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"content": "\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"title": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "50 Best Restaurants in Sonoma County 2018",
"title": "50 Best Restaurants in Sonoma County 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "From fabulous food trucks to fancy wine country fare, we present the best Sonoma County restaurants for every craving - handpicked by people who eat for a living.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Meet the Rebranded Ritu, Get Ready for The Feast, Father’s Day Deals",
"title": "Table Talk: Meet the Rebranded Ritu, Get Ready for The Feast, Father’s Day Deals",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s Table Talk takes a look at the rebranded Ritu Indian Soul Food (formerly Dum), Alexander’s Steakhouse launches The Feast, check out these fun (and tasty) Father’s Day deals, don’t miss a screening of The Food Cure, and Mixt opens on Valencia.\u003c/p>\n\u003cfigure id=\"attachment_128662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\" alt=\"There’s no shortage of dishes to enjoy at the rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no shortage of dishes to enjoy at the rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dum Indian Soul Food Rebrands to Ritu\u003c/h3>\n\u003cp>\u003cstrong>Ritu Indian Soul Food\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\" rel=\"noopener\" target=\"_blank\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cp>If you’re a fan of Indian cuisine (and just awesome flavor in general), you should know the Mission’s \u003cstrong>\u003ca href=\"http://www.dumsf.com/\" rel=\"noopener\" target=\"_blank\">Dum Indian Soul Food\u003c/a>\u003c/strong> on 24th Street in the Mission is celebrating its second anniversary and rebranding itself as \u003cstrong>\u003ca href=\"https://www.ritusf.com/\" rel=\"noopener\" target=\"_blank\">Ritu Indian Soul Food\u003c/a>\u003c/strong> on June 7, which means “seasons” in Hindi. Mumbai native chef Rupam Bhagat’s menu is full of inspired interpretations of his favorite family recipes. He started as a food truck, and at his first brick-and-mortar location you’ll find some extraordinary deals on some really delicious dishes (like his excellent lamb kebabs for just $12)—and unlike at the truck, you can enjoy some wine or beer with your meal. The menu features many vegetarian dishes, like kale chaat, tandoori whole cauliflower, and artichoke pakoras—and in honor of the rebranding, he will be adding even more dishes to the menu. \u003c/p>\n\u003cfigure id=\"attachment_128659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\" alt=\"Fried chicken is on the menu at the newly rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried chicken is on the menu at the newly rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is getting a refresh too, with a new and vibrant color palette of orange, red, and yellow, and the bar area is being expanded (a perfect spot to unwind with some chaat and a glass of wine during happy hour Wed-Sun 3–6pm).\u003cbr>\n \u003c/p>\n\u003cfigure id=\"attachment_128661\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\" alt=\"Alexander’s Steakhouse in SoMa is launching The Feast.\" width=\"1599\" height=\"1200\" class=\"size-full wp-image-128661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-520x390.jpg 520w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander’s Steakhouse in SoMa is launching The Feast. \u003ccite>(Alexander’s Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Alexander’s Steakhouse Launches a New Dinner Event, The Feast\u003c/h3>\n\u003cp>\u003cstrong>Alexander’s Steakhouse\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tKvwDwUgypQ2\" rel=\"noopener\" target=\"_blank\">448 Brannan St., San Francisco\u003c/a>\u003cbr>\nThursday June 7, 6pm\u003cbr>\n\u003ca href=\"https://www.exploretock.com/alexanderssanfran/experience/25884/the-feast\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $120 for food and $80 for drinks per person. Tickets required and are limited.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You ready to feast? \u003ca href=\"https://www.alexanderssteakhouse.com/sanfrancisco/\" rel=\"noopener\" target=\"_blank\">Alexander’s Steakhouse San Francisco\u003c/a> in SoMa just announced The Feast, a ticketed ongoing event featuring a fire-roasted whole meat and fish menu that will be served family-style in a lively communal setting in the restaurant’s Wine Library. The culinary team will be sharing details about ingredients and cooking techniques to create an extra-special experience. The evening includes fine wines and spirits, including bourbon and Scotch served in large format (and free-poured for an additional cost). The first Feast event is Thursday, June 7, with the second on Thursday, July 5.\u003cbr>\n \u003c/p>\n\u003ch3>Three Tasty and Affordable Options for Father’s Day\u003c/h3>\n\u003cp>\u003cstrong>China Live\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jVBv1Dtq3Lv\" rel=\"noopener\" target=\"_blank\">644 Broadway, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Presidio Social Club \u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BkvAMFHQbML2\" rel=\"noopener\" target=\"_blank\">563 Ruger St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Perle\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/79WHmLaBUb32\" rel=\"noopener\" target=\"_blank\">2058 Mountain Blvd., Oakland\u003c/a>\u003c/p>\n\u003cp>Father’s Day is coming up on Sunday, June 18, and here are three options to consider that look really tasty (and affordable too!). \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" rel=\"noopener\" target=\"_blank\">China Live\u003c/a>\u003c/strong> in Chinatown is offering a traditional Chinese prime rib beef roast with a housemade hot mustard sauce for lunch and dinner, just $35 per person. Afterward, you can take Dad upstairs to Cold Drinks, the swanky and hidden-away, Scotch-centric bar for an after-lunch or pre- (or post-!) dinner cocktail.\u003c/p>\n\u003cfigure id=\"attachment_128660\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\" alt=\"The classic look of Presidio Social Club will be the perfect Father’s Day setting.\" width=\"1280\" height=\"803\" class=\"size-full wp-image-128660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-800x502.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-768x482.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1020x640.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1200x753.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1180x740.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-960x602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-520x326.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The classic look of Presidio Social Club will be the perfect Father’s Day setting. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidiosocialclub.com/\" rel=\"noopener\" target=\"_blank\">Presidio Social Club\u003c/a>\u003c/strong> is kicking off its Pig Roast series with an extended Pig Roast event, serving specialty menu items all day from the roasted pig, like Cubanos, pork sliders, and pupu platters (from noon through 9pm, or until it runs out). There’s also a three-course, traditional pig roast dinner for $48. Guests will enjoy some aloha vibes, with ukulele music and Mai Tais available too. (Would be a good time for dad to bust out his Hawaiian shirt.) After Father’s Day, the Pig Roast series will continue on every Sunday for dinner service through Aug. 19.\u003cbr>\n \u003cbr>\n\u003cstrong>\u003ca href=\"https://www.perlewinebar.com/\" rel=\"noopener\" target=\"_blank\">Perle\u003c/a>\u003c/strong> in Montclair is offering a special barbecue, beer, bourbon, and Bordeaux prix-fixe menu for brunch for $44 (\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perle-FathersDayMenu.pdf\" rel=\"noopener\" target=\"_blank\">click here to take a look\u003c/a>). Appetizers include grilled bacon and Roquefort dates and French onion dip sliders, while the main event is a Comte cheese and beer sausage cassoulet (tell Pop to bring his Lipitor). Pairings are $36, and include a Manhattan, wine, and beer. It’s going to be a boozy day! Served 10am–3pm.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg\" alt=\"The Food Cure\" width=\"1920\" height=\"2714\" class=\"aligncenter size-full wp-image-128757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-768x1086.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1020x1442.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-849x1200.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1180x1668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-960x1357.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-240x339.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-375x530.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-520x735.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Don’t Miss This Screening for The Food Cure\u003c/h3>\n\u003cp>The Clay Theatre\u003cbr>\n\u003ca href=\"https://goo.gl/maps/yCf8rTHepPU2\" rel=\"noopener\" target=\"_blank\">2221, 2261 Fillmore St., San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\nDoors at 6:30pm, screening at 7pm sharp (no trailers!)\u003cbr>\n\u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $22.50 (includes booking fee)\u003c/p>\n\u003cp>There’s a compelling \u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">film screening\u003c/a> coming up on Thursday, June 7 at The Clay Theatre in San Francisco for \u003cem>\u003ca href=\"https://fan-force.com/films/the-food-cure/\" rel=\"noopener\" target=\"_blank\">The Food Cure\u003c/a>\u003c/em>. It’s about six cancer patients who “make an unusual choice when faced with little chance of recovery: they decide to face the disease with a radical plant-based diet. The patients embark on an arduous but hopeful five-year journey through unchartered territory as they attempt to eat and juice their way back to health, against all odds.” The filmmaker and producer from Australia will both be at the screening and sparking thought and discussion about human health as it relates to the environment in a Q&A after the film. \u003c/p>\n\u003cfigure id=\"attachment_128657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\" alt=\"The Toscana salad, launching on the summer menu at the new Mixt on June 13.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Toscana salad, launching on the summer menu at the new Mixt on June 13. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mixt Opens a Location on Valencia\u003c/h3>\n\u003cp> \u003cbr>\n\u003cstrong>Mixt\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7GCLSFZwFsE2\" rel=\"noopener\" target=\"_blank\">901 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm for lunch and dinner.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you’re trying to eat a little healthier and lighter (warmer weather tends to spark that feeling), there’s a new \u003cstrong>\u003ca href=\"http://www.mixt.com/\" rel=\"noopener\" target=\"_blank\">Mixt\u003c/a>\u003c/strong> location that just opened in the Mission in the former La Rondalla (they’re referring to it as a “salad lounge,” but you can do what you want with that). Mixt is a fast-casual restaurant known for their creative salads, and at this location you can also order grain bowls and Mixt Market Plates for dinner, made with herb-roasted and grilled sustainable meats with sauces and side dishes. And then there are the “Beerbuchas” and “kale mimosas,” so you can really up your San Francisco hipster cred with one of those. If you’re heading to Dolores Park with your salad, Mixt is offering park-goers a free, reusable tote with the purchase of four or more salads.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s Table Talk takes a look at the rebranded Ritu Indian Soul Food (formerly Dum), Alexander’s Steakhouse launches The Feast, check out these fun (and tasty) Father’s Day deals, don’t miss a screening of The Food Cure, and Mixt opens on Valencia.\u003c/p>\n\u003cfigure id=\"attachment_128662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg\" alt=\"There’s no shortage of dishes to enjoy at the rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Ritu-mainspread-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no shortage of dishes to enjoy at the rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Dum Indian Soul Food Rebrands to Ritu\u003c/h3>\n\u003cp>\u003cstrong>Ritu Indian Soul Food\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/U6YqrMffE6q\" rel=\"noopener\" target=\"_blank\">3111 24th St., San Francisco\u003c/a>\u003cbr>\nDinner served Tue–Thu, Sat–Sun 5–10pm, Fri 11am–10pm\u003cbr>\nBrunch Sat–Sun 11am–3pm\u003c/p>\n\u003cp>If you’re a fan of Indian cuisine (and just awesome flavor in general), you should know the Mission’s \u003cstrong>\u003ca href=\"http://www.dumsf.com/\" rel=\"noopener\" target=\"_blank\">Dum Indian Soul Food\u003c/a>\u003c/strong> on 24th Street in the Mission is celebrating its second anniversary and rebranding itself as \u003cstrong>\u003ca href=\"https://www.ritusf.com/\" rel=\"noopener\" target=\"_blank\">Ritu Indian Soul Food\u003c/a>\u003c/strong> on June 7, which means “seasons” in Hindi. Mumbai native chef Rupam Bhagat’s menu is full of inspired interpretations of his favorite family recipes. He started as a food truck, and at his first brick-and-mortar location you’ll find some extraordinary deals on some really delicious dishes (like his excellent lamb kebabs for just $12)—and unlike at the truck, you can enjoy some wine or beer with your meal. The menu features many vegetarian dishes, like kale chaat, tandoori whole cauliflower, and artichoke pakoras—and in honor of the rebranding, he will be adding even more dishes to the menu. \u003c/p>\n\u003cfigure id=\"attachment_128659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Ritu-FriedChicken-e1527986825742.jpg\" alt=\"Fried chicken is on the menu at the newly rebranded Ritu.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-128659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried chicken is on the menu at the newly rebranded Ritu. \u003ccite>(Kristen Loken)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is getting a refresh too, with a new and vibrant color palette of orange, red, and yellow, and the bar area is being expanded (a perfect spot to unwind with some chaat and a glass of wine during happy hour Wed-Sun 3–6pm).\u003cbr>\n \u003c/p>\n\u003cfigure id=\"attachment_128661\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/alexanders-steakhouse.jpg\" alt=\"Alexander’s Steakhouse in SoMa is launching The Feast.\" width=\"1599\" height=\"1200\" class=\"size-full wp-image-128661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse.jpg 1599w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1200x901.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/alexanders-steakhouse-520x390.jpg 520w\" sizes=\"(max-width: 1599px) 100vw, 1599px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander’s Steakhouse in SoMa is launching The Feast. \u003ccite>(Alexander’s Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Alexander’s Steakhouse Launches a New Dinner Event, The Feast\u003c/h3>\n\u003cp>\u003cstrong>Alexander’s Steakhouse\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/tKvwDwUgypQ2\" rel=\"noopener\" target=\"_blank\">448 Brannan St., San Francisco\u003c/a>\u003cbr>\nThursday June 7, 6pm\u003cbr>\n\u003ca href=\"https://www.exploretock.com/alexanderssanfran/experience/25884/the-feast\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $120 for food and $80 for drinks per person. Tickets required and are limited.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You ready to feast? \u003ca href=\"https://www.alexanderssteakhouse.com/sanfrancisco/\" rel=\"noopener\" target=\"_blank\">Alexander’s Steakhouse San Francisco\u003c/a> in SoMa just announced The Feast, a ticketed ongoing event featuring a fire-roasted whole meat and fish menu that will be served family-style in a lively communal setting in the restaurant’s Wine Library. The culinary team will be sharing details about ingredients and cooking techniques to create an extra-special experience. The evening includes fine wines and spirits, including bourbon and Scotch served in large format (and free-poured for an additional cost). The first Feast event is Thursday, June 7, with the second on Thursday, July 5.\u003cbr>\n \u003c/p>\n\u003ch3>Three Tasty and Affordable Options for Father’s Day\u003c/h3>\n\u003cp>\u003cstrong>China Live\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/jVBv1Dtq3Lv\" rel=\"noopener\" target=\"_blank\">644 Broadway, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Presidio Social Club \u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/BkvAMFHQbML2\" rel=\"noopener\" target=\"_blank\">563 Ruger St, San Francisco\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Perle\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/79WHmLaBUb32\" rel=\"noopener\" target=\"_blank\">2058 Mountain Blvd., Oakland\u003c/a>\u003c/p>\n\u003cp>Father’s Day is coming up on Sunday, June 18, and here are three options to consider that look really tasty (and affordable too!). \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" rel=\"noopener\" target=\"_blank\">China Live\u003c/a>\u003c/strong> in Chinatown is offering a traditional Chinese prime rib beef roast with a housemade hot mustard sauce for lunch and dinner, just $35 per person. Afterward, you can take Dad upstairs to Cold Drinks, the swanky and hidden-away, Scotch-centric bar for an after-lunch or pre- (or post-!) dinner cocktail.\u003c/p>\n\u003cfigure id=\"attachment_128660\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/presidiosocialclub.jpg\" alt=\"The classic look of Presidio Social Club will be the perfect Father’s Day setting.\" width=\"1280\" height=\"803\" class=\"size-full wp-image-128660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-800x502.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-768x482.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1020x640.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1200x753.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-1180x740.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-960x602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/presidiosocialclub-520x326.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The classic look of Presidio Social Club will be the perfect Father’s Day setting. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.presidiosocialclub.com/\" rel=\"noopener\" target=\"_blank\">Presidio Social Club\u003c/a>\u003c/strong> is kicking off its Pig Roast series with an extended Pig Roast event, serving specialty menu items all day from the roasted pig, like Cubanos, pork sliders, and pupu platters (from noon through 9pm, or until it runs out). There’s also a three-course, traditional pig roast dinner for $48. Guests will enjoy some aloha vibes, with ukulele music and Mai Tais available too. (Would be a good time for dad to bust out his Hawaiian shirt.) After Father’s Day, the Pig Roast series will continue on every Sunday for dinner service through Aug. 19.\u003cbr>\n \u003cbr>\n\u003cstrong>\u003ca href=\"https://www.perlewinebar.com/\" rel=\"noopener\" target=\"_blank\">Perle\u003c/a>\u003c/strong> in Montclair is offering a special barbecue, beer, bourbon, and Bordeaux prix-fixe menu for brunch for $44 (\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perle-FathersDayMenu.pdf\" rel=\"noopener\" target=\"_blank\">click here to take a look\u003c/a>). Appetizers include grilled bacon and Roquefort dates and French onion dip sliders, while the main event is a Comte cheese and beer sausage cassoulet (tell Pop to bring his Lipitor). Pairings are $36, and include a Manhattan, wine, and beer. It’s going to be a boozy day! Served 10am–3pm.\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg\" alt=\"The Food Cure\" width=\"1920\" height=\"2714\" class=\"aligncenter size-full wp-image-128757\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-160x226.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-800x1131.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-768x1086.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1020x1442.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-849x1200.jpg 849w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-1180x1668.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-960x1357.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-240x339.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-375x530.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TheFoodCure_Final_Poster1-520x735.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003ch3>Don’t Miss This Screening for The Food Cure\u003c/h3>\n\u003cp>The Clay Theatre\u003cbr>\n\u003ca href=\"https://goo.gl/maps/yCf8rTHepPU2\" rel=\"noopener\" target=\"_blank\">2221, 2261 Fillmore St., San Francisco\u003c/a>\u003cbr>\nThursday, June 7\u003cbr>\nDoors at 6:30pm, screening at 7pm sharp (no trailers!)\u003cbr>\n\u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">Tickets\u003c/a>: $22.50 (includes booking fee)\u003c/p>\n\u003cp>There’s a compelling \u003ca href=\"https://fan-force.com/screenings/the-food-cure-clay-theatre-san-francisco-ca-us/\" rel=\"noopener\" target=\"_blank\">film screening\u003c/a> coming up on Thursday, June 7 at The Clay Theatre in San Francisco for \u003cem>\u003ca href=\"https://fan-force.com/films/the-food-cure/\" rel=\"noopener\" target=\"_blank\">The Food Cure\u003c/a>\u003c/em>. It’s about six cancer patients who “make an unusual choice when faced with little chance of recovery: they decide to face the disease with a radical plant-based diet. The patients embark on an arduous but hopeful five-year journey through unchartered territory as they attempt to eat and juice their way back to health, against all odds.” The filmmaker and producer from Australia will both be at the screening and sparking thought and discussion about human health as it relates to the environment in a Q&A after the film. \u003c/p>\n\u003cfigure id=\"attachment_128657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Summer-Menu-Toscana-Launching-6.13.18-e1527986866727.jpg\" alt=\"The Toscana salad, launching on the summer menu at the new Mixt on June 13.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128657\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Toscana salad, launching on the summer menu at the new Mixt on June 13. \u003ccite>(Nader Khouri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mixt Opens a Location on Valencia\u003c/h3>\n\u003cp> \u003cbr>\n\u003cstrong>Mixt\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/7GCLSFZwFsE2\" rel=\"noopener\" target=\"_blank\">901 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–9pm for lunch and dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you’re trying to eat a little healthier and lighter (warmer weather tends to spark that feeling), there’s a new \u003cstrong>\u003ca href=\"http://www.mixt.com/\" rel=\"noopener\" target=\"_blank\">Mixt\u003c/a>\u003c/strong> location that just opened in the Mission in the former La Rondalla (they’re referring to it as a “salad lounge,” but you can do what you want with that). Mixt is a fast-casual restaurant known for their creative salads, and at this location you can also order grain bowls and Mixt Market Plates for dinner, made with herb-roasted and grilled sustainable meats with sauces and side dishes. And then there are the “Beerbuchas” and “kale mimosas,” so you can really up your San Francisco hipster cred with one of those. If you’re heading to Dolores Park with your salad, Mixt is offering park-goers a free, reusable tote with the purchase of four or more salads.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "7 Great Hole in the Wall Spots to Try in Sonoma County",
