attachment_130564\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130564\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/chilaquiles-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">If this chilaquiles sandwich won't save you from your hangover, nothing will. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But let’s talk about this Sunday \u003ca href=\"http://620-jones.com/menu/brunch/\">brunch\u003c/a> (11am–3pm): there’s an open-faced chilaquiles sandwich on the menu that clocks in at $18, but it will hold you for most of the day (it comes complete with refried beans, eggs, and jack cheese), and your table should share Juanita's hangovah pizza ($18) with bacon, mushrooms, spinach, cheese, and runny eggs. Don’t miss a side of the spicy bacon. And then there’s Biscuit Island ($15), featuring her treasured buttermilk biscuits topped with seasonal fruit and vanilla ice cream. Grab some spoons, because everyone is gonna want to steal a bite.\u003c/p>\n\u003cfigure id=\"attachment_130565\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130565\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bacon-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Would you like a side of spicy bacon? The answer is \"yes!\" \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many groups of friends have pitchers of frozé on their tables, but there’s also a full bar with all kinds of cocktail options. The DJ adds to the patio party vibe, and the drag performances kick it into high gear (it’s not easy to get into full drag on a Sunday morning, especially with all that bright sunlight, so remember to tip big).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than anything, I was just so happy to see such a lively and queer SF scene, full of friends and kisses and music and fashions. It reminded me of SF party days from 20 years ago, full of fun and family—and there’s always room for more to join Juanita’s community. Because more is MORE!\u003c/p>\n\u003ch2>The Cheese School of San Francisco Has Reopened in a Fab New Location\u003c/h2>\n\u003cp>\u003ca href=\"https://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/JtzTnpqivQr\">900 North Point, Suite K201, San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm\u003c/p>\n\u003cfigure id=\"attachment_130571\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130571\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/CheeseSchoolSF-Classroom-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The new classroom comes with a view! \u003ccite>(Terese Sy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>How well do you know cheese? Don’t you want to go to cheese school? You sure do, especially since \u003cstrong>\u003ca href=\"https://thecheeseschool.com%0Ahttps://thecheeseschool.com\">The Cheese School of San Francisco\u003c/a>\u003c/strong> has just reopened in some gorgeous new digs at Ghirardelli Square. Not only is there a spacious classroom with views of the bay (a perfect place to bring people visiting from out of town, or your favorite cheese-loving local), but there’s also a cheese shop, a café, and a private dining space.\u003c/p>\n\u003cp>Owner Kiri Fisher and chef Claudia Gutierrez Smith know a thing or two about making a perfect grilled cheese sandwich and mac and cheese, and there are also salads, soups, and snacks on the all-day menu. And Raclette.\u003c/p>\n\u003cp>Swing by the cheese counter before a party (cheesemongers will be at the ready to make suggestions and offer tastes) and there are grab-and-go cases with picnic-ready items, plus chilled wine, beer, and non-alcoholic beverages. Fisher designed this new two-level location to appeal to locals and tourists alike—take a look at the \u003ca href=\"https://thecheeseschool.com/collections/classes\">fall classes\u003c/a> (cheese and cider, Italian softies, and more!), or stand by for new drop-in classes on Friday afternoons.\u003c/p>\n\u003ch2>\u003cb>Manresa Reopens After a Second Fire \u003c/b>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.manresarestaurant.com/\">Manresa\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YqRGbYAA6iq\">320 Village Ln., Los Gatos\u003c/a>\u003cbr>\nOpen Wed–Sun at 5:30pm for dinner\u003c/p>\n\u003cfigure id=\"attachment_130568\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130568\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Manresa-Exterior-photo-credit-David-Spiegelman-Wagstaff-Digital-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\">\u003cfigcaption class=\"wp-caption-text\">Manresa in Los Gatos. \u003ccite>(David Spiegelman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Los Gatos has its crown jewel back in place: after suffering a fire on July 16 (fortunately, no one was injured), the three-Michelin-star restaurant \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/about/\">Manresa\u003c/a>\u003c/strong> has reopened after a two-month closure. The kitchen had a partial rebuild, and new carpeting and light fixtures are in place as well. This was the second fire the restaurant has suffered in the past four years—in 2014, a fire closed the restaurant for six months.\u003c/p>\n\u003cp>Chef David Kinch has had a little extra time to work on new dishes during this latest closure, so half of the dishes on the menu are new. His highly seasonal menu will be showcasing beautiful end-of-summer produce (there will be tomatoes!), so book your table and salute the season while welcoming the team back to their nest, again.\u003c/p>\n\u003ch2>Greens Returns October 15 After a Kitchen Fire\u003c/h2>\n\u003cp>\u003ca href=\"http://greensrestaurant.com\">Greens\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SmTaqKajgvp\">Landmark Building A, Fort Mason Center, 2 Marina Blvd., San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130574\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130574\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/GREENS-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\">\u003cfigcaption class=\"wp-caption-text\">A selection of Greens Restaurant autumn dishes, including fire-roasted poblano chile, Green Gulch lettuces and purslane, butternut squash soup, and seasonal sampler. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another beloved restaurant that is coming back after suffering a fire is \u003ca href=\"http://greensrestaurant.com\">\u003cb>Greens\u003c/b>\u003c/a> at Fort Mason. The kitchen hood fire happened just before dinner service on June 20, and they are now reopening four months later on October 15. And not a moment too soon: the restaurant is celebrating 40 years in 2019, and now it’s going to have a repaired kitchen and restored main dining room to take it into the next upcoming decades. The reservation book is open!\u003c/p>\n\u003cp>Executive chef Annie Somerville, who has been celebrating vegetables at the restaurant since 1985, is also preparing for semi-retirement next year, but she will continue to oversee the culinary vision and her shopping schedule for the restaurant at the Ferry Plaza Farmers Market.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For now, Somerville and her team are thrilled to return to their kitchen next month and greet their guests with new and garden-fresh vegetarian dishes, and their classics, too. The restaurant was opened by the San Francisco Zen Center, which also owns Green Gulch Farm, which provides the restaurant with organic produce year-round from its organic farm and garden.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"title": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n",
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"excerpt": "James Beard Award Winning Pastry Chef Angela Pinkerton and her Che Fico Colleagues Offer Up a Slice of Pie and Midwest Dinerette Culture to SF’s Hottest Dining Corridor",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Childhood Dishes Reimagined for Adults",
"title": "5 Childhood Dishes Reimagined for Adults",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve ever glanced down at the “kids menu” of a restaurant, thinking that a plate of chicken fingers or a Mickey Mouse-shaped pancake sounded pretty good, you’re definitely not alone. There’s no shame in wanting a dish that is ambiguously only meant for kids—after all, we all enjoyed eating them at some point in our lives. Who says age should limit you from enjoying what the child version of you used to eat?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The good news is there are several Bay Area restaurants that now include reimagined childhood dishes that are a bit more geared towards a (hopefully more refined) adult palette. While it’s not quite like ordering from the kids menu, these dishes are not only delicious but will definitely remind you of those good ol’ days from your childhood. Whether savory or sweet, you'll find below a small collection of dishes that should satisfy that kiddy hankering, all while reminding you why you loved these dishes in the first place. We can’t guarantee a cup of crayons and a coloring book, but we can promise all of these will be really tasty. \u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Milk & Cookies and PB&J\u003cbr>\n\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://stonesthrowsf.com/dessert.html\">Stones Throw\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Stones+Throw/@37.7981201,-122.4208995,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e92c3afc27:0xa50816723dc0431d!8m2!3d37.7981201!4d-122.4187108\">1896 Hyde St, San Francisco, CA 94109\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130329\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4546-800x542.jpg\" alt=\"A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two classic combos that will never go out of style and will always be in good taste (pun intended): milk and cookies and peanut butter and jelly.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stones Throw, the Russian Hill outpost from the \u003ca href=\"http://hineighborsf.com/\">Hi Neighbor Hospitality Group\u003c/a>—which includes San Francisco favorites Trestle, Fat Angel, and Corridor—offers two whimsical and delectable tastes on these childhood favorites. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, the Milk and Cookies. It’s a sight to behold, beautifully plated and going way beyond a plate of chocolate chip cookies and a glass of milk for Santa. This classic combo is transformed into something completely new with a milk sorbet, housemade cookie dough, cookies and cream tuile, and a strawberry sauce to tie it all together. It’s one of those dishes where it feels almost too pretty to eat, but trust us, it’s worth digging into.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130330\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4574-800x542.jpg\" alt=\"The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Second is the Peanut Butter and Jelly, which instead of being a sandwich is now in the form of beignets. Milk chocolate sauce, concord grapes, peanuts and vanilla adorn the plate. While you probably can’t bring this to lunch with you, it’s fitting as the dessert to end any great meal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dreamed up by Pastry Chef Tara Lewis, the rest of Stones Throw’s dessert menu includes other childhood classics like Peaches & Cream, which include peach custard, jasmine creme, almonds, and prosecco; and the Rocky Road, which has chocolate cake with toasted marshmallows along with bing cherries and walnuts.\u003c/span>\u003c/p>\n\u003ch2>Chicken Noodle Soup\u003c/h2>\n\u003cp>\u003ca href=\"https://www.haikynoodles.com/\">Hai Ky Mi Gia\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hai+Ky+Mi+Gia/@37.7841186,-122.4201925,17z/data=!3m1!4b1!4m5!3m4!1s0x80858090d14a95cb:0x3c861511a4f66b96!8m2!3d37.7841186!4d-122.4180038\">707 Ellis St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130331\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130331\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3484-800x542.jpg\" alt=\"The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chicken noodle soup has become a home remedy for feeling under the weather, no matter your age. It is comfort delivered in the form of a delicious savory broth with tender chicken and toothsome noodles. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, the chicken noodle soup from Hai Ky Mi Gia is something you can order even when you’re not feeling sick, maybe when you just have a craving for your traditional chicken noodle soup with an Asian twist!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hai Ky Mi Gia, located in Little Saigon in San Francisco, specializes in Teochew food—a type of cuisine that originated from the Chaoshan region in the eastern part of Guandong province in China. This style of cuisine pulls a lot from Fujian and Cantonese food and the result is hearty and deeply flavorful dishes, like Hai Ky Mi Gia’s shredded chicken noodle soup.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130332\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3481-800x542.jpg\" alt=\"Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stock is intensely rich with umami, and served with perfectly cooked pieces of chicken and your choice of thick rice noodles or thin egg noodles. While we can’t recommend this soup dish enough, this long-time hole in the wall is also famous for its dry pho dish and braised duck noodle soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant opens early at 8am and closes at 6pm, so it’s perfect for breakfast, lunch, and an early dinner. It is also cash only, but you shouldn’t need much of it as many of the dishes are very reasonably priced.\u003c/span>\u003c/p>\n\u003ch2>Mashed Potato Tater Tots\u003c/h2>\n\u003cp>\u003ca href=\"http://www.jambersf.com/food-menu.php\">Jamber Wine Pub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Jamber+Wine+Pub/@37.7811517,-122.4048691,17z/data=!3m1!4b1!4m5!3m4!1s0x80858080b8d65ea7:0xde1e1820624b51ec!8m2!3d37.7811517!4d-122.4026804\">858 Folsom St, San Francisco, CA 94107\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130333\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4597-800x542.jpg\" alt=\"The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hallmark of a good kids menu has got to be its availability of tots. There’s really nothing like the perfectly fried tater tot and the perfect dipping sauces to go along with it. Whether bought frozen from the grocery store or served up fresh at a restaurant, there’s something about these fried potato cubes that will never get old. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jamber Wine Pub has elevated the time-tested tater tot by making them out of another star in the tuber world: mashed potatoes. The Parmesan and Rosemary Mashed Potato Tots are perfectly fried and crispy on the outside, with a smooth and warm mashed potato-y inside. The dish even swaps out the typical ketchup with your choice of bacon jam or cranberry-walnut jam. We recommend ordering both, though, because it’s only an extra dollar to get the other jam, and why shouldn’t you treat yourself to both?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While it’s not on the Jamber happy hour menu, we encourage you to swing by during their happy hour time of 3:30-7:30pm to enjoy the other dishes that are discounted, like their mini poutine and pickle fries.\u003c/span>\u003c/p>\n\u003ch2>Chicken Nuggets\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.trickdogbar.com/menus/\">Trick Dog\u003c/a> \u003c/span>\u003cbr>\n\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Trick+Dog/@37.7592213,-122.4134046,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e373fb8cf15:0x1c67d1b3579cae7f!8m2!3d37.7592213!4d-122.4112159\">3010 20th St, San Francisco, CA 94110\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130334\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130334\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4639-800x542.jpg\" alt=\"Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether in oblong shapes from a fast food drive-thru or in the shape of dinosaurs from a frozen bag, chicken nuggets have very likely made some kind of appearance on all childhood dinner plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tried and true, chicken nuggets can be tough to screw up, but it can also be tough to make them even better—enter Trick Dog with their version of chicken nuggets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">People likely know Trick Dog for their seasonally rotating menu of cocktails where everything from the menu design to the decor changes, but their food menu is nothing to scoff at either. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chicken nuggets are lightly coated and fried to peak crispiness and the inside is succulently moist. Coming in an option of 9 or 13 nuggets, both sizes are served with a trio of sauces: sweet and sour, honey mustard, and BBQ. To upgrade to the 13 nuggets is just $3—a pretty delicious deal for an extra four nuggets!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The current menu is a “Joy of Cocktails” cookbook theme, with a selection of creative cocktails formulated by some of the best chefs in the city including Dominique Crenn, Brandon Jew, and Gabriela Camara.\u003c/span>\u003c/p>\n\u003cp>If you're looking for a vegetarian version of nuggets, check out the nuggets from \u003ca href=\"https://www.enjoyveggie.com/\">Enjoy Vegetarian\u003c/a>.\u003c/p>\n\u003ch2>Pop Tart\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hillsidesupperclub.com\">Hillside Supperclub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hillside+Supper+Club/@37.7466976,-122.415608,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e4568b524d7:0xf610204e1b7bb62c!8m2!3d37.7466976!4d-122.4134193\">300 Precita Ave, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130335\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3427-800x542.jpg\" alt=\"The Hillside Pop Tart has seasonal fillings and can be served with ice cream.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Hillside Pop Tart has seasonal fillings and can be served with ice cream. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The grab-and-go breakfast (and after-school snack and occasional dessert) of a Pop Tart takes on a much more sophisticated format thanks to the minds of Hillside Supper Club. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Hillside Pop Tart has been a mainstay of the restaurant’s brunch menu for quite some time and is definitely a fan favorite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor of the Pop Tart rotates with whatever is in season and is baked into a nice flaky crust. There’s no icing on top, but for an additional three dollars, you can order it with a scoop of homemade ice cream on top instead!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hillside is one of the few brunch places that allows you to make a reservation online, guaranteeing you won’t need to brave any long lines that are found all over SF on a Sunday morning. They also have unlimited mimosas, so while you’re already eating ice cream and a pop tart for breakfast, you might as well go for some day drinking as well. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"excerpt": "Just because we’re adults doesn’t mean we can’t enjoy some childhood favorites—with a few “grown-up” twists thrown in of course.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you’ve ever glanced down at the “kids menu” of a restaurant, thinking that a plate of chicken fingers or a Mickey Mouse-shaped pancake sounded pretty good, you’re definitely not alone. There’s no shame in wanting a dish that is ambiguously only meant for kids—after all, we all enjoyed eating them at some point in our lives. Who says age should limit you from enjoying what the child version of you used to eat?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The good news is there are several Bay Area restaurants that now include reimagined childhood dishes that are a bit more geared towards a (hopefully more refined) adult palette. While it’s not quite like ordering from the kids menu, these dishes are not only delicious but will definitely remind you of those good ol’ days from your childhood. Whether savory or sweet, you'll find below a small collection of dishes that should satisfy that kiddy hankering, all while reminding you why you loved these dishes in the first place. We can’t guarantee a cup of crayons and a coloring book, but we can promise all of these will be really tasty. \u003c/span>\u003c/p>\n\u003ch2>\u003cspan style=\"font-weight: 400\">Milk & Cookies and PB&J\u003cbr>\n\u003c/span>\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"http://stonesthrowsf.com/dessert.html\">Stones Throw\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Stones+Throw/@37.7981201,-122.4208995,17z/data=!3m1!4b1!4m5!3m4!1s0x808580e92c3afc27:0xa50816723dc0431d!8m2!3d37.7981201!4d-122.4187108\">1896 Hyde St, San Francisco, CA 94109\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130329\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4546-800x542.jpg\" alt=\"A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4546-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A strawberry syrup is the finishing touch to this whimsical Milk & Cookies dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There are two classic combos that will never go out of style and will always be in good taste (pun intended): milk and cookies and peanut butter and jelly.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stones Throw, the Russian Hill outpost from the \u003ca href=\"http://hineighborsf.com/\">Hi Neighbor Hospitality Group\u003c/a>—which includes San Francisco favorites Trestle, Fat Angel, and Corridor—offers two whimsical and delectable tastes on these childhood favorites. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, the Milk and Cookies. It’s a sight to behold, beautifully plated and going way beyond a plate of chocolate chip cookies and a glass of milk for Santa. This classic combo is transformed into something completely new with a milk sorbet, housemade cookie dough, cookies and cream tuile, and a strawberry sauce to tie it all together. It’s one of those dishes where it feels almost too pretty to eat, but trust us, it’s worth digging into.