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"content": "\u003cp>You know that one place that sells donuts and pho? Or that sandwich place with Tibetan dumplings on Monday your friend keeps talking about? Like most serious eaters, we love finding the weirdly wonderful, usually-ethnic strip mall joints and hidden culinary gems that offer up interesting and delish food for super cheap(ish).\u003c/p>\n\u003cp>Our quest for seven offbeat, indescribably interesting hole-in-the-wall-type spots started with a molcajete facial at \u003cstrong>Taqueria Molcajetes\u003c/strong> (1195 W. College Ave., Santa Rosa, 707-544-8280). For the uninitiated, molcajete typically refers to a large volcanic stone bowl that is heated to approximately the temperature of the sun. Meats, fresh cheese, cactus paddles, green onions, and seafood are mixed with a spicy chile stew and the whole steaming, sizzling, bubbling, furious thing is brought to your table. It will remain steaming, molten and bubbling for nearly a half hour as you are enveloped by a refreshing meat and vegetable-scented steam. You will be very tempted to touch the bowl with an adorable pig face just to see how hot it is. Do not do this. It is very hot. I have a blister on my pointer finger to prove that very point.\u003c/p>\n\u003cfigure id=\"attachment_128597\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\" alt=\"Molcajete Mixto in Santa Rosa.\" width=\"2000\" height=\"1367\" class=\"size-full wp-image-128597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1200x820.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-520x355.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Molcajete Mixto in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s taken months to finally get to Taqueria Molcajetes, but on my radar after several eaters sussed out their sizzling molcajetes. You won’t find advertising or sandwich boards, and no one has emailed me about their farm-to-table cuisine. The door is set into a dark and somewhat unwelcoming corner of the former G&G shopping center (it’s a Safeway now), Frankly, it’s hard to tell if the restaurant is open from the street. Inside the small doorway is a larger interior filled with throngs of people who come for their giant burritos.\u003c/p>\n\u003cp>I’m a fan of the molcajete, which here is easily enough for two starving linebackers or a family of 6 who are peckish. The popular Molcajete Mixto ($22) includes chicken, beef, pork, shrimp and nopales — pretty much everything but the kitchen sink, and there is a freakishly large amount of meat inside. The meal comes with fresh flour tortillas, beans, rice, salsa, guacamole and sour cream. If you break it down between four people, that’s less than $6 per person. With chips and the extensive salsa bar, you’ll go home full—and with glowingly refreshed skin.\u003c/p>\n\u003cfigure id=\"attachment_128594\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\" alt=\"Momos from MoMo Cafe in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momos from MoMo Cafe in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Monday Momos\u003c/h3>\n\u003cp>Sandwiches and bowls are the stock and trade of MoMo Cafe, frequented by nearby office park folks. But on Monday (and only Monday), the mom and pop deli serves up authentic momo — Tibetan-style dumplings filled with ground chicken, garlic, ginger and other spices. They’re cousins to potstickers, but these steamed and fried versions are a tasty treat to get over you start-of-the-week blahs. 385 Aviation Blvd., Santa Rosa, 573-0999.\u003c/p>\n\u003cfigure id=\"attachment_128595\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\" alt=\"Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Bulgogi at Bowl and Roll\u003c/h3>\n\u003cp>You’ll be lucky to find a table most afternoons at this combination sushi roll, ramen and Korean barbecue spot. There’s nothing all that ground-breaking, with fried apps like agedashi tofu ($3.95), chicken kaarage ($3.95), dumpling ramen ($.8.95) Korean-style rice bowls and American-style sushi rolls with plenty of fried stuff inside. What we love, though, is the simple Korean BBQ bulgogi ($9.95), strips of steak marinated with soy sauce, garlic and sesame oil served white rice. You’ll easily have some leftovers when paired with a roll ($5 to $11) or app. Simpler than a sit-down restaurant, and phone orders accepted. 1331 Guerneville Rd., Suite Q, Santa Rosa, 595-3772.\u003c/p>\n\u003ch3>Mango Shaved Snow Ice at Yo Panda\u003c/h3>\n\u003cp>Oh. My. Snow. Hawaiian shave ice just got bumped off our list of favorite things. Similar, but entirely different, shaved snow is a Taiwanese-style dessert made with frozen low-fat milk shaved into impossibly thin stacked ribbons of flavor. Mango snow topped with fresh mangos and sugar syrup makes for a crave-worthy summer treat. 925 Corporate Center Pkwy, Santa Rosa, 522-1388.\u003c/p>\n\u003cfigure id=\"attachment_128596\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\" alt=\"Thuan Phat Banh Mi Sandwich in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-128596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thuan Phat Banh Mi Sandwich in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Banh Mi at Thuan Phat\u003c/h3>\n\u003cp>Still one of the best Vietnamese banh mi, and a $3.75 a steal of a deal. There is exactly one tiny table inside, so take a hint and get it to go. Looking too long at the polka dot walls will give you a headache anyway. 3020 Santa Rosa Ave., Suite H, 889-3966.\u003c/p>\n\u003ch3>Tostilocos and Acai bowls at El Huerto Sonoma\u003c/h3>\n\u003cp>This newish Sonoma storefront with healthy food as its main mission is run by a local farming family, offering fresh-pressed juices and acai bowls, along with seasonal granola and fruit bowls. What we love is the contrast of trendy avocado toast for just $4.75 and “skin glow” pressed juices along next to Mexican classics like Tostiloco (Tostito chips, mango, jicama, cucumber, peanuts, tamarind candy and lime, $7.50) and mangonada. 19213 Sonoma Hwy., Sonoma, 934-8791.\u003c/p>\n\u003ch3>Flaming Cheese at Yia Yia, The Grateful Greek\u003c/h3>\n\u003cp>Just-opened at the former Yanni’s Sausage Grill in Penngrove, this tiny cafe is a little bit Yanni’s and a little bit Greek and a whole lot awesome. We’ve been huge fans of flaming saganaki since, well, forever. It’s almost impossible to find locally, so Popi’s Flaming Cheese on a pita or Italian bread ($7.95) is pretty much the best grilled cheese you’ll ever eat. Plus it’s flaming. The restaurant delivers to the nearby Penngrove Bar, so there’s that little perk. 10007 Main St., Penngrove, 664-5442.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/7-great-hole-in-the-wall-spots-to-try-in-sonoma-county/#slide-1\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's Bite Club\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You know that one place that sells donuts and pho? Or that sandwich place with Tibetan dumplings on Monday your friend keeps talking about? Like most serious eaters, we love finding the weirdly wonderful, usually-ethnic strip mall joints and hidden culinary gems that offer up interesting and delish food for super cheap(ish).\u003c/p>\n\u003cp>Our quest for seven offbeat, indescribably interesting hole-in-the-wall-type spots started with a molcajete facial at \u003cstrong>Taqueria Molcajetes\u003c/strong> (1195 W. College Ave., Santa Rosa, 707-544-8280). For the uninitiated, molcajete typically refers to a large volcanic stone bowl that is heated to approximately the temperature of the sun. Meats, fresh cheese, cactus paddles, green onions, and seafood are mixed with a spicy chile stew and the whole steaming, sizzling, bubbling, furious thing is brought to your table. It will remain steaming, molten and bubbling for nearly a half hour as you are enveloped by a refreshing meat and vegetable-scented steam. You will be very tempted to touch the bowl with an adorable pig face just to see how hot it is. Do not do this. It is very hot. I have a blister on my pointer finger to prove that very point.\u003c/p>\n\u003cfigure id=\"attachment_128597\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\" alt=\"Molcajete Mixto in Santa Rosa.\" width=\"2000\" height=\"1367\" class=\"size-full wp-image-128597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1200x820.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-520x355.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Molcajete Mixto in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s taken months to finally get to Taqueria Molcajetes, but on my radar after several eaters sussed out their sizzling molcajetes. You won’t find advertising or sandwich boards, and no one has emailed me about their farm-to-table cuisine. The door is set into a dark and somewhat unwelcoming corner of the former G&G shopping center (it’s a Safeway now), Frankly, it’s hard to tell if the restaurant is open from the street. Inside the small doorway is a larger interior filled with throngs of people who come for their giant burritos.\u003c/p>\n\u003cp>I’m a fan of the molcajete, which here is easily enough for two starving linebackers or a family of 6 who are peckish. The popular Molcajete Mixto ($22) includes chicken, beef, pork, shrimp and nopales — pretty much everything but the kitchen sink, and there is a freakishly large amount of meat inside. The meal comes with fresh flour tortillas, beans, rice, salsa, guacamole and sour cream. If you break it down between four people, that’s less than $6 per person. With chips and the extensive salsa bar, you’ll go home full—and with glowingly refreshed skin.\u003c/p>\n\u003cfigure id=\"attachment_128594\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\" alt=\"Momos from MoMo Cafe in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momos from MoMo Cafe in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Monday Momos\u003c/h3>\n\u003cp>Sandwiches and bowls are the stock and trade of MoMo Cafe, frequented by nearby office park folks. But on Monday (and only Monday), the mom and pop deli serves up authentic momo — Tibetan-style dumplings filled with ground chicken, garlic, ginger and other spices. They’re cousins to potstickers, but these steamed and fried versions are a tasty treat to get over you start-of-the-week blahs. 385 Aviation Blvd., Santa Rosa, 573-0999.\u003c/p>\n\u003cfigure id=\"attachment_128595\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\" alt=\"Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Bulgogi at Bowl and Roll\u003c/h3>\n\u003cp>You’ll be lucky to find a table most afternoons at this combination sushi roll, ramen and Korean barbecue spot. There’s nothing all that ground-breaking, with fried apps like agedashi tofu ($3.95), chicken kaarage ($3.95), dumpling ramen ($.8.95) Korean-style rice bowls and American-style sushi rolls with plenty of fried stuff inside. What we love, though, is the simple Korean BBQ bulgogi ($9.95), strips of steak marinated with soy sauce, garlic and sesame oil served white rice. You’ll easily have some leftovers when paired with a roll ($5 to $11) or app. Simpler than a sit-down restaurant, and phone orders accepted. 1331 Guerneville Rd., Suite Q, Santa Rosa, 595-3772.\u003c/p>\n\u003ch3>Mango Shaved Snow Ice at Yo Panda\u003c/h3>\n\u003cp>Oh. My. Snow. Hawaiian shave ice just got bumped off our list of favorite things. Similar, but entirely different, shaved snow is a Taiwanese-style dessert made with frozen low-fat milk shaved into impossibly thin stacked ribbons of flavor. Mango snow topped with fresh mangos and sugar syrup makes for a crave-worthy summer treat. 925 Corporate Center Pkwy, Santa Rosa, 522-1388.\u003c/p>\n\u003cfigure id=\"attachment_128596\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\" alt=\"Thuan Phat Banh Mi Sandwich in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-128596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thuan Phat Banh Mi Sandwich in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Banh Mi at Thuan Phat\u003c/h3>\n\u003cp>Still one of the best Vietnamese banh mi, and a $3.75 a steal of a deal. There is exactly one tiny table inside, so take a hint and get it to go. Looking too long at the polka dot walls will give you a headache anyway. 3020 Santa Rosa Ave., Suite H, 889-3966.\u003c/p>\n\u003ch3>Tostilocos and Acai bowls at El Huerto Sonoma\u003c/h3>\n\u003cp>This newish Sonoma storefront with healthy food as its main mission is run by a local farming family, offering fresh-pressed juices and acai bowls, along with seasonal granola and fruit bowls. What we love is the contrast of trendy avocado toast for just $4.75 and “skin glow” pressed juices along next to Mexican classics like Tostiloco (Tostito chips, mango, jicama, cucumber, peanuts, tamarind candy and lime, $7.50) and mangonada. 19213 Sonoma Hwy., Sonoma, 934-8791.\u003c/p>\n\u003ch3>Flaming Cheese at Yia Yia, The Grateful Greek\u003c/h3>\n\u003cp>Just-opened at the former Yanni’s Sausage Grill in Penngrove, this tiny cafe is a little bit Yanni’s and a little bit Greek and a whole lot awesome. We’ve been huge fans of flaming saganaki since, well, forever. It’s almost impossible to find locally, so Popi’s Flaming Cheese on a pita or Italian bread ($7.95) is pretty much the best grilled cheese you’ll ever eat. Plus it’s flaming. The restaurant delivers to the nearby Penngrove Bar, so there’s that little perk. 10007 Main St., Penngrove, 664-5442.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/7-great-hole-in-the-wall-spots-to-try-in-sonoma-county/#slide-1\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's Bite Club\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"title": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.\u003c/em>\u003c/p>\n\u003cp>Think of that outrageously talented friend or colleague or family member in your life who is truly a Renaissance man or woman…you know, the one who is just so great at so many things from tennis to yoga to coding to playing the cello, and is a complete fountain of knowledge for everything from fixing dishwashers to knowing which Goethe poem is the best? Well, as far as restaurant-market-café-larders go in San Francisco, the closest equivalent is Merchant Roots, an eminently charming addition to the \u003ca href=\"http://statebirdsf.com/home/\">State Bird Provisions\u003c/a> side of Fillmore on the thoroughfare’s rapidly growing dining stretch south of Geary.\u003c/p>\n\u003cfigure id=\"attachment_128480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6259-new.jpg\" alt=\"Entrance to Merchant Roots with Business Hours signage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Merchant Roots with Business Hours signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area. You can come for a homemade scone and a cup of coffee at 9am. You can feel free to drop by for a plate of pasta (yes, homemade) and a glass of Prosecco to treat yourself to a late afternoon lunch feast. You can pick up a kale and chicken salad or a sandwich (on homemade focaccia, obviously) to-go en route to catching the 38R on Geary. You can buy dry or wet pasta for dinner at home and pair it with a bottle from the under-the-radar wine boutique that is tucked in the far corner of the tiny Merchant Roots space. Then there are homemade soaps, sipping chocolate mixes, homemade jams, freshly baked quiche slices…we could go on. Then the next stage of the project, \u003cstrong>The Table at Merchant Roots\u003c/strong>, comes in a few weeks as the next marquee tasting menu for a rapidly growing category in San Francisco, except this one might be considered the most whimsical — and intimate — of the elite bunch.\u003c/p>\n\u003cfigure id=\"attachment_128492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6624-new.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this resides in a 1000–square foot space that somehow manages to feel spacious and not seem cluttered whatsoever. Yes, it’s all pretty overwhelming but also so relaxed and calm when you step inside.\u003c/p>\n\u003cp>The closest comparison for Merchant Roots is \u003ca href=\"https://www.brooklynfare.com/pages/chefs-table\">Chef’s Table at Brooklyn Fare\u003c/a> in New York, a casual shop in the daytime and ambitious tasting menu in the nighttime hybrid that has received global accolades for its inventiveness. Healdsburg has \u003ca href=\"https://healdsburgshed.com/\">SHED\u003c/a> but that so-called “grange” is about 10 times bigger than Merchant Roots and has a twee-bucolic lifestyle theme that strikes many as precious with its fermentation lab, quinoa salads and rather pricey kitchen tools. In the end, they’re vaguely related but really hard to directly compare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing every guest notices while walking by Merchant Roots is the window’s eye-catching hand-painted sign by Bay Area artist \u003ca href=\"https://www.instagram.com/coolhandken/\">Ken Davis\u003c/a> that sets the tone for the shop’s contemporary interpretation of retro design inside. It could easily be a sign for a blacksmith shop in the Wild West, but also seems hip. It’s timeless and elegant cursive with artistic flair.\u003c/p>\n\u003cfigure id=\"attachment_128461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128461\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6475-new.jpg\" alt=\"Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then your eyes wander past the sign into the actual window where sous chef David Hamilton-Kidd will surely be rolling out pasta dough or cranking dough through the Torchio hand-press pasta maker. Fillmore pedestrians stop by, planned or unplanned nowadays, to watch the pasta making process like how people go window browsing around Union Square come Christmas time.\u003c/p>\n\u003cp>https://youtu.be/Izd0upkwbYY\u003c/p>\n\u003cp>After stepping inside, chances are high that your attention will immediately drift towards the gorgeous pastry case, where immaculate chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends and chocolate-dipped almond and anise biscotti ($3) beckon. You might be tempted by a muffin version of carrot cake with a ricotta cream cheese stuffing ($4) on one day and then a perfect slice of springtime via a strawberry and almond cream tart ($6) on the next visit. There usually will be doughnuts, perhaps a simple old-fashioned on one pedestal and a coconut-lime one made of mochi and milk dough, dusted with coconut flakes and lime zest ($3) on another.\u003c/p>\n\u003cfigure id=\"attachment_128472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6277-new.jpg\" alt=\"Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6354-new.jpg\" alt=\"Strawberry and Almond Cream Tart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry and Almond Cream Tart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon press time, the bakers were still perfecting a gluten-free brownie recipe but you can count on that being a major hit when it premiers soon because this town sure loves it’s gluten-free treats that actually taste as good as their flour-filled equivalents.\u003c/p>\n\u003cfigure id=\"attachment_128458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6358-new.jpg\" alt=\"Showstopper chocolate chip cookies.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Showstopper chocolate chip cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the showstopper of the crew is the chocolate chip cookie ($3) that takes the chocolate part very seriously. It’s Michael’s recipe and she is adamant about making sure that the cookie is thick and soft, but not overly doughy or cumbersome, with a just a smidge of crunch at the outer edges. You’ll certainly taste the butter in the cookie — there’s a lot of it. But, what you probably didn’t guess is that it’s actually brown cultured butter mixed with equal parts muscovado sugar and regular sugar that give it a certain alluringly sharp sweetness.\u003c/p>\n\u003cp>The other major catch with the recipe is that Michael insists on the composition being more chocolate than cookie. That means there should be about 1.5 \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a> dark chocolate wafers per cookie but you’ll see some cookies where that figure looks more like 3. Nobody will complain, though. A finish of fleur de sel tops what is no doubt going to be a contender in the competitive “Best Chocolate Chip Cookie” debates of San Francisco. Cookie Monster strongly approves of this new entry.\u003c/p>\n\u003cfigure id=\"attachment_128441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1056-new.jpg\" alt=\"Madison Michael's hands showcase the lunch menu at Merchant Roots\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Madison Michael's hands showcase the lunch menu at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is nothing wrong with having muffins and cookies for lunch but you’ll need real lunch food at some point. The aforementioned housemade focaccia serves as a base for a pair of sandwiches (termed sando) ($9). One is a fascinating shaved pastrami-spiced smoked carrot number where the shaved vegetable looks like slices of lox and comes with \u003ca href=\"https://www.pointreyescheese.com/point-reyes-toma\">Pt. Reyes Toma cheese\u003c/a> and raisin jam. That same semi-hard cow’s milk cheese from Marin joins tangy \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\">mortadella\u003c/a> slices with arugula and Bavarian mustard in the other sandwich. Both are simple, precise and filling without being heavy.\u003c/p>\n\u003cfigure id=\"attachment_128454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6676-new.jpg\" alt=\"Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads include ever-trendy kale leaves lightly coated with preserved lemon vinaigrette. Shelton finishes it with chicken and Parmigiano Reggiano for a satisfying but virtuous midday meal ($13; $10 without chicken). Moroccan chicken salad is a completely different styled offering ($14) and brings together cashews, crispy chickpeas, yogurt and citrus-mint vinaigrette. Venturing beyond salads and sandwiches, Shelton has a little fun with an “everything” spiced, cream cheese and smoked salmon-topped quiche with a potato crust ($12). It’s a bagel and latke-minded quiche. Somebody is having fun.\u003c/p>\n\u003cfigure id=\"attachment_128452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6787-new.jpg\" alt=\"Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6409-new.jpg\" alt=\"Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are packaged to-go and all of them and the quiche are also available for enjoying plated in the café. Sandwiches, meanwhile, are all packaged to-go but can be consumed in Merchant Roots’ environs, along with being toasted on the spot. It’s a smart idea to have flexibility between takeout and eating-in because the lunch crowd can vary in a more residential-centered strip like this one. Future plans also call for a breakfast sandwich and a fried mortadella sando meant for dining in.\u003c/p>\n\u003cfigure id=\"attachment_128509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6297-new.jpg\" alt=\"Food To-Go includes salads, sandos, fresh pasta and sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food To-Go includes salads, sandos, fresh pasta and sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re lingering for lunch, though, the must-try house meal really is the pasta, as the pasta making in the window might suggest. It’s Shelton’s specialty and one he has been fanatical about for life since being a boy growing up in San Jose as part of an Italian-American family. The enterprise could simply be Pasta Roots (or Semolina + Water?) for how important pasta is to the operation and how skilled Shelton is at it.\u003c/p>\n\u003cp>San Francisco is a pasta-crazed town as is proven by the dozens of Cal-Ital restaurants and even more informal red sauce and pizza joints. But, who makes their own dry and fresh pasta, pairs it with homemade sauces for enjoying in-house, and also sells both the sauces and pastas retail for you to make your own version at home? It’s definitely a tiny niche and this is a welcome addition to the diminutive club.\u003c/p>\n\u003cfigure id=\"attachment_128468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128468\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6621-new.jpg\" alt=\"Housemade tomato chele pasta.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade tomato chele pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find a handful of pastas each day on the “daily pastas” menu for freshly prepared lunch dishes. The early must-order is tomato chele ($24), shaped similarly to an unstuffed small tortellini, with just the right amount of indentations and curves to hold its sauce teammate, a lobster reduction made from the juice of lobster heads where their tails have been used as meat. Shelton finishes the dish lobster roll-style with curls of celery and buttered brioche “croutons” evoking the roll’s usual hot dog bun. Of course, the brioche is homemade, being surplus brioche from doughnut dough.\u003c/p>\n\u003cfigure id=\"attachment_128485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6484-new.jpg\" alt=\"Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsewhere in the pasta neighborhood, spaghettine made on the chitarra (like a small string harp) is joined by hen ragu ($11), while ricotta cavatelli are snap pea-glazed and accompanied by lemon mascarpone and smoked prosciutto ($13). Gargatti (think short caterpillars) comes with spring vegetables and a confit tomato crema “parma rossa” sauce ($13). Sometimes there is even chilled pasta like gnochetti with pesto, roasted peppers and red onion ($9).\u003c/p>\n\u003cp>Eventually, Shelton will be serving his own charcuterie made at his commissary in the Mission (seriously, how do they make pasta, charcuterie AND pastries with with just Shelton, Michael, Hamilton-Kidd and sous chef Adriana Fleming handling almost of the day-to-day duties for the whole operation?). For now, he’s offering a charcuterie platter sourced from elsewhere ($16) and a cheese plate ($17) with good friend Eric Miller of Mission Cheese helping as a fromage whisperer/advisor. A combination of the two ($20) is also offered. On the cheese side for the combo, Pt. Reyes Toma comes with the ever popular \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/mt-tam\">Cowgirl Creamery Mt. Tam\u003c/a> and gooey, funky \u003ca href=\"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese\">Comté\u003c/a> from France. The cured meats include pâté de campagne, speck from \u003ca href=\"http://www.redtablemeatco.com/\">Red Table\u003c/a> in Minneapolis and \u003ca href=\"https://en.wikipedia.org/wiki/Soppressata\">sopressata\u003c/a> from \u003ca href=\"http://www.framani.com/\">Fra’Mani\u003c/a> in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_128464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6581-new.jpg\" alt=\"Cheese and Charcuterie Plate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese and Charcuterie Plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this is very daytime-oriented food that is friendly on the wallet and has a universal appeal for all ages. Who doesn’t love a good cookie or plate of pasta? We’re all getting tired of restaurants and food makers calling themselves “craft” and “artisanal” but that is what sets Merchant Roots’ grocer component apart. There is that special homemade touch that makes nothing taste watered down. These are indeed artisan products and dishes by experts who know their way around a great doughnut and kale salad…and also know how to put on a lavish, avant-garde tasting menu feast.\u003c/p>\n\u003cp>Yes, that’s where \u003cstrong>The Table at Merchant Roots\u003c/strong> comes into the picture, arriving in the next few weeks (probably in June). The Table is literally a monkeypod table that is used for casual communal dining during the day and will be an intimate eight-seat, one sitting dinner setting three nights a week.