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130330\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4574-800x542.jpg\" alt=\"The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4574-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The classic PB&J sandwich is reimagined as fluffy beignets with a peanut butter sauce with concord grapes. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Second is the Peanut Butter and Jelly, which instead of being a sandwich is now in the form of beignets. Milk chocolate sauce, concord grapes, peanuts and vanilla adorn the plate. While you probably can’t bring this to lunch with you, it’s fitting as the dessert to end any great meal.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dreamed up by Pastry Chef Tara Lewis, the rest of Stones Throw’s dessert menu includes other childhood classics like Peaches & Cream, which include peach custard, jasmine creme, almonds, and prosecco; and the Rocky Road, which has chocolate cake with toasted marshmallows along with bing cherries and walnuts.\u003c/span>\u003c/p>\n\u003ch2>Chicken Noodle Soup\u003c/h2>\n\u003cp>\u003ca href=\"https://www.haikynoodles.com/\">Hai Ky Mi Gia\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hai+Ky+Mi+Gia/@37.7841186,-122.4201925,17z/data=!3m1!4b1!4m5!3m4!1s0x80858090d14a95cb:0x3c861511a4f66b96!8m2!3d37.7841186!4d-122.4180038\">707 Ellis St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130331\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130331\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3484-800x542.jpg\" alt=\"The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3484-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The shredded chicken noodle soup with thick rice noodles. Thinner and chewier egg noodles are also an option. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Chicken noodle soup has become a home remedy for feeling under the weather, no matter your age. It is comfort delivered in the form of a delicious savory broth with tender chicken and toothsome noodles. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Thankfully, the chicken noodle soup from Hai Ky Mi Gia is something you can order even when you’re not feeling sick, maybe when you just have a craving for your traditional chicken noodle soup with an Asian twist!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hai Ky Mi Gia, located in Little Saigon in San Francisco, specializes in Teochew food—a type of cuisine that originated from the Chaoshan region in the eastern part of Guandong province in China. This style of cuisine pulls a lot from Fujian and Cantonese food and the result is hearty and deeply flavorful dishes, like Hai Ky Mi Gia’s shredded chicken noodle soup.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130332\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130332\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3481-800x542.jpg\" alt=\"Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3481-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Along with the Dry Pho, the Braised Duck Leg Noodle Soup is a popular dish. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The stock is intensely rich with umami, and served with perfectly cooked pieces of chicken and your choice of thick rice noodles or thin egg noodles. While we can’t recommend this soup dish enough, this long-time hole in the wall is also famous for its dry pho dish and braised duck noodle soup. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The restaurant opens early at 8am and closes at 6pm, so it’s perfect for breakfast, lunch, and an early dinner. It is also cash only, but you shouldn’t need much of it as many of the dishes are very reasonably priced.\u003c/span>\u003c/p>\n\u003ch2>Mashed Potato Tater Tots\u003c/h2>\n\u003cp>\u003ca href=\"http://www.jambersf.com/food-menu.php\">Jamber Wine Pub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Jamber+Wine+Pub/@37.7811517,-122.4048691,17z/data=!3m1!4b1!4m5!3m4!1s0x80858080b8d65ea7:0xde1e1820624b51ec!8m2!3d37.7811517!4d-122.4026804\">858 Folsom St, San Francisco, CA 94107\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130333\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130333\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4597-800x542.jpg\" alt=\"The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4597-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Parmesan and Rosemary Mashed Potato Tots come with two condiment options: bacon jam and cranberry-walnut jam. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The hallmark of a good kids menu has got to be its availability of tots. There’s really nothing like the perfectly fried tater tot and the perfect dipping sauces to go along with it. Whether bought frozen from the grocery store or served up fresh at a restaurant, there’s something about these fried potato cubes that will never get old. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Jamber Wine Pub has elevated the time-tested tater tot by making them out of another star in the tuber world: mashed potatoes. The Parmesan and Rosemary Mashed Potato Tots are perfectly fried and crispy on the outside, with a smooth and warm mashed potato-y inside. The dish even swaps out the typical ketchup with your choice of bacon jam or cranberry-walnut jam. We recommend ordering both, though, because it’s only an extra dollar to get the other jam, and why shouldn’t you treat yourself to both?\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While it’s not on the Jamber happy hour menu, we encourage you to swing by during their happy hour time of 3:30-7:30pm to enjoy the other dishes that are discounted, like their mini poutine and pickle fries.\u003c/span>\u003c/p>\n\u003ch2>Chicken Nuggets\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.trickdogbar.com/menus/\">Trick Dog\u003c/a> \u003c/span>\u003cbr>\n\u003cspan style=\"font-weight: 400\">\u003ca href=\"https://www.google.com/maps/place/Trick+Dog/@37.7592213,-122.4134046,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e373fb8cf15:0x1c67d1b3579cae7f!8m2!3d37.7592213!4d-122.4112159\">3010 20th St, San Francisco, CA 94110\u003c/a>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130334\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130334\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/19A4639-800x542.jpg\" alt=\"Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/19A4639-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Three sauces come with the nuggets: honey mustard, sweet and sour, and BBQ. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Whether in oblong shapes from a fast food drive-thru or in the shape of dinosaurs from a frozen bag, chicken nuggets have very likely made some kind of appearance on all childhood dinner plates. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tried and true, chicken nuggets can be tough to screw up, but it can also be tough to make them even better—enter Trick Dog with their version of chicken nuggets. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">People likely know Trick Dog for their seasonally rotating menu of cocktails where everything from the menu design to the decor changes, but their food menu is nothing to scoff at either. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The chicken nuggets are lightly coated and fried to peak crispiness and the inside is succulently moist. Coming in an option of 9 or 13 nuggets, both sizes are served with a trio of sauces: sweet and sour, honey mustard, and BBQ. To upgrade to the 13 nuggets is just $3—a pretty delicious deal for an extra four nuggets!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The current menu is a “Joy of Cocktails” cookbook theme, with a selection of creative cocktails formulated by some of the best chefs in the city including Dominique Crenn, Brandon Jew, and Gabriela Camara.\u003c/span>\u003c/p>\n\u003cp>If you're looking for a vegetarian version of nuggets, check out the nuggets from \u003ca href=\"https://www.enjoyveggie.com/\">Enjoy Vegetarian\u003c/a>.\u003c/p>\n\u003ch2>Pop Tart\u003c/h2>\n\u003cp>\u003ca href=\"http://www.hillsidesupperclub.com\">Hillside Supperclub\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Hillside+Supper+Club/@37.7466976,-122.415608,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e4568b524d7:0xf610204e1b7bb62c!8m2!3d37.7466976!4d-122.4134193\">300 Precita Ave, San Francisco, CA 94110\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130335\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-130335\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_3427-800x542.jpg\" alt=\"The Hillside Pop Tart has seasonal fillings and can be served with ice cream.\" width=\"800\" height=\"542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/IMG_3427-520x352.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Hillside Pop Tart has seasonal fillings and can be served with ice cream. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">The grab-and-go breakfast (and after-school snack and occasional dessert) of a Pop Tart takes on a much more sophisticated format thanks to the minds of Hillside Supper Club. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Hillside Pop Tart has been a mainstay of the restaurant’s brunch menu for quite some time and is definitely a fan favorite. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The flavor of the Pop Tart rotates with whatever is in season and is baked into a nice flaky crust. There’s no icing on top, but for an additional three dollars, you can order it with a scoop of homemade ice cream on top instead!\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hillside is one of the few brunch places that allows you to make a reservation online, guaranteeing you won’t need to brave any long lines that are found all over SF on a Sunday morning. They also have unlimited mimosas, so while you’re already eating ice cream and a pop tart for breakfast, you might as well go for some day drinking as well. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deaf-Owned Eateries Forge Path To Fight Joblessness Among Those With Hearing Loss",
"title": "Deaf-Owned Eateries Forge Path To Fight Joblessness Among Those With Hearing Loss",
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"content": "\u003cp>I can feel the warmth from the wood-burning oven just over my shoulder and catch myself intermittently gazing off into a heat-induced trance from the blaze.\u003c/p>\n\u003cp>Despite the place feeling crowded (probably another reason for the heat), it's eerily quiet inside: My table of five occasionally lowers our voices as if we were in the library. But a library this is not: Mozzeria is one of the most talked-about pizzerias in the heart of a vibrant San Francisco neighborhood, where wait times on Saturday nights can extend as long as two hours.\u003c/p>\n\u003cp>The reason for the unnaturally reserved ambiance might be because every staff member employed at Mozzeria identifies as deaf or partially deaf. For the roughly 95 percent of hearing guests who aren't fluent in American Sign Language (ASL), putting in an order means either pointing to the pizza of choice from the menu or writing it down on a piece of paper.\u003c/p>\n\u003cp>Melody and Russ Stein, owners and founders of the 50-seat restaurant, have done more than open an authentic, Neapolitan-style pizza joint (it's one of only two Neapolitan pizzerias in San Francisco that's a member of the international organization \u003ca href=\"http://www.pizzanapoletana.org/en/\">Associazione Vera Pizza Napoletana\u003c/a>.) They also are only two of a few restaurateurs in the country using innovative technology that allows them to entirely employ deaf and hard-of-hearing individuals — like the deaf-owned video relay system Convo, which allows hearing guests to call and speak to a staff member over the phone via an interpreter.\u003c/p>\n\u003cp>Mozzeria isn't the first restaurant in the nation to be entirely owned and operated by a deaf and hard-of-hearing staff — that title might go to Crepe Crazy in Austin, Texas, which was opened as a stall in 2007 by Vladimir and Inna Giterman — but it's one of the most successful. Not only does the 7-year-old Mozzeria have a brick-and-mortar storefront, food truck and catering business, but in December it was selected as the first business partner of the Communication Service for the Deaf (CSD)\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> Social Venture Fund (SVF)\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are few employment opportunities for individuals who identify as deaf. According to a\u003ca href=\"https://www.nationaldeafcenter.org/sites/default/files/Deaf%20Employment%20Report_final.pdf\"> study\u003c/a> by the National Deaf Center (NDC) in partnership with the University of Texas at Austin, only about 48 percent of the deaf community is employed in the United States (compared with 72 percent of hearing individuals). Mozzeria's partnership with the CSD has the potential to change that.\u003c/p>\n\u003cp>The\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> social-impact fund\u003c/a>, which was created to address unemployment rates among the deaf and those with partial hearing loss, will create ASL-centered training programs, resources and mentoring support for the roughly \u003ca href=\"https://www.hopkinsmedicine.org/news/media/releases/one_in_five_americans_has_hearing_loss\">48 million people\u003c/a> living in the United States who identify as having severe hearing loss.\u003c/p>\n\u003cp>The partnership will also allow Mozzeria to franchise. The Steins are currently set to expand their West Coast empire, with an Austin location in the works for later this year. \"We envision that each Mozzeria location will be looked at as a source of both local and national pride,\" Melody Stein \u003ca href=\"https://upserve.com/restaurant-insider/deaf-owned-restaurant-hoping-change-service-industry-one-franchise-time/\"> wrote in February\u003c/a> for \u003ca href=\"https://upserve.com/\">Upserve\u003c/a>.\u003c/p>\n\u003cp>For many deaf and hard-of-hearing entrepreneurs, like Melissa Greenlee, CEO and founder of \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, and Crepe Crazy CEO Sergei Giterman (who took over from his parents), unemployment is an issue in their community that has long needed to be addressed.\u003c/p>\n\u003cfigure id=\"attachment_130295\" class=\"wp-caption aligncenter\" style=\"max-width: 1106px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg\" alt=\"Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf.\" width=\"1106\" height=\"1475\" class=\"size-full wp-image-130295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg 1106w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-520x693.jpg 520w\" sizes=\"(max-width: 1106px) 100vw, 1106px\">\u003cfigcaption class=\"wp-caption-text\">Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf. \u003ccite>(Mozzeria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Greenlee explains that her growing frustration with people's lack of understanding of how to serve her, and her own inability to find meaningful work, lead to \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, a consumer review site for the deaf and hard-of-hearing community. \"There were times when people refused to serve me at all,\" she wrote to me in an email. \"No one should be turned away in a place of business due to their disability.\"\u003c/p>\n\u003cp>Giterman, who four years ago had just six employees and now operates two locations and two food trucks with 30 employees, adds: \"Finding employment as a deaf individual can be difficult. Out there, [employers] are less inclined to hire [deaf individuals], which sends all of us flocking to deaf-focused establishments. We started [Crepe Crazy] to provide a working opportunity where others wouldn't.\"\u003c/p>\n\u003cp>But deaf-focused restaurants are few and far between. While there's no way of knowing the exact numbers,\u003ca href=\"http://deafdigest.net/list-of-deaf-owned-restaurants/\"> Deafdigest\u003c/a> lists just eight restaurants currently operating in the U.S.\u003c/p>\n\u003cp>Perhaps the case for hiring and serving deaf individuals might no longer seem like such an issue, thanks in part to Starbucks. In July, the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers\">global coffee chain announced\u003c/a> plans to launch its first ever deaf-friendly store in the United States. Set to open in Washington, D.C., in October, the \"Signing Store Project\" will be the company's second, modeled after their first in Kuala Lumpur, Malaysia.\u003c/p>\n\u003cp>Unlike the Malaysian store, which puts partners — or employees — through a 10-week sign language course, the D.C. location will hire individuals who identify as deaf, hard of hearing, or hearing but fluent in ASL. Starbucks also plans to hire an additional 20 to 25 deaf, hard of hearing, or hearing partners proficient in ASL in other stores across the country later this year.\u003c/p>\n\u003cp>But of the more than 350,000 Starbucks employees who wear the green apron globally, only about 200 currently self-identity as deaf or with partial hearing loss.\u003c/p>\n\u003cp>Still, it's a step in the right direction, says Nick Buchanan, who co-owns Austin's Pepperbox Coffee, a deaf-owned and operated business. \"It is so nice seeing other businesses showing how communication is possible,\" he says about Starbucks' plans. Like Mozzeria, Buchanan has tried a variety of methods for ease of communication with the hearing community, including a generic point-of-sale touchscreen system.\u003c/p>\n\u003cp>\"This Signing [Store Project] is a great exercise in forcing people to think outside the box in how they will communicate effectively with someone who doesn't hear,\" says Greenlee.\u003c/p>\n\u003cp>With Mozzeria's franchise plans and Starbucks' \"Signing Store Project,\" the hope is that the deaf and those with partial hearing loss will soon be served just like the hearing population.\u003c/p>\n\u003cp>And as anyone lucky enough to have tried the pizza at Mozzeria knows, sometimes simply producing a great product is all one needs to attract an audience. My recommendation would be Mozzeria's Peking Duck pizza — you'll forget about the paper-and-pad ordering system with your first bite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Meaghan Clark Tiernan is a freelance journalist based in the San Francisco Bay Area. Her work has appeared in\u003c/em> Munchies, ExtraCrispy, Racked, \u003cem>and\u003c/em> Atlas Obscura. \u003cem>Follow her on Twitter:\u003ca href=\"https://twitter.com/meaghanclark\"> @meaghanclark\u003c/a>.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Deaf-Owned+Eateries+Forge+Path+To+Fight+Joblessness+Among+Those+With+Hearing+Loss+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I can feel the warmth from the wood-burning oven just over my shoulder and catch myself intermittently gazing off into a heat-induced trance from the blaze.\u003c/p>\n\u003cp>Despite the place feeling crowded (probably another reason for the heat), it's eerily quiet inside: My table of five occasionally lowers our voices as if we were in the library. But a library this is not: Mozzeria is one of the most talked-about pizzerias in the heart of a vibrant San Francisco neighborhood, where wait times on Saturday nights can extend as long as two hours.\u003c/p>\n\u003cp>The reason for the unnaturally reserved ambiance might be because every staff member employed at Mozzeria identifies as deaf or partially deaf. For the roughly 95 percent of hearing guests who aren't fluent in American Sign Language (ASL), putting in an order means either pointing to the pizza of choice from the menu or writing it down on a piece of paper.\u003c/p>\n\u003cp>Melody and Russ Stein, owners and founders of the 50-seat restaurant, have done more than open an authentic, Neapolitan-style pizza joint (it's one of only two Neapolitan pizzerias in San Francisco that's a member of the international organization \u003ca href=\"http://www.pizzanapoletana.org/en/\">Associazione Vera Pizza Napoletana\u003c/a>.) They also are only two of a few restaurateurs in the country using innovative technology that allows them to entirely employ deaf and hard-of-hearing individuals — like the deaf-owned video relay system Convo, which allows hearing guests to call and speak to a staff member over the phone via an interpreter.\u003c/p>\n\u003cp>Mozzeria isn't the first restaurant in the nation to be entirely owned and operated by a deaf and hard-of-hearing staff — that title might go to Crepe Crazy in Austin, Texas, which was opened as a stall in 2007 by Vladimir and Inna Giterman — but it's one of the most successful. Not only does the 7-year-old Mozzeria have a brick-and-mortar storefront, food truck and catering business, but in December it was selected as the first business partner of the Communication Service for the Deaf (CSD)\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> Social Venture Fund (SVF)\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are few employment opportunities for individuals who identify as deaf. According to a\u003ca href=\"https://www.nationaldeafcenter.org/sites/default/files/Deaf%20Employment%20Report_final.pdf\"> study\u003c/a> by the National Deaf Center (NDC) in partnership with the University of Texas at Austin, only about 48 percent of the deaf community is employed in the United States (compared with 72 percent of hearing individuals). Mozzeria's partnership with the CSD has the potential to change that.\u003c/p>\n\u003cp>The\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> social-impact fund\u003c/a>, which was created to address unemployment rates among the deaf and those with partial hearing loss, will create ASL-centered training programs, resources and mentoring support for the roughly \u003ca href=\"https://www.hopkinsmedicine.org/news/media/releases/one_in_five_americans_has_hearing_loss\">48 million people\u003c/a> living in the United States who identify as having severe hearing loss.\u003c/p>\n\u003cp>The partnership will also allow Mozzeria to franchise. The Steins are currently set to expand their West Coast empire, with an Austin location in the works for later this year. \"We envision that each Mozzeria location will be looked at as a source of both local and national pride,\" Melody Stein \u003ca href=\"https://upserve.com/restaurant-insider/deaf-owned-restaurant-hoping-change-service-industry-one-franchise-time/\"> wrote in February\u003c/a> for \u003ca href=\"https://upserve.com/\">Upserve\u003c/a>.