\u003c/p>\n\u003cfigure id=\"attachment_128671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6237-new.jpg\" alt=\"The Table at Merchant Roots\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128671\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Table at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There really is nothing like the daytime grocer part but there isn’t anything quite like the atypical, constantly evolving and bizarre nature of what Shelton and Michael are pursuing with The Table. The experience will be centered on various themes that go well beyond a time and place like the tableaus for \u003ca href=\"https://www.nextrestaurant.com/\">Next\u003c/a> in Chicago. The opening theme for The Table is “Elements” and runs nine courses from a yuzu sorbet rock for “moon” to an outrageously creative cotton candy and mint chocolate ganache “comet.”\u003c/p>\n\u003cp>To give you an idea of how advanced these dishes are, one “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” That’s not all. The classic steak or prime rib sauces of horseradish cream and red wine demi-glace find their way onto the log. Yes, the log. The serving platter is probably even more noteworthy than anything for this one dish. Shelton made 10 of the log platters by heavily charring the gnarly wood over several weeks to the point that they were fully pitch black and then stained them to keep the striking, even haunting appearance in place.\u003c/p>\n\u003cfigure id=\"attachment_128471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6707-new.jpg\" alt=\"One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is just one course on one short-lived menu, but is a great reflection of the ambition on display and the ample creativity. The other bonus worth pointing out is that the opening $110 price tag per diner, while not at all cheap, is far below the total for its peers. The size and price of the menu will slightly fluctuate but several will stay in this format. Future menu themes include “Vanity Fair,” featuring everything ornate and gold-plated, and “Mermaids” with each dish literally made from sea ingredients all the way down to a bread that seems like a sourdough-fish sticks crossover. It’s made of kelp paste, haddock pureé and coconut flour (no yeast, just coconut flour paste that is inoculated over time with indigenous yeast!).\u003c/p>\n\u003cp>Clever? Mad scientist? Artist? Genius? Restless chef who is happy to be independent? Renaissance man?\u003c/p>\n\u003cfigure id=\"attachment_128442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1063-new.jpg\" alt=\"Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shelton pretty much wears all those hats as Executive Chef/Proprietor and with Michael as Proprietress/co-pilot for the adventurous business plan. That’s the best way to understand how the grocer and The Table concepts both came about and why they can work in this particular situation. Look at their resumes and you’ll see how all of this can fit under one compact roof.\u003c/p>\n\u003cp>Shelton is a trained pastry chef and was the lead Pastry Chef for Mountain View’s esteemed \u003ca href=\"http://cheztj.com/\">chez TJ\u003c/a>. His original South Bay home region then continued as the base for his culinary experience with time on the savory side as Chef de Cuisine at the molecular gastronomy-centric \u003ca href=\"http://www.maisonbaume.com/\">Baumé\u003c/a> in Palo Alto, followed by a short period as Executive Chef at (the now closed) Le Cigare Volant restaurant at Boony Doon Winery’s tasting room in Santa Cruz. His permanent career and residential move to San Francisco led him to Polk Street where he was Executive Chef for the highly rated but short-lived Verbena and its short-lived tenure as Reverb Kitchen & Bar (it’s now \u003ca href=\"http://www.mezcalitosf.com/\">Mezcalito\u003c/a>).\u003c/p>\n\u003cp>Michael’s background is more in beverages as a certified sommelier and includes time working at bars like The Thomas in Napa (since closed) and the sensational Kauai tiki bar, \u003ca href=\"http://tikiiniki.com/\">Tiki Iniki\u003c/a>, in addition to restaurants with strong wine and bar programs like \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a> and Verbena/Reverb. But, she’s also gifted at a whole array of other food-oriented crafts and actually a certified cheese expert.\u003c/p>\n\u003cp>The idea for Merchant Roots’ grocer side has been in Shelton’s mind for many years but the wheels were truly set in motion after he and Michael worked 100 days straight at \u003ca href=\"https://sf.eater.com/2015/3/24/8283513/verbena-quietly-shifts-concept-will-re-open-this-week-as-reverb\">Reverb\u003c/a> — only to see the restaurant then close. Both knew that a sustainable quality of life had to be part of the equation for their personal project, an idea that sadly isn’t seen much in the restaurant and bar industry. So, Michael thought about the three-night-a-week Table to go with the five-day-a-week grocer as a balanced solution with their personal lives (Michael has a nine-year old son) and diverse talents.\u003c/p>\n\u003cp>Indeed, Michael’s chocolate chip cookie contribution may one day lead to a Cookie Roots spin-off but many of her contributions to Merchant Roots could honestly have their own spin-off. The most obvious, of course, would be the wine shop component. It will grow to have 84 labels of engaging wines from notable (mostly younger and less “famous”) producers in California, France, Spain, Italy and some of the lesser-known regions at home and abroad. Think of it as a wine-choosing app but…with the human concierge already making tough decisions for you. San Francisco isn’t lacking in great wine boutiques but several of the celebrated ones (K&L, Flatiron) can be daunting to navigate with too many choices and not enough help. Labels at Merchant Roots have standouts from the new California Wine front (Broc, Matthiasson) but also the equivalent upstart game-changers in Europe like Le Macchiole and Peter Later. Michael doesn’t delve into the pricey trophy wines of Napa and Bordeaux, and does keep value-minded options kindly in mind with a surprising number of enjoyable $10-$15 wines on hand. If you’re staying at the shop for lunch, a half-dozen of the wines are poured by-the-glass.\u003c/p>\n\u003cfigure id=\"attachment_128491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6535-new.jpg\" alt=\"The Larder\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Larder \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The larder on the wall opposite is also largely Michael’s domain. She makes preserves (all $7) in all sorts of tempting bright colors and flavors that are already at the top of the very small list of San Francisco-made jams, marmalades and jellies. A jar of mandarin jelly combines satsumas and clementines, while the yuzu marmalade features citrus rind and Navel orange. Right now in the heart of spring, there’s a rhubarb-pear jam and a Meyer lemon jam featuring whole pulp in the mix for an extra sweet and sour punch. Hopefully those jams will be served on toast one day (this is San Francisco, after all) but for now you can at least find the rhubarb jam dotting the cheese plate.\u003c/p>\n\u003cfigure id=\"attachment_128488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6393-new.jpg\" alt=\"Merchant Roots jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Merchant Roots jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salts in the larder are mixed in-house and will tempt home cooks just as much as the preserves. The roster of salts goes well beyond the ubiquitous sea salt with Elemental salt (eucalyptus, Szechuan peppercorn, volcanic salt, lemon) and Sicilian salt (Calabrian chile, oregano, rosemary.)\u003c/p>\n\u003cfigure id=\"attachment_128496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6394-new.jpg\" alt=\"Salts in the larder are mixed in-house.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salts in the larder are mixed in-house. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, there are the soaps. Yes, soaps. Michael cleverly uses all cooking quality ingredients (coconut oil, avocado oil for example) to make the intensely fragrant soaps that make up their own line called “Milk & Raven.” Dare we say that we almost want to eat them?\u003c/p>\n\u003cfigure id=\"attachment_128487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6402-new.jpg\" alt=\"Lavender soap from their own line called “Milk & Raven.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lavender soap from their own line called “Milk & Raven.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll also find drinking chocolate at the larder, hailing from Santa Cruz. It’s one of the few things not made at Merchant Roots but don’t start calling out Shelton and Michael for this. The high caffeine, intensely concentrated flavors of the mixes are from \u003ca href=\"http://www.mutarichocolate.com/\">Mutari Chocolate\u003c/a>, a true master of the art and his products are hard to find in SF. The larder’s teas come from Berkeley’s \u003ca href=\"http://leavesandflowers.com/\">Leaves and Flowers\u003c/a> and are available to be enjoyed in-house brews. It’s worth noting that coffee for enjoying only in-house comes from \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> of Oakland and there actually is a hidden espresso maker if you ask for a cappuccino. Yes, this might be San Francisco’s first espresso speakeasy.\u003c/p>\n\u003cp>Merchant Roots’ home is as adorable as the concept itself, thanks mostly to a large woven fiber art piece (Instagram alert!) by local weaver \u003ca href=\"https://www.meghanshimek.com/\">Meghan Bogden Shimek\u003c/a>. Foldable café tables are attached to the fiber piece’s wall (those tables will be collapsed for dinner service) and have extremely comfortable copper wire chairs draped with faux furs for sitting in. The Table itself resides between the art piece wall and the wine wall. Do note that The Table’s utensils won’t skimp on the luxurious quality with pottery by Berkeley’s \u003ca href=\"http://koidestudio.com/index.html\">Kiyomi Kiode\u003c/a> and ferociously delicate and refined wine glasses by \u003ca href=\"http://www.sophienwald.com/en/\">Sophienwald\u003c/a> of Austria. And, yes this doesn’t seem like a WiFi kind of place and you’re right about that. Leave the laptop at home or bring the hot spot.\u003c/p>\n\u003cfigure id=\"attachment_128476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6323-new.jpg\" alt=\"Large woven fiber art piece by local weaver Meghan Bogden Shimek.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Large woven fiber art piece by local weaver Meghan Bogden Shimek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfairly, Merchant Roots has become the answer to an inside joke within the restaurant industry for substantial opening delays. Restaurants and bars in San Francisco are routinely delayed for the city’s notorious permitting challenges and out of control expensive prices for virtually everything. Folks in the industry sometimes say, “Yes, that restaurant is taking forever to open but it’s not Merchant Roots-level delayed.”\u003c/p>\n\u003cp>It’s definitely not Shelton and Michael’s fault. The over yearlong delay from the original ETA is a smorgasbord of San Francisco restaurateur challenges. One that diners don’t often think about played a key part in adding the delay — construction crews favoring the thicker wallets of wealthier investment-backed restaurants (we won’t name names). Is this where San Francisco dining is going? Can independent restaurants be helped?\u003c/p>\n\u003cp>This part of Fillmore Street was historically filled with black-owned shops and restaurants, along with the jazz clubs that made this the Fillmore Jazz District. Except, there are basically no jazz clubs or black-owned businesses here anymore. One of the last ones of the corridor, \u003ca href=\"https://www.sfchronicle.com/food/article/Fillmore-singing-blues-over-jazz-district-6747312.php?utm_campaign=sfgate&utm_source=article&utm_medium=https%253A%252F%252Fwww.sfgate.com%252Finsidescoop%252Farticle%252FThe-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php%253Ft%253D157de05c32\">Black Bark BBQ\u003c/a>, had to \u003ca href=\"https://www.sfgate.com/insidescoop/article/The-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php?t=157de05c32\">relocate\u003c/a>. The San Francisco Chronicle’s Jonathan Kauffman just wrote an \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Fernay-McPherson-and-the-movement-that-found-12907544.php\">excellent profile about this neighborhood\u003c/a> and this sad realization for the Fillmore’s demographics.\u003c/p>\n\u003cp>It’s an unfortunate change for the neighborhood, albeit one that is very reflective of Divisadero just up the hill. Both are getting increasingly gentrified like their glossy nearby peers of Hayes Valley and Fillmore in Lower Pacific Heights. Yes, this is San Francisco 2018 and we could talk all day about gentrification.\u003c/p>\n\u003cp>At the same time, this is a story about how the newer food businesses on Fillmore all started as small business concepts and have grown into thriving projects that should be celebrated. Wise Sons, Boba Guys and State Bird Provisions all weren’t glitzy or deep money-backed when they first opened. \u003ca href=\"http://www.fatangelsf.com/\">Fat Angel\u003c/a> was the very first of Hi Neighbor’s restaurants and still isn’t very well-known beyond its regulars. Avery’s chef-partner Rodney Wages went through the ringer at many top kitchens in order to start a pop-up that morphed into \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>. These restaurateurs worked hard to become names known citywide.\u003c/p>\n\u003cp>Shelton and Michael are no different — remember that 100 days we mentioned? They sure know this industry all too well. On the side, the two have even been offering doughnut and pasta making classes with \u003ca href=\"https://www.cozymeal.com/chefs/788/chef-ryan\">Cozymeal\u003c/a> not just because it’s fun but also to make money. (Full disclosure: this writer took a pasta making class from Shelton and is now at least not awful at the difficult art). They also do high-volume catering and various other projects because, hey, when your business isn’t making money in this pricey city, how do you make money?\u003c/p>\n\u003cp>Luckily, both have no shortage of talent, imagination or desire to fulfill their hopes. Shelton even has a tattoo of Merchant Roots’ 1365 address in roman numerals (MCCCLXV) and a tattoo of a quail, the California state bird. The chef certainly really cares about this project and where this project calls home.\u003c/p>\n\u003cfigure id=\"attachment_128489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6416-new.jpg\" alt=\"Executive Chef Ryan Shelton displays his quail tattoo.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton displays his quail tattoo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Restaurateurs and entrepreneurs like Shelton and Michael champion two universally beloved things in this city, whether you’re a techie millennial or lived here 55 years: bighearted small businesses that really focus on doing a few things and doing them extremely well; and clean, high quality food. A few modern tastes find their way into Merchant Roots (kale!) but there’s also a circa 1900 era vintage sausage stuffer and a small town, everybody is welcome vibe. It’s delicious, upbeat and family-friendly — heck, even dogs will appreciate the upcoming unveiling of peanut butter raviolis for them.\u003c/p>\n\u003cp>Finally, Shelton and Michael are doing what they want to do and luckily for diners, they do it really, really well. You can’t help but root for them.\u003c/p>\n\u003cfigure id=\"attachment_128534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1091-new1.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821316,-122.4348981,17z/data=!3m1!4b1!4m5!3m4!1s0x808580bbd4c63a77:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/merchantroots/?hl=en\">@merchantroots\u003c/a>\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/merchantroots/\"> Merchant Roots\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MerchantRoots\">@MerchantRoots\u003c/a>\u003cbr>\nHours: Tuesday-Saturday, 9am-5pm; The Table will serve dinner Thursday-Saturday\u003cbr>\nPrice: The Shop: $-$$; The Table: $$$$\u003c/p>\n\n",
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"excerpt": "With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.",
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"title": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore | KQED",
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"headline": "Merchant Roots’ Daytime Grocer and Imaginative Nighttime Tasting Menu Table Arrives on Fillmore",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With all kinds of homemade foods from preserves to pastas to focaccia offered in the daytime and a Table full of constantly changing creative themes in the evening, Merchant Roots is a tiny space with grand ideas, now open in the Fillmore.\u003c/em>\u003c/p>\n\u003cp>Think of that outrageously talented friend or colleague or family member in your life who is truly a Renaissance man or woman…you know, the one who is just so great at so many things from tennis to yoga to coding to playing the cello, and is a complete fountain of knowledge for everything from fixing dishwashers to knowing which Goethe poem is the best? Well, as far as restaurant-market-café-larders go in San Francisco, the closest equivalent is Merchant Roots, an eminently charming addition to the \u003ca href=\"http://statebirdsf.com/home/\">State Bird Provisions\u003c/a> side of Fillmore on the thoroughfare’s rapidly growing dining stretch south of Geary.\u003c/p>\n\u003cfigure id=\"attachment_128480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128480\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6259-new.jpg\" alt=\"Entrance to Merchant Roots with Business Hours signage.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6259-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Merchant Roots with Business Hours signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to give a blanket label for this concept, long in the making by business and life partners Ryan Shelton and Madison Michael. There really is nothing quite like it in the Bay Area. You can come for a homemade scone and a cup of coffee at 9am. You can feel free to drop by for a plate of pasta (yes, homemade) and a glass of Prosecco to treat yourself to a late afternoon lunch feast. You can pick up a kale and chicken salad or a sandwich (on homemade focaccia, obviously) to-go en route to catching the 38R on Geary. You can buy dry or wet pasta for dinner at home and pair it with a bottle from the under-the-radar wine boutique that is tucked in the far corner of the tiny Merchant Roots space. Then there are homemade soaps, sipping chocolate mixes, homemade jams, freshly baked quiche slices…we could go on. Then the next stage of the project, \u003cstrong>The Table at Merchant Roots\u003c/strong>, comes in a few weeks as the next marquee tasting menu for a rapidly growing category in San Francisco, except this one might be considered the most whimsical — and intimate — of the elite bunch.\u003c/p>\n\u003cfigure id=\"attachment_128492\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128492\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6624-new.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef Adriana Fleming behind the front counter and display case at Merchant Roots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this resides in a 1000–square foot space that somehow manages to feel spacious and not seem cluttered whatsoever. Yes, it’s all pretty overwhelming but also so relaxed and calm when you step inside.\u003c/p>\n\u003cp>The closest comparison for Merchant Roots is \u003ca href=\"https://www.brooklynfare.com/pages/chefs-table\">Chef’s Table at Brooklyn Fare\u003c/a> in New York, a casual shop in the daytime and ambitious tasting menu in the nighttime hybrid that has received global accolades for its inventiveness. Healdsburg has \u003ca href=\"https://healdsburgshed.com/\">SHED\u003c/a> but that so-called “grange” is about 10 times bigger than Merchant Roots and has a twee-bucolic lifestyle theme that strikes many as precious with its fermentation lab, quinoa salads and rather pricey kitchen tools. In the end, they’re vaguely related but really hard to directly compare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing every guest notices while walking by Merchant Roots is the window’s eye-catching hand-painted sign by Bay Area artist \u003ca href=\"https://www.instagram.com/coolhandken/\">Ken Davis\u003c/a> that sets the tone for the shop’s contemporary interpretation of retro design inside. It could easily be a sign for a blacksmith shop in the Wild West, but also seems hip. It’s timeless and elegant cursive with artistic flair.\u003c/p>\n\u003cfigure id=\"attachment_128461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128461\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6475-new.jpg\" alt=\"Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6475-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sous Chef David Hamilton-Kidd making fresh pasta at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then your eyes wander past the sign into the actual window where sous chef David Hamilton-Kidd will surely be rolling out pasta dough or cranking dough through the Torchio hand-press pasta maker. Fillmore pedestrians stop by, planned or unplanned nowadays, to watch the pasta making process like how people go window browsing around Union Square come Christmas time.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Izd0upkwbYY'\n title='//www.youtube.com/embed/Izd0upkwbYY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>After stepping inside, chances are high that your attention will immediately drift towards the gorgeous pastry case, where immaculate chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends and chocolate-dipped almond and anise biscotti ($3) beckon. You might be tempted by a muffin version of carrot cake with a ricotta cream cheese stuffing ($4) on one day and then a perfect slice of springtime via a strawberry and almond cream tart ($6) on the next visit. There usually will be doughnuts, perhaps a simple old-fashioned on one pedestal and a coconut-lime one made of mochi and milk dough, dusted with coconut flakes and lime zest ($3) on another.\u003c/p>\n\u003cfigure id=\"attachment_128472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6277-new.jpg\" alt=\"Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6277-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-drizzled cannolis with Luxardo cherries dramatically peeking out of both ends. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128460\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128460\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6354-new.jpg\" alt=\"Strawberry and Almond Cream Tart.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6354-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry and Almond Cream Tart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Upon press time, the bakers were still perfecting a gluten-free brownie recipe but you can count on that being a major hit when it premiers soon because this town sure loves it’s gluten-free treats that actually taste as good as their flour-filled equivalents.\u003c/p>\n\u003cfigure id=\"attachment_128458\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128458\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6358-new.jpg\" alt=\"Showstopper chocolate chip cookies.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6358-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Showstopper chocolate chip cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, the showstopper of the crew is the chocolate chip cookie ($3) that takes the chocolate part very seriously. It’s Michael’s recipe and she is adamant about making sure that the cookie is thick and soft, but not overly doughy or cumbersome, with a just a smidge of crunch at the outer edges. You’ll certainly taste the butter in the cookie — there’s a lot of it. But, what you probably didn’t guess is that it’s actually brown cultured butter mixed with equal parts muscovado sugar and regular sugar that give it a certain alluringly sharp sweetness.\u003c/p>\n\u003cp>The other major catch with the recipe is that Michael insists on the composition being more chocolate than cookie. That means there should be about 1.5 \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a> dark chocolate wafers per cookie but you’ll see some cookies where that figure looks more like 3. Nobody will complain, though. A finish of fleur de sel tops what is no doubt going to be a contender in the competitive “Best Chocolate Chip Cookie” debates of San Francisco. Cookie Monster strongly approves of this new entry.\u003c/p>\n\u003cfigure id=\"attachment_128441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1056-new.jpg\" alt=\"Madison Michael's hands showcase the lunch menu at Merchant Roots\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1056-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Madison Michael's hands showcase the lunch menu at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is nothing wrong with having muffins and cookies for lunch but you’ll need real lunch food at some point. The aforementioned housemade focaccia serves as a base for a pair of sandwiches (termed sando) ($9). One is a fascinating shaved pastrami-spiced smoked carrot number where the shaved vegetable looks like slices of lox and comes with \u003ca href=\"https://www.pointreyescheese.com/point-reyes-toma\">Pt. Reyes Toma cheese\u003c/a> and raisin jam. That same semi-hard cow’s milk cheese from Marin joins tangy \u003ca href=\"https://en.wikipedia.org/wiki/Mortadella\">mortadella\u003c/a> slices with arugula and Bavarian mustard in the other sandwich. Both are simple, precise and filling without being heavy.