\u003c/p>\n\u003cp>For many deaf and hard-of-hearing entrepreneurs, like Melissa Greenlee, CEO and founder of \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, and Crepe Crazy CEO Sergei Giterman (who took over from his parents), unemployment is an issue in their community that has long needed to be addressed.\u003c/p>\n\u003cfigure id=\"attachment_130295\" class=\"wp-caption aligncenter\" style=\"max-width: 1106px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg\" alt=\"Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf.\" width=\"1106\" height=\"1475\" class=\"size-full wp-image-130295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg 1106w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-520x693.jpg 520w\" sizes=\"(max-width: 1106px) 100vw, 1106px\">\u003cfigcaption class=\"wp-caption-text\">Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf. \u003ccite>(Mozzeria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Greenlee explains that her growing frustration with people's lack of understanding of how to serve her, and her own inability to find meaningful work, lead to \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, a consumer review site for the deaf and hard-of-hearing community. \"There were times when people refused to serve me at all,\" she wrote to me in an email. \"No one should be turned away in a place of business due to their disability.\"\u003c/p>\n\u003cp>Giterman, who four years ago had just six employees and now operates two locations and two food trucks with 30 employees, adds: \"Finding employment as a deaf individual can be difficult. Out there, [employers] are less inclined to hire [deaf individuals], which sends all of us flocking to deaf-focused establishments. We started [Crepe Crazy] to provide a working opportunity where others wouldn't.\"\u003c/p>\n\u003cp>But deaf-focused restaurants are few and far between. While there's no way of knowing the exact numbers,\u003ca href=\"http://deafdigest.net/list-of-deaf-owned-restaurants/\"> Deafdigest\u003c/a> lists just eight restaurants currently operating in the U.S.\u003c/p>\n\u003cp>Perhaps the case for hiring and serving deaf individuals might no longer seem like such an issue, thanks in part to Starbucks. In July, the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers\">global coffee chain announced\u003c/a> plans to launch its first ever deaf-friendly store in the United States. Set to open in Washington, D.C., in October, the \"Signing Store Project\" will be the company's second, modeled after their first in Kuala Lumpur, Malaysia.\u003c/p>\n\u003cp>Unlike the Malaysian store, which puts partners — or employees — through a 10-week sign language course, the D.C. location will hire individuals who identify as deaf, hard of hearing, or hearing but fluent in ASL. Starbucks also plans to hire an additional 20 to 25 deaf, hard of hearing, or hearing partners proficient in ASL in other stores across the country later this year.\u003c/p>\n\u003cp>But of the more than 350,000 Starbucks employees who wear the green apron globally, only about 200 currently self-identity as deaf or with partial hearing loss.\u003c/p>\n\u003cp>Still, it's a step in the right direction, says Nick Buchanan, who co-owns Austin's Pepperbox Coffee, a deaf-owned and operated business. \"It is so nice seeing other businesses showing how communication is possible,\" he says about Starbucks' plans. Like Mozzeria, Buchanan has tried a variety of methods for ease of communication with the hearing community, including a generic point-of-sale touchscreen system.\u003c/p>\n\u003cp>\"This Signing [Store Project] is a great exercise in forcing people to think outside the box in how they will communicate effectively with someone who doesn't hear,\" says Greenlee.\u003c/p>\n\u003cp>With Mozzeria's franchise plans and Starbucks' \"Signing Store Project,\" the hope is that the deaf and those with partial hearing loss will soon be served just like the hearing population.\u003c/p>\n\u003cp>And as anyone lucky enough to have tried the pizza at Mozzeria knows, sometimes simply producing a great product is all one needs to attract an audience. My recommendation would be Mozzeria's Peking Duck pizza — you'll forget about the paper-and-pad ordering system with your first bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"title": "Table Talk: Unique Dinners, Oakland Cocktail Week, a Proper Breakfast",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>September is full of special events, from a fried chicken feast on the patio at Starbelly, to the immersive and artistic Nightfishing dinner, to a visiting chef from Oaxaca at August (1) Five, to Oakland Cocktail Week. You can also read about the perfect all-day menu at Noon All Day.\u003c/p>\n\u003ch2>Enjoy a Surrealist Evening at Nightfishing: An Immersive Art and Dining Experience\u003c/h2>\n\u003cp>\u003cb>The Midway SF\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AaBUoHDxgc62\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSeptember 12\u003cbr>\n7pm–9pm\u003cbr>\n\u003ca href=\"https://ticketf.ly/2PfPWBa\">Tickets\u003c/a>: $125 (includes wine pairing)\u003c/p>\n\u003cfigure id=\"attachment_130264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/nightfishing-art-e1536036403823.jpg\" alt=\"Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway.\" width=\"1920\" height=\"1604\" class=\"size-full wp-image-130264\">\u003cfigcaption class=\"wp-caption-text\">Artwork by Isis Hockenos will practically come to life at the next Nightfishing event at The Midway. \u003ccite>(Isis Hockenos)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a memorable dining experience, one that will remind you that bohemian San Francisco is still alive and well? The Midway in San Francisco’s Dogpatch neighborhood has been hosting some unique events that intersect art, food, music, and technology. On September 12, The Midway resident artist \u003ca href=\"http://www.isishockenos.com/\">Isis Hockenos\u003c/a> is hosting an autumn harvest version of her seasonal \u003ca href=\"https://www.themidwaysf.com/event/1679267-night-fishing-immersive-art-san-francisco/\">Nightfishing\u003c/a> art and dining experience. It’s more than sitting at a table for a three-course dinner: it’s more like climbing inside one of her paintings (Isis transforms one of the galleries into a three-dimensional, life-sized painting). Crawl through peacock-colored foliage, smell the lanolin of a freshly sheared, crown-wearing sheep, and taste the meat cut lovingly from a rose-colored hog. \u003c/p>\n\u003cp>Isis' work contains many references to her experience in food production, particularly through a feminist lens, and to her upbringing in West Marin. The \u003ca href=\"http://themidwayculinary.com/\">Midway Culinary\u003c/a> team will execute a menu carefully curated by Isis, using locally sourced food from her community of oyster farmers, cheesemakers, and ranchers. Expect a healthy dash of surrealist delight.\u003c/p>\n\u003ch2>August (1) Five Hosts Spice Knows No Borders, Celebrating Mexican Independence Day with Oaxacan Guest Chef Julio Aquilera\u003c/h2>\n\u003cp>\u003cb>August (1) Five\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/AeMrPajUqKq\">524 Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nThursday, September 13–Sunday, September 16\u003cbr>\nDinner: 5pm–9:30pm (open until 10:30pm Fri–Sat)\u003cbr>\nTasting menu: $75 per person (plus tax and gratuity)\u003cbr>\nBrunch Sat–Sun: 10:30am–2pm\u003cbr>\nReservations: (415) 771-5900\u003c/p>\n\u003cfigure id=\"attachment_130265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DESTILADO-carrots-e1536036839673.jpg\" alt=\"The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-130265\">\u003cfigcaption class=\"wp-caption-text\">The carrot mole dish from guest chef Julio Aquilera of El Destilado in Oaxaca. \u003ccite>(Julio Aquilera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for another unique dining experience? From Thursday, September 13 to Sunday, September 16, the contemporary Indian restaurant \u003ca href=\"https://www.august1five.com/\">August (1) Five\u003c/a> is celebrating Mexican Independence Day with a chef collaboration series called \u003cb>Spice Knows No Borders\u003c/b>. Chef Manish Tyagi is hosting chef Julio Aquilera from the modern El Destilado in Oaxaca (Julio was executive chef at La Urbana and has also worked at Saison and Waterbar, so he is no stranger to SF). The two chefs have collaborated on a five-course, family-style tasting menu. Highlights include BBQ Carrots with carrot mole, coconut crumble, housemade ginger-nut milk, pickled ginger; Chintextle TUNA tartar with chile pasilla Oaxaqueña, citrus; naan crisp; and Pulpo Negro with squid ink, tare, honey, habanero, kashmiri chile powder, and chile oil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guests can also order dishes à la carte, and there will additionally be some collaborative dishes for weekend brunch.\u003c/p>\n\u003ch2>Plan on Some Bar Hopping and Attending Cool Events During Oakland Cocktail Week\u003c/h2>\n\u003cp>\u003cb>Oakland Cocktail Week\u003c/b>\u003cbr>\nSeptember 15–23\u003cbr>\nVarious locations\u003c/p>\n\u003cfigure id=\"attachment_130266\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg\" alt=\"Be sure to enjoy a Mai Tai during Oakland Cocktail Week!\" width=\"1080\" height=\"810\" class=\"size-full wp-image-130266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/Oakland-Home-of-the-Mai-Tai-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">Be sure to enjoy a Mai Tai during Oakland Cocktail Week! \u003ccite>(Oakland Cocktail Week)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first-ever \u003ca href=\"https://www.oaklandcocktailweek.com/\">Oakland Cocktail Week\u003c/a> is happening September 15–23, with \u003ca href=\"https://www.oaklandcocktailweek.com/venues\">over 40 bars and restaurants\u003c/a> in Oakland crafting $10 cocktails that tell the story of Oakland. You can visit some favorite places, and check out some spots you’re curious about as well, like Ramen Shop, Dyafa, Farmhouse Thai Kitchen, Cosecha, Grand Lake Kitchen, and many others. \u003c/p>\n\u003cp>There are also a number of special \u003ca href=\"https://www.oaklandcocktailweek.com/events\">events\u003c/a>, including a cocktail pairing dinner, a Tiki Mai Tai crawl, a workshop on crafting botanical cocktails with bitters and non-alcoholic spirits, a discussion on the mezcal production process, a cocktail competition, and more. \u003c/p>\n\u003cp>A portion of proceeds from all events will go towards \u003ca href=\"http://bit.ly/2wknA0N\">ROC the Bay\u003c/a> and their \u003ca href=\"http://bit.ly/2w3EVeK\">Restore Oakland\u003c/a> community center in the heart of the Fruitvale District. The center will include a food business incubator, on-the job restaurant training, and a restaurant facility.\u003c/p>\n\u003ch2>Party on the Patio! A Fried Chicken Feast at Starbelly\u003c/h2>\n\u003cp>\u003cb>Starbelly\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/KmgWuzTsAXp\">3583 16th St., San Francisco\u003c/a>\u003cbr>\nTuesday, September 18\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/starbellys-patio-picnic-series-fried-chicken-tickets-49437384548\">Tickets\u003c/a>: $45\u003cbr>\nSeatings at 6pm and 8pm\u003c/p>\n\u003cfigure id=\"attachment_130267\" class=\"wp-caption aligncenter\" style=\"max-width: 1337px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/starbelly-chicken.png\" alt=\"Salute the end of summer at Starbelly’s fried chicken patio party.\" width=\"1337\" height=\"1003\" class=\"size-full wp-image-130267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken.png 1337w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1200x900.png 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/starbelly-chicken-520x390.png 520w\" sizes=\"(max-width: 1337px) 100vw, 1337px\">\u003cfigcaption class=\"wp-caption-text\">Salute the end of summer at Starbelly’s fried chicken patio party. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling all fried chicken lovers! Starbelly's popular patio picnic series is back for the summer on Tuesday, September 18, and it’s going to be a fried chicken feast. You’ll enjoy Rocky free-range fried chicken with some fabulous fixin’s, like jalapeño corn bread and honey butter, heirloom apple and celery root slaw, braised collard greens with housemade bacon, and for dessert, late summer fruit cobbler with buttermilk biscuit topping and whipped cream.\u003c/p>\n\u003cp>Since Starbelly recently secured a full liquor license, cocktails will be available from lead bartender Christopher Niles, including the Ward 9—a Boston-inspired riff on the classic Ward 8 cocktail—served punch-style for the picnic, and the Gentleman Caller, which is a Starbelly spin on a Manhattan with Sonoma Distilling Company bourbon, Suze and sweet vermouth. Cocktails are sold separately.\u003c/p>\n\u003ch2>Enjoy the All-Day Menu (and Patio) at Noon All Day\u003c/h2>\n\u003cp>\u003cb>Noon All Day\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/um26mJQ3Yju\">690 Indiana St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 7am–5pm\u003cbr>\nSat–Sun 8am–3pm\u003c/p>\n\u003cfigure id=\"attachment_130268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/noon-bowl-e1536037021992.jpg\" alt=\"The outstanding seasonal rice bowl at Noon All Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130268\">\u003cfigcaption class=\"wp-caption-text\">The outstanding seasonal rice bowl at Noon All Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of us like to have brunch for lunch, or maybe we’re a late-riser, or just an egg fanatic. At Dogpatch’s \u003ca href=\"http://noonallday.com/\">Noon All Day\u003c/a>, this casual café from the nearby Piccino crew has a menu that’s built for any time of day or appetite. And if you’re craving eggs at 2pm, you can have them in their Proper Breakfast ($15), which comes with two poached eggs, their creamy butter beans, braised greens, toast, and your choice of pork belly or sliced avocado (served beautifully sliced and fanned out), with a spoonful of fermented chile. It’s not only affordable, but is such a homey and satisfying dish, whether you’re nursing a hangover or just craving something comforting. (Their chicken soup stracciatella, $9, with chicken broth whisked with egg, poached chicken, and nettles is a miracle worker for whatever may ail you.)\u003c/p>\n\u003cp>Over in the healthy camp is their seasonal rice bowl ($14), currently a melange of such beautiful spring peas, cucumber, summer squash, romano beans, mixed with a ginger-scallion sauce and topped with a poached egg (you can ramp up with pork belly or avocado for $3). It’s extra-delicious with a ginger-turmeric spritz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu offers a variety of small bites (don’t miss the cauliflower potato fritters), sandwiches (personally, I find the pocket sandwiches a little expensive for what you get), salads (the produce is beautiful), and there’s even soft-serve. Come by in the morning for all kinds of house-baked treasures, including their kimchi danish, and on sunny days, their outdoor patio is perfect for a glass of wine (or a housemade chai). Can’t make it out there? You’re in luck, they also deliver with \u003ca href=\"http://www.trycaviar.com/r/amaz57\">Caviar\u003c/a> (use that link for $10 off your first two orders).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco",
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"content": "\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An audience gathers around the transparent 14-foot-long \"culinary instrument\" in a restaurant called \u003ca href=\"http://creator.rest/\" target=\"_blank\">Creator\u003c/a> in San Francisco's SoMa neighborhood.\u003c/p>\n\u003cp>Brioche buns are sliced, buttered and toasted by paddles moving like waves in the ocean. They land in specially designed, compostable hamburger boxes. The buns are topped with fresh produce, sourced from local farms, which is sliced on the spot. Cheese is shredded from blocks and added. The in-machine meat grinder has been calibrated to vertically align the meat with diner's incisors. The 4.5-ounce beef patties are ground from brisket and cooked using the induction method, both sides at once, then slid into the boxes.\u003c/p>\n\u003cp>And the fumes from cooking? They are cleaned inside the machine.\u003c/p>\n\u003cp>The sleek hamburger-producing machine, featuring organic curves and copper detail, fits in perfectly with Creator's airy 2,200 square-foot space, white walls and high ceiling. It attracted a waitlist this summer for its bi-weekly lunches, and will open full time in September. It fits with the city as well — the restaurant is just two miles away from where the Elon Musk-founded OpenAI lab recently tested a \u003ca href=\"https://www.technologyreview.com/s/611724/artificial-intelligence-driven-robot-hand-spends-a-hundred-years-teaching-itself-to-rotate/\" target=\"_blank\">robot hand named Dactyl\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_130152\" class=\"wp-caption aligncenter\" style=\"max-width: 1708px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg\" alt=\"A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef.\" width=\"1708\" height=\"1280\" class=\"size-full wp-image-130152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b.jpg 1708w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1200x899.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/1808_creator_-shumphreyphoto_9371-09d2899532dbbf0716d1d5a87ace84ed3797fb0b-520x390.jpg 520w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">A Creator Burger fresh out of the robot that toasted the buns, sliced the produce, shredded the cheese, and cooked the beef. \u003ccite>(Saroyan Humphrey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creator's parent company is a culinary robotics firm founded by 33-year-old Alex Vardakostas, who grew up in the burger business in Southern California. \"I really got going on the griddle when I was like 14, 15,\" says Vardakostas, whose family owns the two Orange County \u003ca href=\"http://asburgersrestaurant.com\" target=\"_blank\">A's Burgers\u003c/a> locations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The inspiration struck Vardakostas while he was a junior at the University of California, Santa Barbara, studying physics. He woke up at 4 a.m. with the idea for a robot-made burger. \"A lot of people don't talk about this or realize it, but it is incredibly unhealthy — inhaling grease-laden vapors and soot all day. So that was this really exciting idea for me, where I could just have this beautiful instrument and I could take control of it,\" says Vardakostas. (The World Health Organization has \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">identified\u003c/a> a number of hazardous compounds released into the air by cooking, and while many oven hoods in \u003ca href=\"https://www.ijsr.net/archive/v5i10/ART20162453.pdf\" target=\"_blank\">commercial\u003c/a> and residential kitchens filter some of the bad stuff out, some do a \u003ca href=\"https://wedocs.unep.org/bitstream/handle/20.500.11822/8676/Select_pollutants_guidelines.pdf?sequence=2&isAllowed=y\" target=\"_blank\">better job\u003c/a> than others.)\u003c/p>\n\u003cp>Since then, Vardakostas has focused on creating a healthier work environment and developing a better way to make high-quality food at a reasonable price. Four years after he had his bot-burger vision, he built his first hamburger-making robot in his childhood garage. \"I would drive up to Menlo Park and get machine parts at TechShop and drive all the way back down to Orange County and hope they fit together and try to make it work,\" he says.\u003c/p>\n\u003cp>A move to San Francisco and a collaboration with 32-year-old Steve Frehn, now Creator's co-founder and COO, led to the second rendition of the burger machine. Now on version four, the machine, comprised of food-safe plastic tubes and over 350 sensors run by software and 20 computers, is fully operational. It is stocked with carefully sourced produce, bread and meat.\u003c/p>\n\u003cp>David Bordow, 32, culinary lead and experience designer, emphasizes the importance of quality and carefully chosen seasonal ingredients. \"The philosophy is, 'Let's find the best stuff that is available,' \" he says. The beef is antibiotic- and hormone-free, sourced from \u003ca href=\"https://www.countrynaturalbeef.com/\" target=\"_blank\">Country Natural Beef\u003c/a>, a family ranch owned co-op.\u003c/p>\n\u003cp>At Creator, there's more to the staff than just a robot. All burger sides are human-made. The obligatory fries are on the menu, along with seasonal salads and vegetables.\u003c/p>\n\u003cp>There are currently four kinds of burgers, including the Tumami, created by \u003cem>Top Chef\u003c/em>'s Tu David Phu, which features an oyster aioli and shiitake mushroom sauce.\u003c/p>\n\u003cp>Eventually, customers will get to control how much sauce and seasonings they want the robot to add. \"The nice thing about using a machine is that it's very precise, so if someone has a sodium limit, or something like that, we can track that sort of thing and provide a little customization,\" says Frehn.\u003c/p>\n\u003cp>In a city of pricy \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/30/634086689/bubble-tea-sellers-say-plastic-straw-ban-won-t-be-good-for-business\" target=\"_blank\">boba drinks\u003c/a> and marked up avocado toast, Vardakostas says Creator's mission is to improve food quality and make it accessible. Burgers are $6. \"We want everyone to be able to partake,\" he says.\u003c/p>\n\u003cp>Word is spreading. Los Angeles-based high school student Moses Rosales heard about Creator on YouTube and convinced his mom and aunt to dine there during a two-day trip to the Bay Area. \"It was amazing to see how a robot made a burger,\" Rosales says. \"I didn't know how far you could go with it. Now I'm seeing it's a really high-end burger.\"\u003c/p>\n\u003cp>For now, Creator is the only home to two burger-making robotic machines, although Frehn says they hope to expand.