\u003c/p>\n\u003cfigure id=\"attachment_128454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6676-new.jpg\" alt=\"Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6676-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shaved pastrami-spiced smoked carrot sando that comes with Pt. Reyes Toma cheese and raisin jam. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads include ever-trendy kale leaves lightly coated with preserved lemon vinaigrette. Shelton finishes it with chicken and Parmigiano Reggiano for a satisfying but virtuous midday meal ($13; $10 without chicken). Moroccan chicken salad is a completely different styled offering ($14) and brings together cashews, crispy chickpeas, yogurt and citrus-mint vinaigrette. Venturing beyond salads and sandwiches, Shelton has a little fun with an “everything” spiced, cream cheese and smoked salmon-topped quiche with a potato crust ($12). It’s a bagel and latke-minded quiche. Somebody is having fun.\u003c/p>\n\u003cfigure id=\"attachment_128452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128452\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6787-new.jpg\" alt=\"Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6787-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kale Salad with Parmigiano-Reggiano, Preserved Lemon Vinaigrette with Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6409-new.jpg\" alt=\"Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6409-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Salmon Quiche with Potato Crust, Spinach, Cream Cheese, 'Everything' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads are packaged to-go and all of them and the quiche are also available for enjoying plated in the café. Sandwiches, meanwhile, are all packaged to-go but can be consumed in Merchant Roots’ environs, along with being toasted on the spot. It’s a smart idea to have flexibility between takeout and eating-in because the lunch crowd can vary in a more residential-centered strip like this one. Future plans also call for a breakfast sandwich and a fried mortadella sando meant for dining in.\u003c/p>\n\u003cfigure id=\"attachment_128509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6297-new.jpg\" alt=\"Food To-Go includes salads, sandos, fresh pasta and sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food To-Go includes salads, sandos, fresh pasta and sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re lingering for lunch, though, the must-try house meal really is the pasta, as the pasta making in the window might suggest. It’s Shelton’s specialty and one he has been fanatical about for life since being a boy growing up in San Jose as part of an Italian-American family. The enterprise could simply be Pasta Roots (or Semolina + Water?) for how important pasta is to the operation and how skilled Shelton is at it.\u003c/p>\n\u003cp>San Francisco is a pasta-crazed town as is proven by the dozens of Cal-Ital restaurants and even more informal red sauce and pizza joints. But, who makes their own dry and fresh pasta, pairs it with homemade sauces for enjoying in-house, and also sells both the sauces and pastas retail for you to make your own version at home? It’s definitely a tiny niche and this is a welcome addition to the diminutive club.\u003c/p>\n\u003cfigure id=\"attachment_128468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128468\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6621-new.jpg\" alt=\"Housemade tomato chele pasta.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6621-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade tomato chele pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find a handful of pastas each day on the “daily pastas” menu for freshly prepared lunch dishes. The early must-order is tomato chele ($24), shaped similarly to an unstuffed small tortellini, with just the right amount of indentations and curves to hold its sauce teammate, a lobster reduction made from the juice of lobster heads where their tails have been used as meat. Shelton finishes the dish lobster roll-style with curls of celery and buttered brioche “croutons” evoking the roll’s usual hot dog bun. Of course, the brioche is homemade, being surplus brioche from doughnut dough.\u003c/p>\n\u003cfigure id=\"attachment_128485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128485\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6484-new.jpg\" alt=\"Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato Chele pasta with lobster sauce, buttered brioche croutons, celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Elsewhere in the pasta neighborhood, spaghettine made on the chitarra (like a small string harp) is joined by hen ragu ($11), while ricotta cavatelli are snap pea-glazed and accompanied by lemon mascarpone and smoked prosciutto ($13). Gargatti (think short caterpillars) comes with spring vegetables and a confit tomato crema “parma rossa” sauce ($13). Sometimes there is even chilled pasta like gnochetti with pesto, roasted peppers and red onion ($9).\u003c/p>\n\u003cp>Eventually, Shelton will be serving his own charcuterie made at his commissary in the Mission (seriously, how do they make pasta, charcuterie AND pastries with with just Shelton, Michael, Hamilton-Kidd and sous chef Adriana Fleming handling almost of the day-to-day duties for the whole operation?). For now, he’s offering a charcuterie platter sourced from elsewhere ($16) and a cheese plate ($17) with good friend Eric Miller of Mission Cheese helping as a fromage whisperer/advisor. A combination of the two ($20) is also offered. On the cheese side for the combo, Pt. Reyes Toma comes with the ever popular \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/mt-tam\">Cowgirl Creamery Mt. Tam\u003c/a> and gooey, funky \u003ca href=\"https://en.wikipedia.org/wiki/Comt%C3%A9_cheese\">Comté\u003c/a> from France. The cured meats include pâté de campagne, speck from \u003ca href=\"http://www.redtablemeatco.com/\">Red Table\u003c/a> in Minneapolis and \u003ca href=\"https://en.wikipedia.org/wiki/Soppressata\">sopressata\u003c/a> from \u003ca href=\"http://www.framani.com/\">Fra’Mani\u003c/a> in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_128464\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128464\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6581-new.jpg\" alt=\"Cheese and Charcuterie Plate\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheese and Charcuterie Plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this is very daytime-oriented food that is friendly on the wallet and has a universal appeal for all ages. Who doesn’t love a good cookie or plate of pasta? We’re all getting tired of restaurants and food makers calling themselves “craft” and “artisanal” but that is what sets Merchant Roots’ grocer component apart. There is that special homemade touch that makes nothing taste watered down. These are indeed artisan products and dishes by experts who know their way around a great doughnut and kale salad…and also know how to put on a lavish, avant-garde tasting menu feast.\u003c/p>\n\u003cp>Yes, that’s where \u003cstrong>The Table at Merchant Roots\u003c/strong> comes into the picture, arriving in the next few weeks (probably in June). The Table is literally a monkeypod table that is used for casual communal dining during the day and will be an intimate eight-seat, one sitting dinner setting three nights a week.\u003c/p>\n\u003cfigure id=\"attachment_128671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6237-new.jpg\" alt=\"The Table at Merchant Roots\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128671\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Table at Merchant Roots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There really is nothing like the daytime grocer part but there isn’t anything quite like the atypical, constantly evolving and bizarre nature of what Shelton and Michael are pursuing with The Table. The experience will be centered on various themes that go well beyond a time and place like the tableaus for \u003ca href=\"https://www.nextrestaurant.com/\">Next\u003c/a> in Chicago. The opening theme for The Table is “Elements” and runs nine courses from a yuzu sorbet rock for “moon” to an outrageously creative cotton candy and mint chocolate ganache “comet.”\u003c/p>\n\u003cp>To give you an idea of how advanced these dishes are, one “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” That’s not all. The classic steak or prime rib sauces of horseradish cream and red wine demi-glace find their way onto the log. Yes, the log. The serving platter is probably even more noteworthy than anything for this one dish. Shelton made 10 of the log platters by heavily charring the gnarly wood over several weeks to the point that they were fully pitch black and then stained them to keep the striking, even haunting appearance in place.\u003c/p>\n\u003cfigure id=\"attachment_128471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128471\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6707-new.jpg\" alt=\"One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6707-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One “Elements” course called “Fire” centers on charcoal-grilled dry-aged New York steak, offset by charred pearl onions, crispy maitake mushrooms, leek ash and sunchoke “coal.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is just one course on one short-lived menu, but is a great reflection of the ambition on display and the ample creativity. The other bonus worth pointing out is that the opening $110 price tag per diner, while not at all cheap, is far below the total for its peers. The size and price of the menu will slightly fluctuate but several will stay in this format. Future menu themes include “Vanity Fair,” featuring everything ornate and gold-plated, and “Mermaids” with each dish literally made from sea ingredients all the way down to a bread that seems like a sourdough-fish sticks crossover. It’s made of kelp paste, haddock pureé and coconut flour (no yeast, just coconut flour paste that is inoculated over time with indigenous yeast!).\u003c/p>\n\u003cp>Clever? Mad scientist? Artist? Genius? Restless chef who is happy to be independent? Renaissance man?\u003c/p>\n\u003cfigure id=\"attachment_128442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1063-new.jpg\" alt=\"Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1063-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Proprietor Ryan Shelton shows his recently acquired tattoo that is the address of Merchant Roots in Roman numerals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Shelton pretty much wears all those hats as Executive Chef/Proprietor and with Michael as Proprietress/co-pilot for the adventurous business plan. That’s the best way to understand how the grocer and The Table concepts both came about and why they can work in this particular situation. Look at their resumes and you’ll see how all of this can fit under one compact roof.\u003c/p>\n\u003cp>Shelton is a trained pastry chef and was the lead Pastry Chef for Mountain View’s esteemed \u003ca href=\"http://cheztj.com/\">chez TJ\u003c/a>. His original South Bay home region then continued as the base for his culinary experience with time on the savory side as Chef de Cuisine at the molecular gastronomy-centric \u003ca href=\"http://www.maisonbaume.com/\">Baumé\u003c/a> in Palo Alto, followed by a short period as Executive Chef at (the now closed) Le Cigare Volant restaurant at Boony Doon Winery’s tasting room in Santa Cruz. His permanent career and residential move to San Francisco led him to Polk Street where he was Executive Chef for the highly rated but short-lived Verbena and its short-lived tenure as Reverb Kitchen & Bar (it’s now \u003ca href=\"http://www.mezcalitosf.com/\">Mezcalito\u003c/a>).\u003c/p>\n\u003cp>Michael’s background is more in beverages as a certified sommelier and includes time working at bars like The Thomas in Napa (since closed) and the sensational Kauai tiki bar, \u003ca href=\"http://tikiiniki.com/\">Tiki Iniki\u003c/a>, in addition to restaurants with strong wine and bar programs like \u003ca href=\"http://mouradsf.com/\">Mourad\u003c/a> and Verbena/Reverb. But, she’s also gifted at a whole array of other food-oriented crafts and actually a certified cheese expert.\u003c/p>\n\u003cp>The idea for Merchant Roots’ grocer side has been in Shelton’s mind for many years but the wheels were truly set in motion after he and Michael worked 100 days straight at \u003ca href=\"https://sf.eater.com/2015/3/24/8283513/verbena-quietly-shifts-concept-will-re-open-this-week-as-reverb\">Reverb\u003c/a> — only to see the restaurant then close. Both knew that a sustainable quality of life had to be part of the equation for their personal project, an idea that sadly isn’t seen much in the restaurant and bar industry. So, Michael thought about the three-night-a-week Table to go with the five-day-a-week grocer as a balanced solution with their personal lives (Michael has a nine-year old son) and diverse talents.\u003c/p>\n\u003cp>Indeed, Michael’s chocolate chip cookie contribution may one day lead to a Cookie Roots spin-off but many of her contributions to Merchant Roots could honestly have their own spin-off. The most obvious, of course, would be the wine shop component. It will grow to have 84 labels of engaging wines from notable (mostly younger and less “famous”) producers in California, France, Spain, Italy and some of the lesser-known regions at home and abroad. Think of it as a wine-choosing app but…with the human concierge already making tough decisions for you. San Francisco isn’t lacking in great wine boutiques but several of the celebrated ones (K&L, Flatiron) can be daunting to navigate with too many choices and not enough help. Labels at Merchant Roots have standouts from the new California Wine front (Broc, Matthiasson) but also the equivalent upstart game-changers in Europe like Le Macchiole and Peter Later. Michael doesn’t delve into the pricey trophy wines of Napa and Bordeaux, and does keep value-minded options kindly in mind with a surprising number of enjoyable $10-$15 wines on hand. If you’re staying at the shop for lunch, a half-dozen of the wines are poured by-the-glass.\u003c/p>\n\u003cfigure id=\"attachment_128491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128491\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6535-new.jpg\" alt=\"The Larder\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6535-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Larder \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The larder on the wall opposite is also largely Michael’s domain. She makes preserves (all $7) in all sorts of tempting bright colors and flavors that are already at the top of the very small list of San Francisco-made jams, marmalades and jellies. A jar of mandarin jelly combines satsumas and clementines, while the yuzu marmalade features citrus rind and Navel orange. Right now in the heart of spring, there’s a rhubarb-pear jam and a Meyer lemon jam featuring whole pulp in the mix for an extra sweet and sour punch. Hopefully those jams will be served on toast one day (this is San Francisco, after all) but for now you can at least find the rhubarb jam dotting the cheese plate.\u003c/p>\n\u003cfigure id=\"attachment_128488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6393-new.jpg\" alt=\"Merchant Roots jam\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Merchant Roots jam \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salts in the larder are mixed in-house and will tempt home cooks just as much as the preserves. The roster of salts goes well beyond the ubiquitous sea salt with Elemental salt (eucalyptus, Szechuan peppercorn, volcanic salt, lemon) and Sicilian salt (Calabrian chile, oregano, rosemary.)\u003c/p>\n\u003cfigure id=\"attachment_128496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6394-new.jpg\" alt=\"Salts in the larder are mixed in-house.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6394-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salts in the larder are mixed in-house. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then, there are the soaps. Yes, soaps. Michael cleverly uses all cooking quality ingredients (coconut oil, avocado oil for example) to make the intensely fragrant soaps that make up their own line called “Milk & Raven.” Dare we say that we almost want to eat them?\u003c/p>\n\u003cfigure id=\"attachment_128487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6402-new.jpg\" alt=\"Lavender soap from their own line called “Milk & Raven.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6402-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lavender soap from their own line called “Milk & Raven.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll also find drinking chocolate at the larder, hailing from Santa Cruz. It’s one of the few things not made at Merchant Roots but don’t start calling out Shelton and Michael for this. The high caffeine, intensely concentrated flavors of the mixes are from \u003ca href=\"http://www.mutarichocolate.com/\">Mutari Chocolate\u003c/a>, a true master of the art and his products are hard to find in SF. The larder’s teas come from Berkeley’s \u003ca href=\"http://leavesandflowers.com/\">Leaves and Flowers\u003c/a> and are available to be enjoyed in-house brews. It’s worth noting that coffee for enjoying only in-house comes from \u003ca href=\"https://www.redbaycoffee.com/\">Red Bay Coffee\u003c/a> of Oakland and there actually is a hidden espresso maker if you ask for a cappuccino. Yes, this might be San Francisco’s first espresso speakeasy.\u003c/p>\n\u003cp>Merchant Roots’ home is as adorable as the concept itself, thanks mostly to a large woven fiber art piece (Instagram alert!) by local weaver \u003ca href=\"https://www.meghanshimek.com/\">Meghan Bogden Shimek\u003c/a>. Foldable café tables are attached to the fiber piece’s wall (those tables will be collapsed for dinner service) and have extremely comfortable copper wire chairs draped with faux furs for sitting in. The Table itself resides between the art piece wall and the wine wall. Do note that The Table’s utensils won’t skimp on the luxurious quality with pottery by Berkeley’s \u003ca href=\"http://koidestudio.com/index.html\">Kiyomi Kiode\u003c/a> and ferociously delicate and refined wine glasses by \u003ca href=\"http://www.sophienwald.com/en/\">Sophienwald\u003c/a> of Austria. And, yes this doesn’t seem like a WiFi kind of place and you’re right about that. Leave the laptop at home or bring the hot spot.\u003c/p>\n\u003cfigure id=\"attachment_128476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6323-new.jpg\" alt=\"Large woven fiber art piece by local weaver Meghan Bogden Shimek.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6323-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Large woven fiber art piece by local weaver Meghan Bogden Shimek. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unfairly, Merchant Roots has become the answer to an inside joke within the restaurant industry for substantial opening delays. Restaurants and bars in San Francisco are routinely delayed for the city’s notorious permitting challenges and out of control expensive prices for virtually everything. Folks in the industry sometimes say, “Yes, that restaurant is taking forever to open but it’s not Merchant Roots-level delayed.”\u003c/p>\n\u003cp>It’s definitely not Shelton and Michael’s fault. The over yearlong delay from the original ETA is a smorgasbord of San Francisco restaurateur challenges. One that diners don’t often think about played a key part in adding the delay — construction crews favoring the thicker wallets of wealthier investment-backed restaurants (we won’t name names). Is this where San Francisco dining is going? Can independent restaurants be helped?\u003c/p>\n\u003cp>This part of Fillmore Street was historically filled with black-owned shops and restaurants, along with the jazz clubs that made this the Fillmore Jazz District. Except, there are basically no jazz clubs or black-owned businesses here anymore. One of the last ones of the corridor, \u003ca href=\"https://www.sfchronicle.com/food/article/Fillmore-singing-blues-over-jazz-district-6747312.php?utm_campaign=sfgate&utm_source=article&utm_medium=https%253A%252F%252Fwww.sfgate.com%252Finsidescoop%252Farticle%252FThe-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php%253Ft%253D157de05c32\">Black Bark BBQ\u003c/a>, had to \u003ca href=\"https://www.sfgate.com/insidescoop/article/The-Fillmore-s-Black-Bark-has-closed-as-it-12486002.php?t=157de05c32\">relocate\u003c/a>. The San Francisco Chronicle’s Jonathan Kauffman just wrote an \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Fernay-McPherson-and-the-movement-that-found-12907544.php\">excellent profile about this neighborhood\u003c/a> and this sad realization for the Fillmore’s demographics.\u003c/p>\n\u003cp>It’s an unfortunate change for the neighborhood, albeit one that is very reflective of Divisadero just up the hill. Both are getting increasingly gentrified like their glossy nearby peers of Hayes Valley and Fillmore in Lower Pacific Heights. Yes, this is San Francisco 2018 and we could talk all day about gentrification.\u003c/p>\n\u003cp>At the same time, this is a story about how the newer food businesses on Fillmore all started as small business concepts and have grown into thriving projects that should be celebrated. Wise Sons, Boba Guys and State Bird Provisions all weren’t glitzy or deep money-backed when they first opened. \u003ca href=\"http://www.fatangelsf.com/\">Fat Angel\u003c/a> was the very first of Hi Neighbor’s restaurants and still isn’t very well-known beyond its regulars. Avery’s chef-partner Rodney Wages went through the ringer at many top kitchens in order to start a pop-up that morphed into \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>. These restaurateurs worked hard to become names known citywide.\u003c/p>\n\u003cp>Shelton and Michael are no different — remember that 100 days we mentioned? They sure know this industry all too well. On the side, the two have even been offering doughnut and pasta making classes with \u003ca href=\"https://www.cozymeal.com/chefs/788/chef-ryan\">Cozymeal\u003c/a> not just because it’s fun but also to make money. (Full disclosure: this writer took a pasta making class from Shelton and is now at least not awful at the difficult art). They also do high-volume catering and various other projects because, hey, when your business isn’t making money in this pricey city, how do you make money?\u003c/p>\n\u003cp>Luckily, both have no shortage of talent, imagination or desire to fulfill their hopes. Shelton even has a tattoo of Merchant Roots’ 1365 address in roman numerals (MCCCLXV) and a tattoo of a quail, the California state bird. The chef certainly really cares about this project and where this project calls home.\u003c/p>\n\u003cfigure id=\"attachment_128489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6416-new.jpg\" alt=\"Executive Chef Ryan Shelton displays his quail tattoo.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6416-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton displays his quail tattoo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Restaurateurs and entrepreneurs like Shelton and Michael champion two universally beloved things in this city, whether you’re a techie millennial or lived here 55 years: bighearted small businesses that really focus on doing a few things and doing them extremely well; and clean, high quality food. A few modern tastes find their way into Merchant Roots (kale!) but there’s also a circa 1900 era vintage sausage stuffer and a small town, everybody is welcome vibe. It’s delicious, upbeat and family-friendly — heck, even dogs will appreciate the upcoming unveiling of peanut butter raviolis for them.\u003c/p>\n\u003cp>Finally, Shelton and Michael are doing what they want to do and luckily for diners, they do it really, really well. You can’t help but root for them.\u003c/p>\n\u003cfigure id=\"attachment_128534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1091-new1.jpg\" alt=\"Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1091-new1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Ryan Shelton and Sous Chef David Hamilton-Kidd making pasta. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.merchantroots.com/\">\u003cstrong>Merchant Roots\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821316,-122.4348981,17z/data=!3m1!4b1!4m5!3m4!1s0x808580bbd4c63a77:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St.\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/merchantroots/?hl=en\">@merchantroots\u003c/a>\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/merchantroots/\"> Merchant Roots\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MerchantRoots\">@MerchantRoots\u003c/a>\u003cbr>\nHours: Tuesday-Saturday, 9am-5pm; The Table will serve dinner Thursday-Saturday\u003cbr>\nPrice: The Shop: $-$$; The Table: $$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days",
"title": "Guide: 5 Bay Area Dishes to Indulge in for Your Cheat Days",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n[contextly_sidebar id=\"jL3hsbZ0pu7uPvxo0bbNMPT5qXZsaWu2\"]\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>[contextly_sidebar id=\"H6hYPDD61mpiUyZ5mZeMxMmtGS066UDN\"]\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>[contextly_sidebar id=\"3z1ijfORhvKkuafovtan9XNIpYYUXeKK\"]\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n",