\u003c/p>\n\u003cp>On the ground floor of the San Francisco building that's also home to offices for Microsoft and Riverbed, approximately 10 Creator staffers worked the soft-launch lunch shift this summer. Employees, who start at $16 an hour, are allowed to spend 5 percent of their time on the clock reading or learning a new skill. Bookstore-style \"staff picks\" fill the three bookshelves, with titles including Alice Waters' \u003cem>The Art of Simple Food\u003c/em> and Michael Pollan's \u003cem>The\u003c/em> \u003cem>Omnivore's Dilemma.\u003c/em>\u003c/p>\n\u003cp>Creator is focused on the service and culinary side of the business, too. \"We've been pretty firm about not having an automated ordering process, with kiosks or something like that,\" says Vardakostas. \"So we have people, and that costs us money. But at the end of the day, that makes for a better guest experience and it's a more human-centered restaurant.\"\u003c/p>\n\u003cp>Creator is not the only restaurant to feature a food-making robot while also making an effort to retain its humanity. \u003ca href=\"https://cafexapp.com/\" target=\"_blank\">Cafe X\u003c/a> has three San Francisco locations. Each features a robotic coffee-making arm that can produce drinks in 30 to 40 seconds. Customers retrieve their beverages by punching in a texted code sent to their phone.\u003c/p>\n\u003cp>Opal Franklin, a recent college grad working at the Market Street Cafe X location, walks the small space on a Friday afternoon\u003cstrong>.\u003c/strong> She offers customers and curiosity-seekers oat milk samples before explaining, \"Often times people say that we take away barista jobs, but we in a sense shift the job. The robot is very precise and it's very practical, so we have a product specialist on site to answer questions and help people out and make it more humanistic.\"\u003c/p>\n\u003cp>While still in their early days, culinary robots are starting to pop up beyond San Francisco. In nearby Silicon Valley, \u003ca href=\"https://zumepizza.com/\" target=\"_blank\">Zume Pizza\u003c/a> delivers pies pressed by a \"Doughbot\" in nine seconds. Across the pond in Paris, startup \u003ca href=\"https://ekim.fr/\" target=\"_blank\">Ekim\u003c/a> has created a three-armed robot that makes pizzas from start to finish. On the East Coast, four MIT grads opened \u003ca href=\"https://www.spyce.com/\" target=\"_blank\">Spyce\u003c/a> in Boston in May, which features robotic tumbling woks that create customized bowls, under the culinary direction of renowned French chef and restaurateur Daniel Boulud.\u003c/p>\n\u003cp>While the culinary robotics show at Creator wows, this isn't a novelty to the team. \"We put a lot of care and effort into making sure this would have a positive effect on consumers,\" says Frehn. \"And we worked to create a better retail job as well.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Anna Mantzaris is a San Francisco-based writer.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Fad+Or+The+Future%3F+Robot-Made+Burgers+Wow+The+Crowds+In+San+Francisco&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"title": "Table Talk: Inner Richmond’s Breadbelly and Tuezday Noodz, Oysters, and Sake!",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, learn where can get your carbs on—at Breadbelly’s Asian-American bread delivery and pop-ups, and Tuezday Noodz Day at Le Soleil—and get tickets for OysterFest at Waterbar, and Sake Day before it sells out!\u003c/p>\n\u003ch2>Don’t Miss This Pop-Up’s Asian-American Breads and Pastries\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://breadbellysf.com/\">Breadbelly\u003c/a>\u003c/b>\u003cbr>\nVarious locations and delivery\u003cbr>\nUpdates on \u003ca href=\"https://www.instagram.com/breadbellysf/\">Instagram\u003c/a>\u003c/p>\n\u003cp>Can you even imagine having a box of fresh-baked and tasty Asian-American breads and treats arrive at your front door on a weekend morning, just as you’re waking up? And what if they were made by alums of top SF kitchens, like Atelier Crenn, Coi, and Hakkasan? I know, magic. \u003c/p>\n\u003cfigure id=\"attachment_130080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-sampler-e1534186616155.jpg\" alt=\"A sampling of baked goods in the Pastry Box from Breadbelly.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130080\">\u003cfigcaption class=\"wp-caption-text\">A sampling of baked goods in the Pastry Box from Breadbelly. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A couple weeks ago, I had a pastry box delivered for $25 (plus tax), and it was stuffed with a savory ham and cheese ensaymada (a tasty spin on the Filipino brioche treat with ham inside, topped with pecorino and buttercream/sugar), Ovaltine coffee cake, spongy castella cake, brown butter and peanut mochi, piaya, a Filipino street treat which was new to me: an unleavened flatbread filled with muscovado sugar (that was brought from an auntie direct from the Philippines!), banana and macadamia loaf, and soba koh chocolate chip cookies (made with buckwheat). \u003c/p>\n\u003cp>The trio (Clement Hsu, Katherine Campecino, and James Wong) have been baking out of Sababa in the Financial District, and are preparing to open their own Asian-American bakery in the former Heartbaker in the Inner Richmond in the fall (1408 Clement St.). They will be offering a café-style setting for coffee and pastry, both savory and sweet. A solid brunch will also be a part of the plan, and beer and wine and dinner are all being discussed. They’re looking forward to creating a comfortable neighborhood spot. \u003c/p>\n\u003cfigure id=\"attachment_130085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/breadbelly-ensaymada-e1534186928739.jpg\" alt=\"The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130085\">\u003cfigcaption class=\"wp-caption-text\">The ham and cheese ensaymada from Breadbelly is something you’ll want to chase down. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, you can order delivery or visit their bake sale and brunch pop-ups! The treats are always rotating; you can see what they’re making next on their Instagram at \u003ca href=\"https://www.instagram.com/breadbellysf/\">@breadbellysf\u003c/a>, like kaya toast with pandan. They’re exploring their interpretation of Asian-American baked goods, from nostalgic Chinese and Filipino treats to using Korean techniques for puffing the buckwheat. And great news: they’re starting East Bay delivery too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As for their brunch pop-ups, you can try some of their dishes like soufflé pancakes! (They have been collaborating with former colleague Mark Liberman, formerly of AQ.)\u003c/p>\n\u003cp>Here are upcoming dates for their bake sales (where you can pick up freshly baked goods) and brunches:\u003c/p>\n\u003cli>Saturday 8/18: Bake Sale at Andytown's Roastery (3016 Taraval St.)\u003c/li>\n\u003cli>Saturday 8/25: Breadbelly Brunch at The Board (1077 Mission St.)\u003c/li>\n\u003cp>\u003cbr>\nThey are already filling up with orders for delivery in September, so don’t delay (email clem@breadbellysf.com):\u003c/p>\n\u003cli>Saturday 9/1: Breadbelly Box Delivery in East Bay\u003c/li>\n\u003cli>Sunday 9/2: Breadbelly Box Delivery in SF\u003c/li>\n\u003cp>\u003c/p>\n\u003ch2>You’ll Want to Make Every Tuesday Noodz Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.facebook.com/TUEZDAYNOODZDAY/\">Tuezday Noodz Day\u003c/a>\u003c/b>\u003cbr>\nat Le Soleil\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8QkCCEWNoDM2\">133 Clement St., San Francisco\u003c/a>\u003cbr>\nTuesdays, 11:30am–3:30pm\u003c/p>\n\u003cp>Noodle soups can be an obsession for many, from Vietnamese pho to Thai tom yum to Chinese wonton noodle soup to Japanese ramen. And in foggy San Francisco, we can enjoy them year-round. So what if I told you there was a noodle pop-up focused on offering almost 10 different kinds of noodle soups from all over the world? At the family-run Le Soleil in the Inner Richmond, Tuesday lunch becomes Tuezday Noodz Day, served from 11:30am–3:30pm or so. \u003c/p>\n\u003cp>You’ll find black garlic turmeric noodles from Vietnam with pork belly, egg, prawn, cilantro, and scallion ($13), or a rich curry duck vermicelli ($13), a crossover with a curry dish they serve at Le Soleil, with carrot, potato, onion, bean sprout, basil, shallot, basil, chile, lemon, and a curry duck leg resting on top. \u003c/p>\n\u003cfigure id=\"attachment_130086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-sichuan-e1534187024682.jpg\" alt=\"Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day.\" width=\"1920\" height=\"2883\" class=\"size-full wp-image-130086\">\u003cfigcaption class=\"wp-caption-text\">Warm up your body (and your face) with the Sichuan sole ramen at Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The last vestiges of my cold were cleared away with the Sichuan sole ramen ($13), a variation of the classic Sichuan dish of tender boiled fish in chile oil, but the soup version here with ramen noodles also featured pickled mustard greens (a favorite of mine, so tangy), plus bean sprouts, scallion, shallot, and chile oil (bring on the numbing \u003ci>ma-la\u003c/i> sensation!). I’m coming back for their Hainan chicken pho and Teochew dry noodles.\u003c/p>\n\u003cp>There are also some Vietnamese starters you don’t want to pass up, including the banh cuon ($13), a special dish they only make for Tuesday lunch: tender steamed rice noodle rolls filled with pork and wood ear mushrooms, topped with fried shallots, bean sprouts, lettuce, and chile nuoc nam on the side. \u003c/p>\n\u003cfigure id=\"attachment_130087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/noodz-banhcuon-e1534187536896.jpg\" alt=\"Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-130087\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the banh cuon, a special dish only on Tuezday Noodz Day. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vietnamese coffee will perk you out of your food coma at the end of the meal, these bowls are bountiful.\u003c/p>\n\u003cp>The Noodz pop-up is an experiment from the owner’s daughter, Bianca Wong, who collaborates with her father Dennis on the menu. She also has two sisters and a brother-in-law helping with the pop-up. Since Le Soleil is closed on Tuesdays, the sisters thought it would be fun to try something new and focus on contemporary Asian noodles. They source a number of their noodles from their dad’s friend who has a local noodle factory—Le Soleil has been open since 1993, so Pops has the connections. Tuezday Noodz Day has been running since January—come by for this multi-generational pop-up and start working your way through the menu.