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"excerpt": "For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>For as health-and-fitness-minded as the Bay Area is, there are still plenty of ways to treat yourself to something that’s a bit decadent--because there’s nothing wrong with a cheat meal (or day) here and there.\u003c/em>\u003c/p>\n\u003cp>The Bay Area is obviously a great place to eat, boasting an impressive \u003ca href=\"https://sf.eater.com/maps/san-francisco-bay-area-michelin-restaurants-stars-2018\">55 restaurants with Michelin star ratings\u003c/a>. The Bay Area is also a great place to workout, boasting an ever growing list of gyms and fostering an equally impressive repertoire of fitness trends. From national chains to boutique studios, to \u003ca href=\"https://www.crossfit.com/\">CrossFit\u003c/a> and \u003ca href=\"https://www.orangetheoryfitness.com/\">Orangetheory\u003c/a>, to even \u003ca href=\"https://goatyoga.net/\">goat yoga\u003c/a> classes--the Bay is a perfect place for enthusiastic eaters to also burn off everything they ingest so that they can do it all over again.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFor a city as fitness obsessed as the Bay Area, there's something about this place that also gives rise to nutrition trends. The clientele here have allowed cold-pressed juice shops, vegan eateries, and \u003ca href=\"https://thepaleodiet.com/\">paleo\u003c/a> and \u003ca href=\"https://www.ruled.me/guide-keto-diet/\">keto\u003c/a> meal kit delivery services to thrive. For as obsessed with food as Bay Area dwellers are, they seem to be equally fixated on making sure that food is also healthy.\u003c/p>\n\u003cp>But like any good foodie paradise, there are plenty of options for even the healthiest eaters to deviate, to have a little cheat meal. Whether you're fully dedicated to the \u003ca href=\"https://whole30.com/\">Whole30\u003c/a> or doing a \u003ca href=\"http://sanfranciscocrossfit.com/2017/04/25/sfcf-spring-leaning-challenge/\">\"spring leaning\"\u003c/a> challenge at your gym, we say there's nothing wrong with giving yourself a break every once in a while. And, really, if you're going to cheat, you might as well make it a good one. Below are some of our favorite places to indulge a bit. We tried to cover the range of cheat-eating moods--do you want booze? How about dessert? Or something savory? Hopefully one of these dishes will quell that craving and leave you ready to get back on track.\u003c/p>\n\u003cfigure id=\"attachment_128183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128183\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg\" alt=\"The Fried Chicken Burrito comes with tortilla chips.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Fried-Chicken-Burrito-comes-with-tortilla-chips-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken Burrito comes with tortilla chips. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Fried Chicken Burrito / \u003ca href=\"http://www.wesburgernmore.com/\">WesBurger ‘N’ More\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/WesBurger+n'+More/@37.7611234,-122.4196414,15z/data=!4m5!3m4!1s0x0:0x2e4935cd732bfa42!8m2!3d37.7611234!4d-122.4196414\">2240 Mission Street, San Francisco CA 94110\u003c/a>\u003c/p>\n\u003cp>There’s something magical when two types of comfort foods decide to come together to be as one. Enter the \u003cstrong>Fried Chicken Burrito\u003c/strong> from WesBurger ‘N’ More.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stuffed into its flour tortilla is pieces of crispy fried chicken (of course), pinto beans, corn salad, crema, salsa, and cheese. Never again will you need to choose between getting a burrito or fried chicken while exploring the Mission, because with every bite of this, you'll get both.\u003c/p>\n\u003cfigure id=\"attachment_128184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg\" alt=\"The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-inside-of-the-Fried-Chicken-Burrito-and-a-glimpse-of-a-crispy-piece-of-Fried-Chicken-inside-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of the Fried Chicken Burrito, and a glimpse of a crispy piece of Fried Chicken inside. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You'll find this Fried Chicken Burrito (don't worry, there's also a fried tofu sandwich for vegetarians or for those who would prefer to cheat in a non-burrito format) under the \"'N More\" section of the menu, but you can truly find a non-diet friendly meal under their \"Burger\" section which includes a peanut butter and jelly with onion rings sandwich; and under the \"Chicken\" section, which includes even more fried chicken.\u003c/p>\n\u003cp>Not to be missed is their super crunchy Tater Tots, which can come naked, but if you're really in the mood, their Deluxe Tots come with queso, caramelized onions, bulgogi bacon, and a special house sauce.\u003c/p>\n\u003cfigure id=\"attachment_128185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg\" alt=\"The original Tator Tots with a side of ketchup.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-original-Tater-Tots-with-a-side-of-ketchup-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original Tator Tots with a side of ketchup. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of sauces, no matter what you order, make sure you take a gander at the bottles of sauce waiting near the water station. There's tons of ketchup, but their table sauce is not to be missed. As the sauce says, it's great to bring back to your table to douse everything with.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If you're looking for a night cap for your cheat meal, nestled right beside WesBurger is their bar, The Den. Super snug for some intimate drinking, The Den has a rotating menu of drinks, including collaborations with the neighboring Mission Chinese as well as other eateries in the city.\u003c/p>\n\u003cp>For late night binges, WesBurger is perfect as they serve food until 3am on Friday and Saturday nights.\u003c/p>\n\u003cfigure id=\"attachment_128165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg\" alt=\"The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-Banana-Special-giant-scoops-of-chocolate-strawberry-and-vanilla-ice-creams-with-chocolate-strawberry-and-pineapple-sauce-and-whipped-cream-almonds-and-topped-with-a-cherry-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special, a ripe banana, giant scoops of chocolate, strawberry, and vanilla ice creams with chocolate, strawberry, and pineapple sauce and whipped cream, almonds, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Banana Special / \u003ca href=\"http://www.fentonscreamery.com/index.php\">Fenton’s Creamery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Fentons+Creamery/@37.8279412,-122.252388,17z/data=!3m1!4b1!4m5!3m4!1s0x80857df6c43cdebb:0x91f2ea4405beec30!8m2!3d37.827937!4d-122.250194\">4226 Piedmont Ave, Oakland, CA 94611\u003c/a>\u003c/p>\n\u003cp>Fenton's Creamery, opened in 1894, is a Bay Area institution and a beloved landmark for tourists, transplants, and natives alike. Fenton's is so popular that it even made an appearance in \u003ca href=\"https://www.youtube.com/watch?v=ZBqyTOn1KXU\">Pixar's \u003cem>Up\u003c/em>\u003c/a>, as many of the nearby animation studio's employees frequented Fenton's.\u003c/p>\n\u003cp>Famed for its Black and Tan Sundae, there's another show-stopping sundae at Fenton's: \u003cstrong>The Banana Special\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Banana-Special.jpg\" alt=\"The Banana Special\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Banana-Special-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Banana Special \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even for the biggest ice cream fans, the Banana Special at Fenton's is not for solo eating thrill-seekers (and probably not great for the lactose intolerant).\u003c/p>\n\u003cp>The Banana Special comes of course with a ripe banana, and then piled sky high with three gigantic scoops of your classic vanilla, chocolate, and strawberry ice creams. Each scoop is drizzled with pineapple, strawberry, and chocolate sauce and topped with a cloud of whipped cream, a sprinkling of almonds, and a single maraschino cherry. Think of the Banana Special like your traditional banana split, three or four-fold.\u003c/p>\n\u003cp>And if you’re looking for an equally delicious sundae for a good cause, every month, Fenton’s offers a special sundae that benefits a local non-profit. For the month of May, you can enjoy Myrtle’s Creation, which is an Oreo cookie sundae with hot fudge and whipped cream. Myrtle’s Creation benefits Oakland Public Library and is available until the end of May.\u003c/p>\n\u003cp>If sticking to the Banana Special, we do recommend bringing a small party with you to tackle the Banana Special, but if your stomach can stomach all that ice cream alone, you might be able to snag yourself a seat a lot quicker at the bar, when the restaurant gets busy for their lunch and dinner rushes.\u003c/p>\n\u003cfigure id=\"attachment_128181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg\" alt=\"All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-varieties-of-the-Tacro-including-the-Jackfruit-BBQ-Chicken-and-Avocado-and-Pulled-Pork-and-Pineapple-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three varieties of the Tacro including the Jackfruit BBQ, Chicken and Avocado, and Pulled Pork and Pineapple. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacro / \u003ca href=\"http://vivelatarte.com/\">Vive La Tarte\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Vive+la+tarte/@37.7955745,-122.3955148,17z/data=!3m1!4b1!4m5!3m4!1s0x80858066e61f5d7b:0x14505dd82e05e9fb!8m2!3d37.7955703!4d-122.3933208\">One, Ferry Building, San Francisco Bay Trail #50, San Francisco, CA 94111\u003c/a>\u003c/p>\n\u003cp>Hybrid foods are nothing new, with creations like \u003ca href=\"https://dominiqueansel.com/\">Dominque Ansel’s Cronut\u003c/a> or \u003ca href=\"http://mrholmesbakehouse.com/\">Mr. Holmes Bakehouse’s Cruffin\u003c/a>.\u003c/p>\n\u003cp>However, Vive La Tarte departs from the pastry route and takes a crack at a savory item with their new \u003cstrong>Tacro\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128180\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg\" alt=\"Adding a squirt of lime with the Chicken and Avocado Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Adding-a-squirt-of-lime-with-the-Chicken-and-Avocado-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding a squirt of lime with the Chicken and Avocado Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's what it sounds like: a taco and croissant hybrid! Instead of a traditional taco shell, the filling is cradled by a buttery, flaky croissant that's been specially baked into the shape of a taco shell (Vive La Tarte hasn't revealed how they get the shape so taco-like). The bakery offers three different fillings for their Tacros: pulled pork and pineapple, chicken and avocado, and vegetarian-friendly Jackfruit barbecue. Every single tacro is topped with pickled greens, fresh mango, and comes with house green and red salsas.\u003c/p>\n\u003cfigure id=\"attachment_128182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128182\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg\" alt=\"Pouring the house red salsa on the Pulled Pork and Pineapple Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Pouring-the-house-red-salsa-on-the-Pulled-Pork-and-Pineapple-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pouring the house red salsa on the Pulled Pork and Pineapple Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128179\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg\" alt=\"A close up of the Jackfruit BBQ Tacro.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-close-up-of-the-Jackfruit-BBQ-Tacro-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A close up of the Jackfruit BBQ Tacro. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you happen to be gluten-free or simply don't want to eat so many carbs for your cheat meal (although the croissant, even on its own is very delicious), the Tacro comes as a protein bowl as well for a one-dollar upcharge.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The Tacro is only sold at Vive La Tarte's location inside of the San Francisco Ferry Building, located outside right next to Gott's Roadside. Although this location opens at 8am, the Tacro is sold starting at 11am until they're sold out--which given the lunch rushes at the Ferry Building, can happen quite often.\u003c/p>\n\u003cfigure id=\"attachment_128170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg\" alt=\"Los Angeles Style Short Ribs.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Los-Angeles-Style-Short-Ribs-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Los Angeles Style Short Ribs. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All You Can Eat Korean Barbecue / \u003ca href=\"http://gogitime.com/\">Gogi Time\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gogi+Time/@37.8155272,-122.269815,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80ab0f1348a9:0x4923b85dffacff92!8m2!3d37.815523!4d-122.267621\">2600 Telegraph Ave, Oakland, CA 94612\u003c/a>\u003c/p>\n\u003cp>For those who are have hard time making decisions, or who simply want a more extreme cheat meal, try venturing to Gogi Time in Oakland.\u003c/p>\n\u003cp>Gogi Time offers not just one, but two types of \u003cstrong>All You Can Eat menus\u003c/strong>, one for Chinese Hot Pot, and another for its more popular \u003cstrong>Korean Barbecue\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_128168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Fried-Mandu2.jpg\" alt=\"Fried Mandu.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Fried-Mandu2-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Mandu. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the Korean Barbecue menu, expect your standard fare of marinated and non-marinated meats like bulgogi and pork belly as well as an assortment of seafood and vegetables. Along with that, you can order an unlimited amount from their long list of appetizers, side dishes, as well as their different wrappers and toppings for your barbecue. To keep the pacing and rhythm of the feasting under control, you're asked to choose a certain number of items per round of ordering until you've filled your belly (and maybe unbuttoned the first button of your pants). Each meal also comes with a mini probiotic drink that accompanies the bill--an attempt to stop the meat sweats from coming on.\u003c/p>\n\u003cfigure id=\"attachment_128166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg\" alt=\"Bulgogi topped with green onions. \" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Bulgogi-topped-with-green-onions-1-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bulgogi topped with green onions. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg\" alt=\"Lettuce wrap with bulgogi and garlic.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Lettuce-wrap-with-bulgogi-and-garlic-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lettuce wrap with bulgogi and garlic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mondays through Fridays from opening to 4pm, you can get the All You Can Eat menu for less than $20 per person and about $27 after 4pm and on weekends. If you arrive with an entourage of at least five, and you're all feeling hungry, you can also add the All You Can Eat Chinese Hot Pot menu to your table for $20 a head.\u003c/p>\n\u003cp>While Gogi Time does take reservations, the restaurant is quite large, but if you're coming after work hours or on the weekends, expect a bit of a wait.\u003c/p>\n\u003cfigure id=\"attachment_128174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128174\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg\" alt=\"All three variations of the Bloody Mary, with a Hail Mary in the works.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/All-three-variations-of-the-Bloody-Mary-with-a-Hail-Mary-in-the-works-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All three variations of the Bloody Mary, with a Hail Mary in the works. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The “Hail Mary” Bloody Mary / \u003ca href=\"http://www.thesaratogasf.com/\">The Saratoga\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/The+Saratoga/@37.7872163,-122.4203424,17z/data=!3m1!4b1!4m5!3m4!1s0x80858093f90ca63f:0x6f7d0f20fcee6e8a!8m2!3d37.7872121!4d-122.4181484\">1000 Larkin St, San Francisco, CA 94109\u003c/a>\u003c/p>\n\u003cp>If booze is on your cheat meal spectrum, the \u003cstrong>“Hail Mary” Bloody Mary\u003c/strong> is for you.\u003c/p>\n\u003cp>How is a Bloody Mary a cheat \"meal\" you ask? Well, when you order the Hail Mary at the Saratoga AKA a Bloody Mary with “the works,” it comes fully loaded with the following: a large fried pickle, a hulking piece of fried chicken, a skewer of pickled quail eggs (pickled in turmeric and beet juice), a strip of crispy bacon, a string of jalapeno poppers, a set of poached shrimp, and some house-made beef jerky.\u003c/p>\n\u003cfigure id=\"attachment_128172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg\" alt=\"A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/A-Hail-Mary-in-progress-awaiting-housemade-beef-jerky-and-poached-shrimp-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Hail Mary in progress, awaiting housemade beef jerky and poached shrimp. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somehow, all of that fits inside your cocktail glass and act as very tasty stirrers for your very spicy Bloody Mary. The Classic Bloody Mary comes with vodka, tomato, worcester, tabasco, dill, pickled green beans, and celery salt. However, if you're not into tomato, there's two other variations--one with gin and carrot and another with mezcal and tomatillo. All three variations can come with the works. All three are also destined to be Instagram darlings.\u003c/p>\n\u003cfigure id=\"attachment_128176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128176\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg\" alt=\"The finished Hail Mary with the two other Bloody Mary flavors.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/The-finished-Hail-Mary-with-the-two-other-Bloody-Mary-flavors-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished Hail Mary with the two other Bloody Mary flavors. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those who crave more for a cheat brunch than a drink and meal all in one, the Jenga Tots--large logs of fried potatoes with lox, cream cheese, and capers--are highly recommended.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Currently, weekend brunch is only on Sundays, but the Saratoga will also begin slinging brunch on Saturdays come June.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Birdsong Provides a Fine Dining High Note for SoMa",
"title": "Birdsong Provides a Fine Dining High Note for SoMa",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong\u003c/em>\u003c/p>\n\u003cp>Like the structure of a great song, there are all sorts of compelling supporting components that let the journey ebb and flow then crescendo towards the all-important main chorus at SoMa’s high-end seasonal California meets Pacific Northwest newcomer, Birdsong.\u003c/p>\n\u003cp>The menu (the lyrics) is somewhat inspired by our neighbors to the north along the Pacific Coast, somewhat inspired by our local terroir, and heavily inspired by the chef’s highly impressive World’s 50 Best and Michelin star-filled fine dining background.\u003c/p>\n\u003cfigure id=\"attachment_128339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1025-new.jpg\" alt=\"The menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is springing for a duel tasting menu and à la carte format (the rhythm) that can be pulled off, but sure is daunting for the kitchen to do.\u003c/p>\n\u003cp>The breathtakingly gorgeous space (the background harmonies) could be a living room set-up for a cover spread in a chic magazine like Monocle.\u003c/p>\n\u003cfigure id=\"attachment_128359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6144-new.jpg\" alt=\"The entryway to Birdsong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Birdsong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6197-new.jpg\" alt=\"Birdsong interior space with open kitchen and counter areas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong interior space with open kitchen and counter areas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mid-Market/SoMa border location at this particular place and time (the tempo) in San Francisco is pretty much front and center for everything that is being debated by this year’s mayoral candidates, and has a history of being unfriendly to friendly restaurants.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And all of these storylines build towards the chorus — the heart of why Birdsong has been one of the most anticipated restaurant openings in the city for months and is here for diners to venture to Mission Street to experience firsthand. No, Birdsong isn’t about tail-to-beak whole poultry cooking, a Grateful Dead song, a mid-20th century British novel, or somebody’s deep involvement with the Audubon Society. Birdsong is a pleasant reference to the beauty of nature and how birds help ecosystems grow and stay healthy, setting a mentality for diners as they step into a restaurant that wants to slow down cooking and bring it back to its roaring fire and pristine ingredients past. \u003c/p>\n\u003cp>That background sets the stage for the true reason (the chorus) of why Birdsong is a pivotal restaurant for the Bay Area and national restaurant watchers to know about: it’s the solo debut of one of the (or possibly THE) most under-the-radar, ready for the bright lights chefs in California.\u003c/p>\n\u003cfigure id=\"attachment_128338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0979-new.jpg\" alt=\"Chef Chris Bleidorn in the downstairs meat locker.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn in the downstairs meat locker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you don’t know Chris Bleidorn. But it’s very likely you know a lot of the stops on his resume. Alinea. Benu. Saison. Atelier Crenn. Johnson and Wales. This isn’t meant to be a LinkedIn entry for the chef but it’s vital to mention this because Bleidorn clearly has the background to make an impact straight out of the gates with Birdsong. It’s the culinary equivalent of a B.A. at Stanford, a Rhodes Scholar at Oxford and a Ph.D from Harvard. He’s ready for prime time and the Bay Area’s dining scene is ready for him.\u003c/p>\n\u003cp>Bleidorn is opening with a preview eight-course, $135 tasting menu. Soon, that will expand to 12-13 courses for $168 plus à la carte options. The à la carte dishes will be configured differently and there will be little to no overlap (unlike at another newcomer trying the same thing, \u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Sorrel\u003c/a>). As Bleidorn told us, tasting menu dishes are smaller and need to be “impactful” and “the first sip [or] the first bite needs to resonate.” À la carte dishes have to be stretched out more and not go for an immediate “punch.” \u003c/p>\n\u003cp>So, we’ll have to wait a little longer to find out what those à la carte dishes look like. For now, though, we definitely have a good sense of his cooking style that shows subtle influences from his prior stints at those aforementioned influential kitchens but really has its own distinct, gentle voice. \u003c/p>\n\u003cp>Bleidorn currently leads off with a series of snacks that definitely give that impactful punch in one-to-two bites. First comes a ceviche-like edible still-life of tiny Pacific scallop from Washington state with its own salted liver, nestled into a glass dish with apricot vinegar, Douglas fir oil and ice plant.\u003c/p>\n\u003cp>https://youtu.be/1GnkB7ecwS4\u003c/p>\n\u003cfigure id=\"attachment_128352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0779-new.jpg\" alt=\"Pacific scallops, salted liver, apricot vinegar, ice plant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific scallops, salted liver, apricot vinegar, ice plant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then diners move onto what is sure to be a menu staple for it elegantly abstract take on a pub grub classic: fish and chips. There are no mushy peas here nor is there greasy batter-fried fish. Instead, imagine if Jiro the celebrated Tokyo sushi chef did a pop-up in Dublin. A glistening slab of halibut is served atop a puffy pomme soufflé (similar to the gol guppa street snacks of India) with tartar sauce. \u003c/p>\n\u003cfigure id=\"attachment_128350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0801-new.jpg\" alt=\"Fish & chips\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish & chips \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More and more tasting menu destinations are becoming fans of taking a common central ingredient and presenting several diminutive bites that show that ingredient in completely different versions. Matthew Kammerer, another former Saison chef and now Executive Chef at the spectacular Harbor House Inn in Elk (Mendocino County) takes this to another level by providing preview canapés made of the meal’s featured produce before diners even officially start the meal. Bleidorn doesn’t quite go that far but he does serve a trio of creek-raised trout tastes served simultaneously.\u003c/p>\n\u003cfigure id=\"attachment_128347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0861-new.jpg\" alt=\"A trio of creek-raised trout tastes served simultaneously.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of creek-raised trout tastes served simultaneously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cured trout is warmed and smoked in cedar, and hidden in a cedar package for serving at the table with a Douglas fir branch flourish.\u003c/p>\n\u003cfigure id=\"attachment_128349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0817-new.jpg\" alt=\"Creek raised trout - cured, smoked, and warmed in cedar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - cured, smoked, and warmed in cedar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trout roe comes as a sandwich with a mayonnaise-like creation accented by sour grasses and horseradish. What’s the bread for this two-bite spicy-briny flavor rush? You got it — crispy trout skin.\u003c/p>\n\u003cp>https://youtu.be/TGEwhg1I6-c\u003c/p>\n\u003cfigure id=\"attachment_128332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0807-new.jpg\" alt=\"Creek raised trout - sandwich\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trout treats trio concludes with an ensemble of belly meat scraped off the bones, a custard then made from the dried trout bones, and salted mustard leaves and stems. \u003c/p>\n\u003cfigure id=\"attachment_128334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0843-new.jpg\" alt=\"Creek raised trout - custard\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - custard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Is that enough trout for you? We haven’t seen the eyes, tail or cheeks used yet, but we’re not doubting that those are on the horizon to fully utilize the fish as is so central to Birdsong’s mission. Chef de cuisine Brian Limoges (previously at Quince and Atelier Crenn) showed us how to cut into one of the large trout they had just received and admitted that they’re still figuring out a way to use the fish’s guts. Hey, maybe it will turn out to be a delicacy and be an aquatic version of sweetbreads?\u003c/p>\n\u003cfigure id=\"attachment_128342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0988-new.jpg\" alt=\"Chef de cuisine Brian Limoges prepping a large trout\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef de cuisine Brian Limoges prepping a large trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The water motif continues in the next course with Washington state geoduck clams joined by lardo, celery and smoked potatoes in a bowl, then tied together by a complex clam and buttermilk whey broth poured tableside. If this sounds like an abstract San Juan Islands clam chowder, you’re not imagining things. Bleidorn is from Hingham, Massachusetts (along the Atlantic between Boston and Plymouth) and this dish is obviously a nod to his home state. And, if you’re wondering, yes he is still a passionate fan of the Red Sox and Patriots — Boston teams and a love of chowdah never leave New England natives even when they’re on the West Coast. \u003c/p>\n\u003cfigure id=\"attachment_128310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6028-new.jpg\" alt=\"Giant clam, buttermilk whey, pork fat\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Giant clam, buttermilk whey, pork fat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cedar, halibut, geoduck clams...are you sensing a theme? It probably doesn’t occur to you at first because Bleidorn doesn’t hit diners over the head with a relentless focus on the Alaska-Oregon-Washington-British Columbia theme. Much of the pre-opening press has centered on Birdsong being a “Pacific Northwest” restaurant, which is semi-correct and semi-incorrect. The Bay Area has only seen one Pacific Northwest cuisine in recent memory, \u003ca href=\"https://www.sfgate.com/food/eatup/article/Cafe-Eugene-puts-Pacific-Northwest-on-the-menu-7257818.php\">Café Eugene\u003c/a> in Albany. \u003c/p>\n\u003cp>It lasted two years and never really found its stride being “Pacific Northwest” focused. Though we see New England, Southern, Texan and New York-inspired restaurants open all the time, Bay Area diners seemed puzzled by a Pacific Northwest concept in the East Bay — despite the fact that some of the best restaurants and raw ingredients in the country can be found in Seattle, Portland, Oregon, and across that rain and forest-filled region.\u003c/p>\n\u003cp>Bleidorn didn’t choose the Pacific Northwest for the sake of being different or because he absolutely loves watching “Portlandia” or climbing Mount Rainier. He didn’t do a lot of on-the-ground research other than a few days of tasting around Alaska. To him, the region is “The New England of the West Coast” in terms of an unwavering respect for seasonal ingredients (we’re pretty sure that’s the definition of Californian cuisine, right?) and a magnificent terrain composed of breathtaking mountains, streams, oceans and forests. After all, both regions have a Portland. We could go on all day about geoduck clams and Ipswich clams; Bend and Sugarloaf; Seahawks and Patriots; Mount Rainier and Mount Washington; Alaskan halibut and Maine lobster; and whether these comparisons are truly similar or different. \u003c/p>\n\u003cp>What Bleindorn really means by their similarity, beyond being northern corners of the country, is that both have a strong sense of place and they do indeed have a lot of shared natural traits. Both areas can be considered the New World equivalent of Scandinavia — austere in winter, magnificent in summer, but always home to a dramatic natural ecosystem that leans heavily towards the sea and mist-filled forests. So, Wisconsin doesn’t fit here.\u003c/p>\n\u003cp>We shouldn’t feel compelled to put strict labels on any talented chef’s cuisine but the best way to think of what Bleidorn is doing is “West Coast” because we are in California, after all, and something like “rustic, nature-minded and advanced technique” because you can see the high-level methods that Alinea and Benu might incorporate into plates but there’s also a low and slow, whole animal and produce mindset that is a trend stemming from a range of concepts from Chez Panisse to Texas BBQ to New England clambakes. Outside of Saison and now, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, we haven’t seen much of that rugged “rustic and nature-minded” mentality creep into the intricate tasting menu sphere. Add Birdsong to that burgeoning group.\u003c/p>\n\u003cp>Birdsong uses big “once upon a time” buzzwords like “ancient cooking” and “heritage cooking” to describe this not very describable cuisine. Those terms make Birdsong sound like the restaurant is cooking wooly mammoth over driftwood with a backdrop of enormous glaciers. The most apt description comes from a quote by nature writer Michael Frome that Bleidorn likes to refer to: “Each succeeding generation accepts less and less of the real thing because it has no way of understanding what has been lost.” This is true in the history of food and across the board for society whether you want to rail about dating apps, smart phones, Teslas, chain stores, and pretty much everything Silicon Valley is trying to disrupt in every cultural space. \u003c/p>\n\u003cp>For Bleidorn, the key is “to slow down the watered down approach” that has crept into the kitchen and much of life. But, he’ll also point out that it’s not the fault of chefs — this is how society evolves. It’s just that evolution can strip away the in-depth flavor of fantastic ingredients provided without touch by nature centuries ago. He’s correct about that. It’s virtually impossible to recapture that but it’s possible to take away some of that evolution and gimmicky technology.\u003c/p>\n\u003cp>https://youtu.be/wtyul09ulfw\u003c/p>\n\u003cp>Look at the vast, shimmering open kitchen (too open in Bleidorn’s opinion but that can’t be changed with the space’s design) of Birdsong and diners will see that this dining experience really is all about a pristine, transparent style of cooking that keeps modernism outside on Mission Street. The Chef-Partner and his determined crew of chefs strive for a powerful tasting menu without relying on the tech-enhanced wow factor of foams, gels and basically anything that El Bulli or Nathan Myhrvold’s Modernist Cuisine would preach. There is the same punch after punch across the tasting menu but in a more soft-spoken, birds chirping manner.\u003c/p>\n\u003cfigure id=\"attachment_128308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6002-new.jpg\" alt=\"Stuffing morel mushrooms\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-128308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuffing morel mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish incorporates a Pacific Northwest staple, morel mushrooms, and stuffs them with spring lamb, then teams the morels with a sauce made of alliums and charcoal that is partially “ancient” campfire and partially Soul Cycle. \u003c/p>\n\u003cfigure id=\"attachment_128344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0933-new.jpg\" alt=\"Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bleidorn’s final savory course in the preview menu centers on wild boar two-ways. One comes with grilled brassicas, grains, dried fruit and cultured broth. The other is BBQ-inspired with elderberries (another very Pacific Northwest ingredient), ramps and pine needle.\u003c/p>\n\u003cp>As much as we’ve harped on the streams and oceans influencing Birdsong — if you just looked at the downstairs meat locker next to the restaurant’s two below ground private dining rooms, you would think that this is a carnivore’s paradise à la Alfred’s or House of Prime Rib. Bleidorn is fanatical about sourcing whole, grass-fed animals and actually prefers older, leaner ones — the opposite of most chefs. He could talk all day about the buffalo, lamb, mutton and duck hanging in the chilly room. It’s a fascinating philosophy for a meat program and equally interesting to look at. Let’s just say you know a restaurant cares about its glassed-in meat room when there are custom teal tiles in it.\u003c/p>\n\u003cfigure id=\"attachment_128398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0766-new.jpg\" alt=\"Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert presently is caramelized bread custard with jasmine and toasted milk. Make sure to keep an eye on this finale and the desserts in the future at Birdsong because Bleidorn wasn’t just a sous chef star on the savory side. Indeed, after graduating from Johnson and Whales, the esteemed culinary institution in Rhode Island, he spent five years as a sous chef at Nine-Ten in La Jolla (a rare example of a great restaurant in a seaside resort in a touristy town) and served as a chef de partie for the vaunted Alinea in Chicago. But then from 2010-2013, Bleidorn was the pastry chef for Corey Lee at Benu. Afterwards, he swapped pastries for savory again as Atelier Crenn’s Chef de Cuisine and then as a chef at Saison.\u003c/p>\n\u003cp>It was at Benu where Bleidorn met Aarti Shetty, a UC Berkeley Haas School of Business graduate and former healthcare industry analyst who pulled a career 180 and shifted gears to become Director of Operations for Corey Lee’s restaurants (Benu, In Situ, Monsieur Benjamin). She is a Partner for Birdsong...and also Bleidorn’s life partner. \u003c/p>\n\u003cp>The management team also includes Bianca Ishikawa (Gary Danko) as Service Manager and Freddy Foot (also from Gary Danko) as Head Sommelier. While the food definitely has a little-to-medium amount of the Pacific Northwest theme going on, the region’s voice is really emphasized by Foot’s beverage list. Oregon’s highly regarded Crux and Pelican breweries are part of the beers on tap. Several Willamette Valley, Oregon wineries (Stoller, J Christopher, etc…) and Columbia Valley, Washington labels (Januik, Gramercy) appear on the by-the-glass and bottle lists. Without question, this is the most Oregon-Washington wine friendly program in the city, but that’s also not saying much because there really isn’t any competition. Take this as a great opportunity to study a completely different terroir and style of wine than you’ll find in California. Oregon Pinot Noir and Chardonnay and Washington Cabernet Sauvignon, for example, are nothing like their counterparts in Sonoma and Napa respectively. \u003c/p>\n\u003cp>Birdsong’s design by the Los Angeles and Washington D.C.-based SAINT firm is meant to feel homey and does indeed have the sought-after “hygge” (a snug, comforting feeling) feel of Scandinavia. However, it also is one heck of an elaborate, fairy tale living room and kitchen, just like how Bar Crenn is supposedly “a living room” but not like any real living room you’ve been to in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_128325\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6196-new.jpg\" alt=\"Birdsong upstairs interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128325\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong upstairs interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With tall ceilings and lots of windows, the space has a free, airy feel and no shortage of sunlight. A stack of wood by the front window allows additional natural light in but blocks out the “scenery” of Mission Street outside. \u003c/p>\n\u003cfigure id=\"attachment_128362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5717-new.jpg\" alt=\"The front area of Birdsong with display of glassware\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front area of Birdsong with display of glassware \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect in a restaurant that looks towards the forest, wood plays a huge part everywhere. Table tops are made of ash and floors come courtesy of Douglas firs. A 10-seat chef’s counter has jagged ends to its expansive wooden block and exposed bark that make the table look as if wind and rain shaped it. Not only is it the most visually intriguing table in the house, it’s also the best seat in the house, looking straight into the kitchen like you might at a sushi bar. That open kitchen and its hearth are indeed the room’s focal point, designed by industry rock star Alec Bauer, who is also responsible for many of San Francisco’s most gorgeous kitchens like State Bird Provisions and Quince. \u003c/p>\n\u003cfigure id=\"attachment_128316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6106-new.jpg\" alt=\"The open kitchen \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other seating is along a brick-exposed wall with tables placed between two long, tufted turquoise couches and stylish leather seats. All in all, the dining room can seat 34 guests. The street level space is book-ended by a pair of gorgeous design components — a salon-like sitting area by the telephone booth-evoking glass-enclosed entrance and a windy staircase to the private dining areas (and the meat) in the rear.\u003c/p>\n\u003cfigure id=\"attachment_128305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5954-new.jpg\" alt=\"Staircase to downstairs dining area, exposed meat cooler and kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Staircase to downstairs dining area, exposed meat cooler and kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5906-new.jpg\" alt=\"Downstairs dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5919-new-1.jpg\" alt=\"The downstairs kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The downstairs kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s also give a big shout out to the details in the design, like the handsome plateware that is the result of a collaboration between Bleidorn and a Korean ceramics maker who specializes in ancient pottery. The plates and glassware are seriously beautiful creations. Also, don’t miss the bubble lamps dangling from the ceiling that provide diners with limited lighting and elevate the romance factor significantly.\u003c/p>\n\u003cfigure id=\"attachment_128409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6093-new.jpg\" alt=\"Glassware on display at Birdsong.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Glassware on display at Birdsong. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, let’s talk about “the tempo” in this song. Things are indeed fast and furious in this neighborhood and the whole topic of SoMa/Mid-Market restaurants is definitely the elephant in the room. Birdsong’s predecessor in the space was AQ, a universally applauded casual yet high-end restaurant that closed unexpectedly at the beginning of 2017. AQ was a pretty profound concept, changing its menu and décor in tune with the changing seasons quarterly. It really took “seasonal cooking” more seriously than practically any other restaurant in the country. Seasons were a literal theme. It worked in the early years and was a sign that things were changing in a neighborhood better known for homeless and drugs. \u003c/p>\n\u003cp>If you spend much time in San Francisco, you’re aware how clearly that latter duo hasn’t changed much, even if politicians want you to think they have. Less than two years ago, AQ’s owners had three restaurants in this area (Fenix was two doors away from AQ and Bon Marché was in the Twitter Building). All three closed despite positive critical responses and general public reviews. Other promising restaurants like Oro, Volta and Cadence (this writer liked it, at least) closed shortly after opening during the same 2015-2016 time frame. AQ pointed to rising costs and customers unwilling to pay them as the reason the restaurant closed. It’s hard to imagine the neighborhood didn’t play a part in at least some, if not all of these closures. Even former Mayor Willie Brown wrote about how a homeless person harassed him outside AQ prior to a dinner there.\u003c/p>\n\u003cp>But, alas, times change. The building boom in this area is hard not to notice. Birdsong has some great daytime next door neighbors with The Board (sandwiches/breakfast) and Saint Frank Coffee. Things are looking up in the neighborhood and Birdsong’s arrival will hopefully continue this new trend of optimism. You can hear the birds chirping on Mission Street.\u003c/p>\n\u003cfigure id=\"attachment_128330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0728-new.jpg\" alt=\"Birdsong exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.birdsongsf.com/\">\u003cstrong>Birdsong\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Birdsong/@37.7793932,-122.4125847,17z/data=!3m1!4b1!4m5!3m4!1s0x808580837c6f0b4f:0x8b8b97cdd11ec11c!8m2!3d37.779389!4d-122.410396\">1085 Mission Street\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 369-9161\u003cbr>\nHours: Dinner Tuesday-Thursday, 5pm-8:30pm; Friday-Saturday, 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Birdsong-SF-367695363752308/\">Birdsong\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/birdsong_sf/?hl=en\">@Birdsong_sf\u003c/a>\u003cbr>\nPrice Range: $$$$\u003c/p>\n\n",
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"excerpt": "Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong.",
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"description": "Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong.",
"title": "Birdsong Provides a Fine Dining High Note for SoMa | KQED",
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"headline": "Birdsong Provides a Fine Dining High Note for SoMa",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Husband-and-wife couple Chris Bleidorn and Aarti Shetty make their ambitious debut as restaurant owners — with hints of the serene Pacific Northwest — in a stunning SoMa dining room at Birdsong\u003c/em>\u003c/p>\n\u003cp>Like the structure of a great song, there are all sorts of compelling supporting components that let the journey ebb and flow then crescendo towards the all-important main chorus at SoMa’s high-end seasonal California meets Pacific Northwest newcomer, Birdsong.\u003c/p>\n\u003cp>The menu (the lyrics) is somewhat inspired by our neighbors to the north along the Pacific Coast, somewhat inspired by our local terroir, and heavily inspired by the chef’s highly impressive World’s 50 Best and Michelin star-filled fine dining background.\u003c/p>\n\u003cfigure id=\"attachment_128339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_1025-new.jpg\" alt=\"The menu\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_1025-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is springing for a duel tasting menu and à la carte format (the rhythm) that can be pulled off, but sure is daunting for the kitchen to do.\u003c/p>\n\u003cp>The breathtakingly gorgeous space (the background harmonies) could be a living room set-up for a cover spread in a chic magazine like Monocle.\u003c/p>\n\u003cfigure id=\"attachment_128359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6144-new.jpg\" alt=\"The entryway to Birdsong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6144-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entryway to Birdsong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128326\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6197-new.jpg\" alt=\"Birdsong interior space with open kitchen and counter areas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128326\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6197-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong interior space with open kitchen and counter areas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mid-Market/SoMa border location at this particular place and time (the tempo) in San Francisco is pretty much front and center for everything that is being debated by this year’s mayoral candidates, and has a history of being unfriendly to friendly restaurants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And all of these storylines build towards the chorus — the heart of why Birdsong has been one of the most anticipated restaurant openings in the city for months and is here for diners to venture to Mission Street to experience firsthand. No, Birdsong isn’t about tail-to-beak whole poultry cooking, a Grateful Dead song, a mid-20th century British novel, or somebody’s deep involvement with the Audubon Society. Birdsong is a pleasant reference to the beauty of nature and how birds help ecosystems grow and stay healthy, setting a mentality for diners as they step into a restaurant that wants to slow down cooking and bring it back to its roaring fire and pristine ingredients past. \u003c/p>\n\u003cp>That background sets the stage for the true reason (the chorus) of why Birdsong is a pivotal restaurant for the Bay Area and national restaurant watchers to know about: it’s the solo debut of one of the (or possibly THE) most under-the-radar, ready for the bright lights chefs in California.\u003c/p>\n\u003cfigure id=\"attachment_128338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0979-new.jpg\" alt=\"Chef Chris Bleidorn in the downstairs meat locker.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0979-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn in the downstairs meat locker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chances are you don’t know Chris Bleidorn. But it’s very likely you know a lot of the stops on his resume. Alinea. Benu. Saison. Atelier Crenn. Johnson and Wales. This isn’t meant to be a LinkedIn entry for the chef but it’s vital to mention this because Bleidorn clearly has the background to make an impact straight out of the gates with Birdsong. It’s the culinary equivalent of a B.A. at Stanford, a Rhodes Scholar at Oxford and a Ph.D from Harvard. He’s ready for prime time and the Bay Area’s dining scene is ready for him.\u003c/p>\n\u003cp>Bleidorn is opening with a preview eight-course, $135 tasting menu. Soon, that will expand to 12-13 courses for $168 plus à la carte options. The à la carte dishes will be configured differently and there will be little to no overlap (unlike at another newcomer trying the same thing, \u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Sorrel\u003c/a>). As Bleidorn told us, tasting menu dishes are smaller and need to be “impactful” and “the first sip [or] the first bite needs to resonate.” À la carte dishes have to be stretched out more and not go for an immediate “punch.” \u003c/p>\n\u003cp>So, we’ll have to wait a little longer to find out what those à la carte dishes look like. For now, though, we definitely have a good sense of his cooking style that shows subtle influences from his prior stints at those aforementioned influential kitchens but really has its own distinct, gentle voice. \u003c/p>\n\u003cp>Bleidorn currently leads off with a series of snacks that definitely give that impactful punch in one-to-two bites. First comes a ceviche-like edible still-life of tiny Pacific scallop from Washington state with its own salted liver, nestled into a glass dish with apricot vinegar, Douglas fir oil and ice plant.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/1GnkB7ecwS4'\n title='//www.youtube.com/embed/1GnkB7ecwS4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_128352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0779-new.jpg\" alt=\"Pacific scallops, salted liver, apricot vinegar, ice plant\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0779-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pacific scallops, salted liver, apricot vinegar, ice plant \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then diners move onto what is sure to be a menu staple for it elegantly abstract take on a pub grub classic: fish and chips. There are no mushy peas here nor is there greasy batter-fried fish. Instead, imagine if Jiro the celebrated Tokyo sushi chef did a pop-up in Dublin. A glistening slab of halibut is served atop a puffy pomme soufflé (similar to the gol guppa street snacks of India) with tartar sauce. \u003c/p>\n\u003cfigure id=\"attachment_128350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0801-new.jpg\" alt=\"Fish & chips\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0801-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish & chips \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More and more tasting menu destinations are becoming fans of taking a common central ingredient and presenting several diminutive bites that show that ingredient in completely different versions. Matthew Kammerer, another former Saison chef and now Executive Chef at the spectacular Harbor House Inn in Elk (Mendocino County) takes this to another level by providing preview canapés made of the meal’s featured produce before diners even officially start the meal. Bleidorn doesn’t quite go that far but he does serve a trio of creek-raised trout tastes served simultaneously.