\u003c/p>\n\u003ch2>Aw, Shucks: Don’t Miss OysterFest This Month\u003c/h2>\n\u003cp>\u003cb>OysterFest\u003c/b>\u003cbr>\nWaterbar\u003cbr>\n\u003ca href=\"https://goo.gl/maps/cgvCMq3y46v\">399 The Embarcadero South, San Francisco\u003c/a>\u003cbr>\nSunday, August 26\u003cbr>\n12pm–3pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/oysterfest-2018-tickets-47197424768?aff=ebdssbdestsearch\">Tickets: $90/person (plus convenience fees), all inclusive\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/waterbar-oysterfest-e1534187604887.jpg\" alt=\"OysterFest will be an oyster-lover’s paradise on the patio at Waterbar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130088\">\u003cfigcaption class=\"wp-caption-text\">OysterFest will be an oyster-lover’s paradise on the patio at Waterbar. \u003ccite>(Waterbar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oyster lovers, don’t miss Waterbar’s annual OysterFest on Sunday, August 26. Waterbar is known for having one of the largest (and most sustainable) oyster selections in the city, so you can imagine their tenth annual OysterFest party is going to be abundant. Just to give you an idea, more than 5,000 oysters were served during OysterFest 2017. \u003c/p>\n\u003cp>This outdoor party will feature small bites from oyster lovin’ restaurants and farms, including Waterbar (of course), neighboring EPIC Steak, Farallon, Homestead, Dobbs Ferry, Leo’s, and more. A selection of local wines and microbrews (including Bare Bottle and Trumer Pils) will be served. There will also be live music, some contests (including oyster shucking), and you can’t beat that view from the bayside patio. \u003c/p>\n\u003cp>Proceeds from ticket sales will benefit The San Francisco Surfrider Foundation, which is dedicated to the protection and enjoyment of the world’s oceans and beaches. Last year, OysterFest raised $20,000!\u003c/p>\n\u003ch2>You Will Say, “Kanpai” All Evening at Sake Day\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"www.sakeday.com\">Sake Day\u003c/a>\u003c/b>\u003cbr>\nHotel Kabuki\u003cbr>\n\u003ca href=\"https://goo.gl/maps/3d72sGL89E72\">1625 Post St. San Francisco\u003c/a>\u003cbr>\nSaturday, September 29\u003cbr>\n4pm–8pm\u003cbr>\nTickets: $80\u003cbr>\n21 and over with a valid ID\u003c/p>\n\u003cfigure id=\"attachment_130089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/sakeday-e1534187669795.jpg\" alt=\"Explore and taste special sakes that aren’t available in the U.S. at Sake Day.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130089\">\u003cfigcaption class=\"wp-caption-text\">Explore and taste special sakes that aren’t available in the U.S. at Sake Day. \u003ccite>(Sake Day)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Anyone who loves or wants to learn more about sake will want to get tickets to Sake Day 2018 on Saturday, September 29 at Hotel Kabuki. Beau Timken (sake enthusiast, evangelist, educator, and owner of True Sake) started the tasting event in 2004, a celebration of \u003ci>Nihonshu no Hi\u003c/i>, or the Day of Sake (celebrated in Japan on October 1).\u003c/p>\n\u003cp>Sake brewery owners travel from Japan to be there, as well as sake importers, distributors, and craft brewers, who all pour their best sakes and want to educate guests as much as possible. Guests can try over 200 different sakes at this event. Most are produced in Japan and some are not even available in the U.S., so you will only be able to taste them here. A vast majority of the sake at Sake Day will be available for purchase at the event, and free delivery (California only) is available for all event-day purchases.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can see why this event is known to sell out, so get your ticket soon. Proceeds benefit the Japanese Cultural and Community Center of Northern California (JCCCNC).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: A Taste of the Bay in 2018",
"title": "Outside Lands: A Taste of the Bay in 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Another year, another \u003ca href=\"https://www.sfoutsidelands.com/taste/\">Outside Lands\u003c/a>. You probably already have your schedule of artists, comedians, and celebrity chefs you're excited to see, but what about the food? Seeing Janet Jackson is probably pretty important to you, but staying hydrated and full is just as crucial. So, with Truffled Brie Grilled Cheeses, Arepas, Taiwanese Snow Cones, and Liquid Chocolate Bars as just a few of the things you can eat, what's really worth it? It's up to you to decide, but some festival attendees gave us their opinions in the video above to help you out.\u003c/p>\n\u003ch2>Highlights\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a>'s Fried Chicken Sandwich with Jalapeño Slaw\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130051\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy, flavorful fried chicken that has been marinating in buttermilk for 3 days sits on a toasted bun with some jalapeño slaw. It's spicy, crunchy, and super delicious if you're hungry and looking for a bigger meal.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://biniskitchen.com/\">Bini's Kitchen\u003c/a>'s Momos\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00036-e1533999355257.jpg\" alt=\"Bini's Kitchen Turkey Momos\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130052\">\u003cfigcaption class=\"wp-caption-text\">Bini's Kitchen Turkey Momos \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When the cook's mom was a royal chef, you know the food is going to be good! Coming from La Cocina, this is Bini's Kitchen's third year at Outside Lands, and they're serving up momos and Nepalese burritos. What's better than a steaming hot Nepalese dumpling on a cold San Francisco night? Nothing, we say! They also have a vegetarian version that's just as good as the turkey one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a> Loaded Funnel Cake\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130053\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5410-e1533999889535.jpg\" alt=\"Endless Summer Sweets loaded funnel cake\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130053\">\u003cfigcaption class=\"wp-caption-text\">Endless Summer Sweets loaded funnel cake \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When you think funnel cake, you're probably also reminiscing about carnivals and festivals. That's why Endless Summer Sweets is the perfect spot for some fried dessert to capturet that fun summer feeling you get all weekend at Outside Lands. This guy customized his cake with Fruity Pebbles, but they have plenty of topping options so you can get the perfect loaded funnel cake for yourself—whether you want to share it or not!\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.powdershavedsnow.com/\">Powder Shaved Snow\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130054\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00022.jpg\" alt=\"Powder Shaved Snow matcha with red bean and mochi\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130054\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow matcha with red bean and mochi \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Looking for a lighter dessert option? Powder Shaved Snow is making their first appearance at Outside Lands this year with fluffy Taiwanese shaved snow to quench your thirst and satisfy your sweet tooth. The matcha with red bean and mochi has classic and delicious Asian flavors. The Banana Coconut (vegan) tastes like a banana cream pie—top it off with rainbow sprinkles and it's a party for your eyes and in your mouth!\u003c/p>\n\u003cfigure id=\"attachment_130055\" class=\"wp-caption aligncenter\" style=\"max-width: 6000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00020.jpg\" alt=\"Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce\" width=\"6000\" height=\"4000\" class=\"size-full wp-image-130055\">\u003cfigcaption class=\"wp-caption-text\">Powder Shaved Snow banana coconut with rainbow sprinkles and strawberry sauce \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Honorable Mentions\u003c/h2>\n\u003cp>\u003cb>\u003ca href=\"http://woodhousefish.com/\">Woodhouse Fish Co.\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130056\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00039-e1534000415200.jpg\" alt=\"Devouring this Woodhouse Fish Co. lobster roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-130056\">\u003cfigcaption class=\"wp-caption-text\">Devouring this Woodhouse Fish Co. lobster roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's not summer without a little fresh seafood. The Woodhouse Fish Co. lobster roll is a tasty classic, along with their chowder bread bowls. Eat one during the day, and eat the other at night after the fog has rolled in and you need something to warm you up.\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a> and \u003ca href=\"https://www.livesushibar.com/\">Live Sushi Bar\u003c/a>\u003c/b>\u003c/p>\n\u003cfigure id=\"attachment_130057\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/IMG_5408-e1534000752701.jpg\" alt=\"Live Sushi Bar salmon skin hand roll\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-130057\">\u003cfigcaption class=\"wp-caption-text\">Live Sushi Bar salmon skin hand roll \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also making their Outside Lands debut this year, Dumpling Time is providing attendees with siu mai and cha siu baos while their Live Sushi counterpart is offering up hand rolls. Get the siu mai, skip the bao, and make sure to get some soy sauce for your salmon skin roll!\u003c/p>\n\u003cp>In addition to these vendors and food trucks, attendees can eat and drink the weekend away at Outside Lands with the Bubble Tea wonderland, Wine Lands, Beer Lands, and more. Of course, food fans should also check out the Gastromagic stage where Bill Nye, Matty Matheson, and other stars will have some stage time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are you eating and drinking this weekend? Tag us on Instagram, Twitter, or Facebook with your top picks from this year's Eating Lands—I mean, Outside Lands.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"closealltabs": {
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"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.",
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"order": 9
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"link": "/radio/program/latino-usa",
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},
"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/",
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"source": "American Public Media"
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"masters-of-scale": {
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"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)",
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
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},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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},
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
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"tagline": "KQED's series of daily listener commentaries since 1991",
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"order": 14
},
"link": "/perspectives",
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"planet-money": {
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"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",
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},
"link": "/radio/program/planet-money",
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