\u003c/p>\n\u003cfigure id=\"attachment_128347\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0861-new.jpg\" alt=\"A trio of creek-raised trout tastes served simultaneously.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0861-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of creek-raised trout tastes served simultaneously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cured trout is warmed and smoked in cedar, and hidden in a cedar package for serving at the table with a Douglas fir branch flourish.\u003c/p>\n\u003cfigure id=\"attachment_128349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0817-new.jpg\" alt=\"Creek raised trout - cured, smoked, and warmed in cedar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0817-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - cured, smoked, and warmed in cedar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Trout roe comes as a sandwich with a mayonnaise-like creation accented by sour grasses and horseradish. What’s the bread for this two-bite spicy-briny flavor rush? You got it — crispy trout skin.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TGEwhg1I6-c'\n title='//www.youtube.com/embed/TGEwhg1I6-c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_128332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0807-new.jpg\" alt=\"Creek raised trout - sandwich\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0807-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trout treats trio concludes with an ensemble of belly meat scraped off the bones, a custard then made from the dried trout bones, and salted mustard leaves and stems. \u003c/p>\n\u003cfigure id=\"attachment_128334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0843-new.jpg\" alt=\"Creek raised trout - custard\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0843-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creek raised trout - custard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Is that enough trout for you? We haven’t seen the eyes, tail or cheeks used yet, but we’re not doubting that those are on the horizon to fully utilize the fish as is so central to Birdsong’s mission. Chef de cuisine Brian Limoges (previously at Quince and Atelier Crenn) showed us how to cut into one of the large trout they had just received and admitted that they’re still figuring out a way to use the fish’s guts. Hey, maybe it will turn out to be a delicacy and be an aquatic version of sweetbreads?\u003c/p>\n\u003cfigure id=\"attachment_128342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0988-new.jpg\" alt=\"Chef de cuisine Brian Limoges prepping a large trout\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0988-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef de cuisine Brian Limoges prepping a large trout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The water motif continues in the next course with Washington state geoduck clams joined by lardo, celery and smoked potatoes in a bowl, then tied together by a complex clam and buttermilk whey broth poured tableside. If this sounds like an abstract San Juan Islands clam chowder, you’re not imagining things. Bleidorn is from Hingham, Massachusetts (along the Atlantic between Boston and Plymouth) and this dish is obviously a nod to his home state. And, if you’re wondering, yes he is still a passionate fan of the Red Sox and Patriots — Boston teams and a love of chowdah never leave New England natives even when they’re on the West Coast. \u003c/p>\n\u003cfigure id=\"attachment_128310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6028-new.jpg\" alt=\"Giant clam, buttermilk whey, pork fat\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6028-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Giant clam, buttermilk whey, pork fat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cedar, halibut, geoduck clams...are you sensing a theme? It probably doesn’t occur to you at first because Bleidorn doesn’t hit diners over the head with a relentless focus on the Alaska-Oregon-Washington-British Columbia theme. Much of the pre-opening press has centered on Birdsong being a “Pacific Northwest” restaurant, which is semi-correct and semi-incorrect. The Bay Area has only seen one Pacific Northwest cuisine in recent memory, \u003ca href=\"https://www.sfgate.com/food/eatup/article/Cafe-Eugene-puts-Pacific-Northwest-on-the-menu-7257818.php\">Café Eugene\u003c/a> in Albany. \u003c/p>\n\u003cp>It lasted two years and never really found its stride being “Pacific Northwest” focused. Though we see New England, Southern, Texan and New York-inspired restaurants open all the time, Bay Area diners seemed puzzled by a Pacific Northwest concept in the East Bay — despite the fact that some of the best restaurants and raw ingredients in the country can be found in Seattle, Portland, Oregon, and across that rain and forest-filled region.\u003c/p>\n\u003cp>Bleidorn didn’t choose the Pacific Northwest for the sake of being different or because he absolutely loves watching “Portlandia” or climbing Mount Rainier. He didn’t do a lot of on-the-ground research other than a few days of tasting around Alaska. To him, the region is “The New England of the West Coast” in terms of an unwavering respect for seasonal ingredients (we’re pretty sure that’s the definition of Californian cuisine, right?) and a magnificent terrain composed of breathtaking mountains, streams, oceans and forests. After all, both regions have a Portland. We could go on all day about geoduck clams and Ipswich clams; Bend and Sugarloaf; Seahawks and Patriots; Mount Rainier and Mount Washington; Alaskan halibut and Maine lobster; and whether these comparisons are truly similar or different. \u003c/p>\n\u003cp>What Bleindorn really means by their similarity, beyond being northern corners of the country, is that both have a strong sense of place and they do indeed have a lot of shared natural traits. Both areas can be considered the New World equivalent of Scandinavia — austere in winter, magnificent in summer, but always home to a dramatic natural ecosystem that leans heavily towards the sea and mist-filled forests. So, Wisconsin doesn’t fit here.\u003c/p>\n\u003cp>We shouldn’t feel compelled to put strict labels on any talented chef’s cuisine but the best way to think of what Bleidorn is doing is “West Coast” because we are in California, after all, and something like “rustic, nature-minded and advanced technique” because you can see the high-level methods that Alinea and Benu might incorporate into plates but there’s also a low and slow, whole animal and produce mindset that is a trend stemming from a range of concepts from Chez Panisse to Texas BBQ to New England clambakes. Outside of Saison and now, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery\u003c/a>, we haven’t seen much of that rugged “rustic and nature-minded” mentality creep into the intricate tasting menu sphere. Add Birdsong to that burgeoning group.\u003c/p>\n\u003cp>Birdsong uses big “once upon a time” buzzwords like “ancient cooking” and “heritage cooking” to describe this not very describable cuisine. Those terms make Birdsong sound like the restaurant is cooking wooly mammoth over driftwood with a backdrop of enormous glaciers. The most apt description comes from a quote by nature writer Michael Frome that Bleidorn likes to refer to: “Each succeeding generation accepts less and less of the real thing because it has no way of understanding what has been lost.” This is true in the history of food and across the board for society whether you want to rail about dating apps, smart phones, Teslas, chain stores, and pretty much everything Silicon Valley is trying to disrupt in every cultural space. \u003c/p>\n\u003cp>For Bleidorn, the key is “to slow down the watered down approach” that has crept into the kitchen and much of life. But, he’ll also point out that it’s not the fault of chefs — this is how society evolves. It’s just that evolution can strip away the in-depth flavor of fantastic ingredients provided without touch by nature centuries ago. He’s correct about that. It’s virtually impossible to recapture that but it’s possible to take away some of that evolution and gimmicky technology.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wtyul09ulfw'\n title='//www.youtube.com/embed/wtyul09ulfw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Look at the vast, shimmering open kitchen (too open in Bleidorn’s opinion but that can’t be changed with the space’s design) of Birdsong and diners will see that this dining experience really is all about a pristine, transparent style of cooking that keeps modernism outside on Mission Street. The Chef-Partner and his determined crew of chefs strive for a powerful tasting menu without relying on the tech-enhanced wow factor of foams, gels and basically anything that El Bulli or Nathan Myhrvold’s Modernist Cuisine would preach. There is the same punch after punch across the tasting menu but in a more soft-spoken, birds chirping manner.\u003c/p>\n\u003cfigure id=\"attachment_128308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6002-new.jpg\" alt=\"Stuffing morel mushrooms\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-128308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6002-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuffing morel mushrooms \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish incorporates a Pacific Northwest staple, morel mushrooms, and stuffs them with spring lamb, then teams the morels with a sauce made of alliums and charcoal that is partially “ancient” campfire and partially Soul Cycle. \u003c/p>\n\u003cfigure id=\"attachment_128344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0933-new.jpg\" alt=\"Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0933-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morel mushroom, Sonoma lamb, green almonds, allium charcoal sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bleidorn’s final savory course in the preview menu centers on wild boar two-ways. One comes with grilled brassicas, grains, dried fruit and cultured broth. The other is BBQ-inspired with elderberries (another very Pacific Northwest ingredient), ramps and pine needle.\u003c/p>\n\u003cp>As much as we’ve harped on the streams and oceans influencing Birdsong — if you just looked at the downstairs meat locker next to the restaurant’s two below ground private dining rooms, you would think that this is a carnivore’s paradise à la Alfred’s or House of Prime Rib. Bleidorn is fanatical about sourcing whole, grass-fed animals and actually prefers older, leaner ones — the opposite of most chefs. He could talk all day about the buffalo, lamb, mutton and duck hanging in the chilly room. It’s a fascinating philosophy for a meat program and equally interesting to look at. Let’s just say you know a restaurant cares about its glassed-in meat room when there are custom teal tiles in it.\u003c/p>\n\u003cfigure id=\"attachment_128398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0766-new.jpg\" alt=\"Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0766-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Chris Bleidorn talks about the various cuts of meat in the glassed-in meat cooler. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert presently is caramelized bread custard with jasmine and toasted milk. Make sure to keep an eye on this finale and the desserts in the future at Birdsong because Bleidorn wasn’t just a sous chef star on the savory side. Indeed, after graduating from Johnson and Whales, the esteemed culinary institution in Rhode Island, he spent five years as a sous chef at Nine-Ten in La Jolla (a rare example of a great restaurant in a seaside resort in a touristy town) and served as a chef de partie for the vaunted Alinea in Chicago. But then from 2010-2013, Bleidorn was the pastry chef for Corey Lee at Benu. Afterwards, he swapped pastries for savory again as Atelier Crenn’s Chef de Cuisine and then as a chef at Saison.\u003c/p>\n\u003cp>It was at Benu where Bleidorn met Aarti Shetty, a UC Berkeley Haas School of Business graduate and former healthcare industry analyst who pulled a career 180 and shifted gears to become Director of Operations for Corey Lee’s restaurants (Benu, In Situ, Monsieur Benjamin). She is a Partner for Birdsong...and also Bleidorn’s life partner. \u003c/p>\n\u003cp>The management team also includes Bianca Ishikawa (Gary Danko) as Service Manager and Freddy Foot (also from Gary Danko) as Head Sommelier. While the food definitely has a little-to-medium amount of the Pacific Northwest theme going on, the region’s voice is really emphasized by Foot’s beverage list. Oregon’s highly regarded Crux and Pelican breweries are part of the beers on tap. Several Willamette Valley, Oregon wineries (Stoller, J Christopher, etc…) and Columbia Valley, Washington labels (Januik, Gramercy) appear on the by-the-glass and bottle lists. Without question, this is the most Oregon-Washington wine friendly program in the city, but that’s also not saying much because there really isn’t any competition. Take this as a great opportunity to study a completely different terroir and style of wine than you’ll find in California. Oregon Pinot Noir and Chardonnay and Washington Cabernet Sauvignon, for example, are nothing like their counterparts in Sonoma and Napa respectively. \u003c/p>\n\u003cp>Birdsong’s design by the Los Angeles and Washington D.C.-based SAINT firm is meant to feel homey and does indeed have the sought-after “hygge” (a snug, comforting feeling) feel of Scandinavia. However, it also is one heck of an elaborate, fairy tale living room and kitchen, just like how Bar Crenn is supposedly “a living room” but not like any real living room you’ve been to in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_128325\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6196-new.jpg\" alt=\"Birdsong upstairs interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128325\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6196-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong upstairs interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With tall ceilings and lots of windows, the space has a free, airy feel and no shortage of sunlight. A stack of wood by the front window allows additional natural light in but blocks out the “scenery” of Mission Street outside. \u003c/p>\n\u003cfigure id=\"attachment_128362\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5717-new.jpg\" alt=\"The front area of Birdsong with display of glassware\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5717-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front area of Birdsong with display of glassware \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As you’d expect in a restaurant that looks towards the forest, wood plays a huge part everywhere. Table tops are made of ash and floors come courtesy of Douglas firs. A 10-seat chef’s counter has jagged ends to its expansive wooden block and exposed bark that make the table look as if wind and rain shaped it. Not only is it the most visually intriguing table in the house, it’s also the best seat in the house, looking straight into the kitchen like you might at a sushi bar. That open kitchen and its hearth are indeed the room’s focal point, designed by industry rock star Alec Bauer, who is also responsible for many of San Francisco’s most gorgeous kitchens like State Bird Provisions and Quince. \u003c/p>\n\u003cfigure id=\"attachment_128316\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6106-new.jpg\" alt=\"The open kitchen \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128316\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6106-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other seating is along a brick-exposed wall with tables placed between two long, tufted turquoise couches and stylish leather seats. All in all, the dining room can seat 34 guests. The street level space is book-ended by a pair of gorgeous design components — a salon-like sitting area by the telephone booth-evoking glass-enclosed entrance and a windy staircase to the private dining areas (and the meat) in the rear.\u003c/p>\n\u003cfigure id=\"attachment_128305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5954-new.jpg\" alt=\"Staircase to downstairs dining area, exposed meat cooler and kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5954-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Staircase to downstairs dining area, exposed meat cooler and kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5906-new.jpg\" alt=\"Downstairs dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5906-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downstairs dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_5919-new-1.jpg\" alt=\"The downstairs kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_5919-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The downstairs kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s also give a big shout out to the details in the design, like the handsome plateware that is the result of a collaboration between Bleidorn and a Korean ceramics maker who specializes in ancient pottery. The plates and glassware are seriously beautiful creations. Also, don’t miss the bubble lamps dangling from the ceiling that provide diners with limited lighting and elevate the romance factor significantly.\u003c/p>\n\u003cfigure id=\"attachment_128409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_6093-new.jpg\" alt=\"Glassware on display at Birdsong.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_6093-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Glassware on display at Birdsong. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, let’s talk about “the tempo” in this song. Things are indeed fast and furious in this neighborhood and the whole topic of SoMa/Mid-Market restaurants is definitely the elephant in the room. Birdsong’s predecessor in the space was AQ, a universally applauded casual yet high-end restaurant that closed unexpectedly at the beginning of 2017. AQ was a pretty profound concept, changing its menu and décor in tune with the changing seasons quarterly. It really took “seasonal cooking” more seriously than practically any other restaurant in the country. Seasons were a literal theme. It worked in the early years and was a sign that things were changing in a neighborhood better known for homeless and drugs. \u003c/p>\n\u003cp>If you spend much time in San Francisco, you’re aware how clearly that latter duo hasn’t changed much, even if politicians want you to think they have. Less than two years ago, AQ’s owners had three restaurants in this area (Fenix was two doors away from AQ and Bon Marché was in the Twitter Building). All three closed despite positive critical responses and general public reviews. Other promising restaurants like Oro, Volta and Cadence (this writer liked it, at least) closed shortly after opening during the same 2015-2016 time frame. AQ pointed to rising costs and customers unwilling to pay them as the reason the restaurant closed. It’s hard to imagine the neighborhood didn’t play a part in at least some, if not all of these closures. Even former Mayor Willie Brown wrote about how a homeless person harassed him outside AQ prior to a dinner there.\u003c/p>\n\u003cp>But, alas, times change. The building boom in this area is hard not to notice. Birdsong has some great daytime next door neighbors with The Board (sandwiches/breakfast) and Saint Frank Coffee. Things are looking up in the neighborhood and Birdsong’s arrival will hopefully continue this new trend of optimism. You can hear the birds chirping on Mission Street.\u003c/p>\n\u003cfigure id=\"attachment_128330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0728-new.jpg\" alt=\"Birdsong exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0728-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Birdsong exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.birdsongsf.com/\">\u003cstrong>Birdsong\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Birdsong/@37.7793932,-122.4125847,17z/data=!3m1!4b1!4m5!3m4!1s0x808580837c6f0b4f:0x8b8b97cdd11ec11c!8m2!3d37.779389!4d-122.410396\">1085 Mission Street\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 369-9161\u003cbr>\nHours: Dinner Tuesday-Thursday, 5pm-8:30pm; Friday-Saturday, 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Birdsong-SF-367695363752308/\">Birdsong\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/birdsong_sf/?hl=en\">@Birdsong_sf\u003c/a>\u003cbr>\nPrice Range: $$$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
"title": "Table Talk: SF Summer Means BBQ and the Borsch Mobile",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n",
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"excerpt": "Get a ticket for CUESA’s 25th Birthday, plus a dumpling party, summer BBQs, a new North Beach farmers’ market, and meet the Borsch Mobile.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, let’s visit the Borsch Mobile (beef tongue sandwich lovers, take note!), and you’ll want to mark your calendar for CUESA’s 25th Birthday Bash, plus a dumpling party at Dumpling Time, summer BBQs at the Four Seasons, and there’s a new North Beach farmers’ market on Saturdays.\u003c/p>\n\u003cfigure id=\"attachment_128279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-tongue-new.jpg\" alt=\"The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!).\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-tongue-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The beef tongue sandwich from the Borsch Mobile is a tasty one (and rather tidy too—look at that construction!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>There’s Much More Than Borsch on the Borsch Mobile\u003c/h2>\n\u003cp>\u003cstrong>Rotating locations, \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>There are all kinds of creative food trucks out there, but one that is definitely sporting a unique concept is the \u003cstrong>\u003ca href=\"http://borschmobile.com/\">Borsch Mobile\u003c/a>\u003c/strong>, a food truck that serves Russian, pan-Soviet, and Ukrainian dishes that are so homey and delicious, and made with a deft hand. Actually, make that plural, deft hands: Kirill Deninzon and Igor Teplitsky are behind dishes like a namesake vegetarian borsch (loaded with flavor and spices), and you’ll want to order a side of their salo with it, which is like Ukrainian lardo, a thin slice of salted pork fatback (they use Iberico pig) on rye with a little swipe of mustard. It’s the perfect dinner on a foggy SF summer night.\u003c/p>\n\u003cfigure id=\"attachment_128278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-cooks-new.jpg\" alt=\"Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-cooks-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Meet the cooks behind the Borsch Mobile: Kirill Deninzon and Igor Teplitsky. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their beef stroganoff, with tender pieces of beef, is unlike the heavy versions you may have stuck in your memory, and the base of kasha (buckwheat) adds a pleasing note of earthy sweetness. You’ll also find tender chicken blinchiki (blintzes with delicate ground chicken inside), creamy Siberian pelmeni, and their popular beef tongue sandwich, which comes thinly sliced and served with balsamic-reduced onions, Campari tomatoes, arugula, and a garlic and sriracha aioli they make, all on a torta roll. (You can see they’re not bound by tradition and are having fun making dishes that have traditional roots, but also offer their own local spin too.) Everything has a nice note of freshness, hominess, and I’m looking forward to trying their hearty solyanka soup next. You’ll also get pickles and a light slaw on the side with many dishes.\u003c/p>\n\u003cfigure id=\"attachment_128280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/borsch-truck-new.jpg\" alt=\"The eye-catching vintage design of the Borsch Mobile. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/borsch-truck-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The eye-catching vintage design of the Borsch Mobile. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fortunately, you can find the Borsch Mobile all over the Bay Area, from San Carlos to Serramonte to Off the Grid locations in SF—check the weekly changing \u003ca href=\"http://borschmobile.com/locations/\">schedule\u003c/a>. Partner Anna Flider runs a tight ship, and keeps all their social accounts (\u003ca href=\"https://www.facebook.com/borschmobile/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/borschmobile/\">Instagram\u003c/a>) updated with the truck appearances, so you can plan ahead. You also can’t miss it: a Russian artist known for his pin-ups, \u003ca href=\"https://barykin-pin-up.ru/\">Valerii Barykin\u003c/a>, designed the truck’s vintage artwork, which has Soviet propaganda and advertising woven into its eye-catching look. Smačnoho! (Ukrainian for “bon appétit!”)\u003c/p>\n\u003cfigure id=\"attachment_128282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg\" alt=\"The new Wagyu gyoza to celebrate Dumpling Time’s first birthday.\" width=\"1920\" height=\"1043\" class=\"size-full wp-image-128282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-160x87.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-800x435.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-768x417.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1020x554.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1200x652.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-1180x641.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-960x522.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-240x130.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-375x204.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/DumplingTime_Gyozawithgarnish_creditMichaelOgata-new-520x282.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new Wagyu gyoza to celebrate Dumpling Time’s first birthday. \u003ccite>(Michael Ogata)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dumpling Time Turns One=Dumpling Party!\u003c/h2>\n\u003cp>\u003cstrong>Dumpling Time\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/8fGtQXmcTLy\">11 Division St., San Francisco\u003c/a>\u003cbr>\nWednesday, May 30, 4pm–6pm\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/dumpling-time-is-turning-one-tickets-45657520874\">Tickets\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumpling fanatics won’t want to miss this one-year anniversary party and fundraiser at \u003ca href=\"http://www.dumplingtimesf.com/\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a> in SoMa/Showplace Square. The party will feature multiple dumpling stations with many of their favorites (shrimp toast, char-siu bao, and xiao long bao), and chef Edgar Agbayani is unveiling two new creations: Wagyu gyoza and lamb Xi'an dumplings, with a touch of five spice and cumin, inspired by co-founder Kash Feng’s mom. Best of all, a percentage of proceeds will go to \u003ca href=\"https://ellipsespr.us1.list-manage.com/track/click?u=e3407bbc4fa31c5026345b059&id=29f89cade2&e=0f4285d369\">On Lok\u003c/a>, a family of community-based, non-profit organizations whose mission is to enable seniors to maintain quality of life. Ticket price ($35) includes dumpling stations, dessert baos, and a beverage. Additional beverages can be purchased onsite.\u003c/p>\n\u003cfigure id=\"attachment_128281\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg\" alt=\"Get ready to celebrate CUESA’s 25th birthday!\" width=\"1500\" height=\"1000\" class=\"size-full wp-image-128281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cuesa25_birthday_bash_sprouts-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Get ready to celebrate CUESA’s 25th birthday! \u003ccite>(Amanda Lynn Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>CUESA’s 25th Birthday Bash\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/WoZnw9TDY4F2\">Ferry Building Marketplace, San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm–9pm\u003cbr>\n\u003ca href=\"http://www.cuesa25birthdaybash.eventbrite.com/\">Tickets\u003c/a>: General admission (6:30pm): $140; VIP early access (6pm): $165. Use code “cuesa25tablehopper\" for 15% off.\u003c/p>\n\u003cp>Can you believe that \u003cstrong>CUESA\u003c/strong> (Center for Urban Education about Sustainable Agriculture) is turning 25? As a reminder, CUESA manages the Ferry Plaza Farmers Market and now the Mission Community Market in San Francisco, as well as the Jack London Square Farmers Market in Oakland, and runs many educational programs too. What a milestone!\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://cuesa.org/event/2018/cuesas-25th-birthday-bash\">CUESA’s 25th Birthday Bash\u003c/a>\u003c/strong> is going to feature an incredible gathering of 40 top restaurants, who of course will be using the best seasonal produce in their dishes, with over 20 bars and wineries. It’s going to be a walk-around tasting, with bites from hot restaurants like Che Fico, Bellota, and The Morris, and favorites like Nopa, A16, and Cosecha. There will also be live music, a silent auction, and more.\u003c/p>\n\u003cfigure id=\"attachment_128283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/northbeach-farmers-new.jpg\" alt=\"The new North Beach farmers’ market on Saturdays. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-128283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/northbeach-farmers-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The new North Beach farmers’ market on Saturdays. \u003ccite>(Chelsey Frank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>New Farmers Market in North Beach\u003c/h2>\n\u003cp>Piazza Pellegrini\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PGBrW9EECXq\">699 Columbus Ave., San Francisco\u003c/a>\u003cbr>\nSaturdays, 9am–1pm (through December 1)\u003c/p>\n\u003cp>North Beach residents will be happy to learn they have a new weekly farmers’ market on Saturdays in the parking lot of Piazza Pellegrini, thanks to \u003ca href=\"http://northbeachneighbors.org/\">North Beach Neighbors\u003c/a> (a neighborhood association) and Piazza Pellegrini. It’s no replacement for the big one at the Ferry Building (nothing is), but you can expect to find vendors like \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> (perfect for strawberry season, happening right now!) \u003ca href=\"https://uppercrustbaking.com/\">Upper Crust Baking Company\u003c/a>, \u003ca href=\"http://www.tolumafarms.com/creamery.html\">Tomales Farmstead Creamery\u003c/a>, and pasture-raised eggs and meats from \u003ca href=\"http://pasture42.com/\">Pasture 42\u003c/a>. Best of all, you can swing by for an espresso at Piazza Pellegrini before the market, or an Aperol Spritz after!\u003c/p>\n\u003cfigure id=\"attachment_128284\" class=\"wp-caption aligncenter\" style=\"max-width: 1313px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg\" alt=\"Tuesday evenings will be all about BBQ this summer at the Four Seasons\" width=\"1313\" height=\"1050\" class=\"size-full wp-image-128284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302.jpg 1313w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-800x640.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-768x614.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1020x816.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1200x960.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-1180x944.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-960x768.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-375x300.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/Summer-SoMA-BBQ-WES_302-520x416.jpg 520w\" sizes=\"(max-width: 1313px) 100vw, 1313px\">\u003cfigcaption class=\"wp-caption-text\">Tuesday evenings will be all about BBQ this summer at the Four Seasons \u003ccite>(courtesy Four Seasons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Grill & Chill: Summer SoMa BBQ\u003c/h2>\n\u003cp>Four Seasons Hotel San Francisco\u003cbr>\n\u003ca href=\"https://goo.gl/maps/X15h2Ai6vYH2\">757 Market St., San Francisco\u003c/a>\u003cbr>\nJune 5, July 17, and August 14; 5pm–8pm\u003cbr>\nTickets are $90 per person, plus tax and Eventbrite fees\u003cbr>\n\u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-45034009936\">June 5\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179035739\">July 17\u003c/a>, \u003ca href=\"https://www.eventbrite.com/e/grill-chill-summer-soma-bbq-tickets-46179054796\">August 14\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tuesday evenings just got a little smokier in SoMa. On Tuesday June 5, July 17, and August 14, the Four Seasons Hotel San Francisco is hosting three \u003cstrong>summer outdoor BBQs\u003c/strong> on its Veranda Terrace, overlooking Yerba Buena Gardens and SoMa. It’s going to be quite the spread, with a buffet of meats (beer-steamed bratwurst, Flannery beef burgers, whole split chicken with lemon and thyme), plus grilled oysters, corn on the cob, summer salads (like tomato and assorted melon panzanella salad, Greek salad, and compressed watermelon with mint and feta cheese), and then there’s an open beer, bubbles, and rosé bar, and an ice cream bar. That’s what you call a spread! You can also add on cocktails at the cash bar. Sounds like the perfect after-work feast.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n",
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"excerpt": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
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"description": "Plan a visit soon to Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero, plus a visit from food writer Diana Henry, a Somm Takeover at Foreign Cinema with Scribe Winery, and a midweek meal that’s easy on the wallet.",
"title": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal | KQED",
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"headline": "Table Talk: Visit the Newly Opened Stonemill Matcha and Cento Osteria, Enjoy Unique Food & Wine Events and a Midweek Meal",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week brings two exciting and rather delicious new openings (Stonemill Matcha on Valencia and Cento Osteria on the Embarcadero), plus a special visit from food writer Diana Henry to celebrate her new book, a Somm Takeover at Foreign Cinema with Scribe Winery, and I share a midweek meal that’s easy on the wallet.\u003c/p>\n\u003cfigure id=\"attachment_128024\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg\" alt=\"The serene interior of the new Stonemill Matcha on Valencia.\" width=\"1280\" height=\"853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/STONEMILL_INTERIOR-WITH-MENU-BOARD_15511.1_RGB_HI-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The serene interior of the new Stonemill Matcha on Valencia. \u003ccite>(Stonemill Matcha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Stonemill Matcha Opens on Valencia\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Stonemill+Matcha/@37.7639893,-122.4238261,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7f8e03271a97:0x961ecd6a4feb7941!8m2!3d37.7639851!4d-122.4216321\">561 Valencia St., San Francisco\u003c/a>\u003cbr>\nOpen daily 8am–6pm\u003c/p>\n\u003cp>It could be tough to open a new business in a place that was as adored as Bar Tartine, but fortunately \u003ca href=\"https://stonemillmatcha.com/\">\u003cstrong>Stonemill Matcha\u003c/strong>\u003c/a> is so utterly delicious that people will be quick to welcome it. This is not yet another frozen matcha latte shop, it’s an extremely well-conceived café. The founder, Eijiro Tsukada, is committed to featuring high-quality, stone-ground matcha from Kyoto, Japan, and it’s available in a variety of drinks, from ginger matcha lattes to sparkling matcha with yuzu to hand-whisked matcha (you can also buy their matcha and your own little whisk in the retail area, along with handmade ceramics by Japanese and local artisans). Tea lovers will also enjoy genmaicha on tap and cold-brew sencha.\u003c/p>\n\u003cfigure id=\"attachment_128026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/stonemill-okayu-new.jpg\" alt=\"The homey chicken oyaku is perfect for a hearty breakfast or lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/stonemill-okayu-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The homey chicken oyaku is perfect for a hearty breakfast or lunch. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don’t want to just come here for matcha and tea: you actually should show up hungry. The savory menu from \u003cstrong>chef Keisuke Akabori\u003c/strong> includes their chicken oyaku, a homey Japanese version of congee (rice porridge), with chicken roulade, pickled wakame, egg, mixed mushrooms, and green onion ($13); a soy-marinated pork katsu sandwich with housemade tonkatsu sauce and cabbage on fluffy milk bread ($14); and an entirely vegan salad with spring vegetables and barley that gets a note of creaminess from a turnip puree, dressed in a yuzu and miso vinaigrette ($11).\u003c/p>\n\u003cp>The pastry and dessert treats in the case are quite extraordinary—the talented \u003cstrong>Mikiko Yui \u003c/strong>(previously State Bird Provisions, Coi) offers an array of seasonal treats that have a refined Cal-Japanese aesthetic, with some French pastry DNA, and playfulness too. There are black sesame (my favorite) and matcha cream puffs that creatively feature two kinds of dough, and the chocolate tart I tried is one of the best I’ve had, with a crisp layer of \u003cem>feuilletine \u003c/em>at the base, sesame, and kinako (soybean) flour. Chocolate lovers, get it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find more traditional treats like strawberry mochi (made with Dirty Girl strawberries), the vibrant matcha matcha mochi, and cherry blossom/sakura mochi. There’s also a yuzu meringue tart with matcha, and a fluffy Swiss roll cake with coconut cream. Hopefully you go with someone who likes to share. Bring cookies home for later, like the “matcharelli” (a spin on Italian ricciarelli, a type of macaron that has the best chewy-crisp texture—really, these cookies will blow your mind).\u003c/p>\n\u003cp>Through a special partnership with \u003cstrong>Tartine Manufactory\u003c/strong>, you’ll also find a kinako and orange morning bun (who knew that perfect breakfast treat could be improved?), chashu Danish with a touch of mustard and fine seaweed powder, a furikake everything croissant (you guys, it’s stuffed with cream cheese and it’s marvelous), and an exclusive matcha croissant. Carb heaven.\u003c/p>\n\u003cp>The space is simple and serene, with a minimalistic style conceived by Tolleson creative agency and Studio BBA. There are banquettes, soft tones of blue, natural wood tones, and ceramics from local and Japanese potters.\u003c/p>\n\u003cfigure id=\"attachment_128028\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128028\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-interior.jpg\" alt=\"The handsome interior of Cento Osteria.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-interior-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The handsome interior of Cento Osteria. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cento Osteria Opens on the Embarcadero\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/CENTO+OSTERIA/@37.7847584,-122.39061,17z/data=!3m1!4b1!4m5!3m4!1s0x80858077124d4015:0x38e0f45f5bde6793!8m2!3d37.7847542!4d-122.388416\">100 Brannan St., San Francisco\u003c/a>\u003cbr>\nMon-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm\u003c/p>\n\u003cp>Now open on the Embarcadero is \u003ca href=\"https://www.centoosteria.com/\">\u003cstrong>Cento Osteria\u003c/strong>\u003c/a>, chef Donato Scotti’s (Donato Enoteca, Cru, Donato & Co.) first restaurant in San Francisco, and it’s designed to be a comfortable and welcoming space, with room for up to 110 diners and bar guests—there’s also a patio with room for 30. On this project, he’s also working with chef Chris D’Andrea (Saison, Eight Tables) and Donato Restaurant Group executive chef Gianluca Guglielmi.\u003c/p>\n\u003cp>What’s unique about this restaurant’s \u003ca href=\"https://static1.squarespace.com/static/5a8c55d89f07f5f16942ab7c/t/5af2787f8a922dd3141cbbec/1525840002810/CENTO_Dinner_Menu_May2018.pdf\">menu\u003c/a> is that you’ll be traveling all over Italy (if you know your Italian license plate symbols, you’ll be a step ahead in translating dish origins on the menu). There’s baccalà from Venice, ricotta infornata (baked ricotta, Sicilian eggplant caponata) from Ragusa, and, of course, stuffed casonsei pasta from Scotti’s native Bergamo. The menu offers a range of antipasti, housemade pasta, secondi (grilled meats, seafood from the live fire), and contorni (sides), and there are some stellar pizzas coming from the pizza oven (the pizzaiolo was previously at Pizzeria Delfina).\u003c/p>\n\u003cfigure id=\"attachment_128029\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-128029\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/cento-pizza.jpg\" alt=\"The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/cento-pizza-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Parmigiana pizza with fresh mozzarella, eggplant, tomatoes, oregano, basil, Parmigiano-Reggiano. \u003ccite>(Nadia Andreini)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s going to be a popular place for folks living and working in the neighborhood, and where you’ll want to pre-game before a Giants home game. The bar area is comfortable and you’ll find many small producer wines by the glass, eight house cocktails, plenty of amari and grappa, and if you need a little pick-me-up, be sure to order an espresso, since they feature Gianni Frasi’s Laboratorio di Torrefazione Giamaica Caffè from Verona.\u003c/p>\n\u003cp>The osteria is open for dinner nightly, and will be launching apericena (pre-dinner) hours on May 16. Lunch and brunch coming soon.\u003c/p>\n\u003cfigure id=\"attachment_128031\" class=\"wp-caption aligncenter\" style=\"max-width: 383px\">\u003cimg class=\"size-full wp-image-128031\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/dianahenry.jpg\" alt=\"The new book from Diana Henry, <em>How to Eat a Peach</em>.\" width=\"383\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry.jpg 383w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-240x313.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/dianahenry-375x490.jpg 375w\" sizes=\"(max-width: 383px) 100vw, 383px\">\u003cfigcaption class=\"wp-caption-text\">The new book from Diana Henry, \u003cem>How to Eat a Peach\u003c/em>.\u003c/figcaption>\u003c/figure>\n\u003ch2>Special Prix-Fixe Dinner at Gardenias to Celebrate Diana Henry's New Cookbook\u003c/h2>\n\u003cp>Gardenias\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Gardenias/@37.7859874,-122.4348013,17z/data=!3m1!4b1!4m5!3m4!1s0x808580b860180c97:0xe313d1b01d7cfae0!8m2!3d37.7859832!4d-122.4326073\">1963 Sutter St., San Francisco\u003c/a>\u003cbr>\nSunday, June 10, 6pm\u003cbr>\n\u003ca href=\"http://www.gardenias-sf.com/reservations/\">Make Reservations\u003c/a>\u003c/p>\n\u003cp>Prolific British food writer Diana Henry is coming to San Francisco for the launch of her new cookbook, \u003ca href=\"https://www.amazon.com/gp/product/1784724114/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1784724114&linkCode=as2&tag=tablehopper-20&linkId=48c0a4d75a198d0b63e471b3cfadb0e5\">\u003cem>How to Eat a Peach\u003c/em>\u003c/a>, and I can’t think of a better restaurant to host her than \u003ca href=\"http://www.gardenias-sf.com/\">\u003cstrong>Gardenias\u003c/strong>\u003c/a> in Lower Pacific Heights. On Sunday, June 10, the special dinner will include a \u003cstrong>$65 prix-fixe menu\u003c/strong> of griddled squid, lamb kofta, Turkish coffee ice cream, and a glass of sparkling wine; tax, tip, and additional beverages are extra. The book will be for sale at the event, and Diana will be signing copies at the reception and will speak at the dinner.\u003c/p>\n\u003cfigure id=\"attachment_128085\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/foreigncinema.jpg\" alt=\"The spacious dining room at Foreign Cinema.\" width=\"1600\" height=\"1067\" class=\"size-full wp-image-128085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/foreigncinema-520x347.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The spacious dining room at Foreign Cinema. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Somm Takeover at Foreign Cinema\u003c/h2>\n\u003cp>Foreign Cinema\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Foreign+Cinema/@37.7564766,-122.4214711,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3ec8cb0b3f:0x2f54db460b3cf3d9!8m2!3d37.7564724!4d-122.4192824\">2534 Mission St., San Francisco\u003c/a>\u003cbr>\nThursday, May 17, 5:30pm-11pm\u003cbr>\nReservations suggested: \u003ca href=\"https://secure.opentable.com/r/foreign-cinema-reservations-san-francisco?restref=1906\">OpenTable\u003c/a> or call 415-648-7600\u003c/p>\n\u003cp>Wine lovers, you won’t want to miss this \u003cstrong>Somm Takeover\u003c/strong> at \u003ca href=\"http://foreigncinema.com/\">Foreign Cinema\u003c/a> on \u003cstrong>Thursday, May 17\u003c/strong>, with Adam and Andrew Mariani of the popular \u003ca href=\"http://scribewinery.com/\">\u003cstrong>Scribe Winery\u003c/strong>\u003c/a>. They will be curating the restaurant's by-the-glass program for the evening, and the brothers will be circulating the floor during dinner service talking about their wines and pouring flights. Look for some special dishes on the à la carte menu to complement the featured wines. And while you’re there, pick up a copy of the brand-new book (released May 15!), \u003ca href=\"https://www.amazon.com/gp/product/1419729047/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1419729047&linkCode=as2&tag=tablehopper-20&linkId=acc34f6273862ed5497d5f1f46f278af\">\u003cem>The Foreign Cinema Cookbook\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128030\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128030\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/zaytoon-new.jpg\" alt=\"A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/zaytoon-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A midweek meal at Zaytoon will fit the bill (and this isn’t even the full portion!). \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Midweek Meal at Zaytoon Will Fit The Bill\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Zaytoon+Mediterranean/@37.7752461,-122.4401803,17z/data=!3m1!4b1!4m5!3m4!1s0x808580afcdbe7723:0x4aeddc09718a2020!8m2!3d37.7752419!4d-122.4379863\">607 Divisadero St., San Francisco\u003c/a>\u003cbr>\nOpen daily 11am–10pm\u003c/p>\n\u003cp>Sometimes you just want a fulfilling midweek meal, one that tastes fresh and well made, but also delivers some bang for the buck. The newly open \u003ca href=\"http://www.zaytoonsf.com/\">\u003cstrong>Zaytoon\u003c/strong>\u003c/a> in the Nopa neighborhood (right on the Divisadero Corridor) is a fast-casual Mediterranean spot just next door to Bean Bag Cafe, and owner Chris Totah was finally able to get it open after numerous delays. There are 30 seats, and the menu features wraps and platters of their quality lamb shawarma, chicken shawarma (did you know you can get a combo of the two if you can’t decide?), plus kebabs, falafel, burgers, dolmas, and salads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was all set to order a kebab wrap to go one evening, but when I saw a platter of the lamb and chicken shawarma go by, complete with a whole fluffy pita, I did a quick change-up. The lamb comes from Superior Farms and the chicken is free-range, so the sourcing is a cut above. Honestly, it was such an abundant plate for $13, that I was able to use some of the leftover sumac-coated onions, cucumber-tomato salad, and some meaty bits on a salad the next day.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "6 Sonoma County Restaurants to Try Right Now",
"title": "6 Sonoma County Restaurants to Try Right Now",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We’re definitely spoiled for choice when it comes to good restaurants and interesting food options in Wine Country. From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. \u003c/p>\n\u003ch2>Tisza Bistro, Windsor\u003c/h2>\n\u003cfigure id=\"attachment_128060\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg\" alt=\"Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad. But he isn’t a German chef, he says in a heavy Hungarian accent — and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience.\u003c/p>\n\u003cp>Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. It’s just that good, which anything cooked in pork lard tends to be.\u003c/p>\n\u003cp>The restaurant has gained quick momentum with a mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients that make for an intriguing menu ranging from brown-butter artichokes with tarragon and lemon aioli (not lemon and mayonnaise, he specifies), duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut.\u003c/p>\n\u003cp>Not a single dish misses the mark. Not one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Food has to taste good first,” Karkus says, “and look good second.” He’s achieved both, with perfectly cooked greens and beans, clever touches like balsamic “pearls” (a molecular gastronomy technique) that aren’t overly precious, deeply flavorful infusions of spices and herbs, and perfectly crisp salmon and duck skin.\u003c/p>\n\u003cp>Tisza is named after a meandering Hungarian river and its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. Plus, the schnitzel ain’t bad.\u003c/p>\n\u003cp>Especially worth a try is the roasted Castroville artichoke with tarragon brown butter and preserved lemon ($10) — a huge artichoke bathed in nutty butter with creamy lemon aioli. We’re never quite sure about the proper way to eat an artichoke, but you’ll find the meatiest bits on the bigger petals, though we’d rather just spoon the aioli into our mouths when it comes right down to it. There’s no getting around the calories here, but it’s intensely worth sharing around the table.\u003c/p>\n\u003cp>And as for that wiener schnitzel ($23), this version has no relationship to a sad piece of dry pork dropped in a deep-fat fryer — which is the sibling of chicken-fried steak, something no one should eat willingly. Instead, this dish of veal is rolled in bread crumbs and fried in butter and pork fat. Add a squeeze of lemon, and life suddenly seems a lot better.\u003c/p>\n\u003cp>Lamb can be a tough sell, but Tisza’s braised lamb shoulder ($26), a long-cooked cut, is tender and beefy. It’s served with Bohemian yeast dumplings, which are a bit like steamed bao, a sticky sort of dough ball whose only purpose is to soak up au jus. Similarly, there are so many ways preserved duck leg can go wrong —they’re either greasy or fatty, and often a bit gray inside, with a rubbery skin. But with his roasted Liberty Farm duck confit ($18), Karkus again gets a super- crispy skin (“I love it to be crispy,” he says) by searing off the deep red meat. Brandied cherries are, well, the cherry on the confit.\u003c/p>\n\u003cp>Finally, the undersell of the menu is the rolled crepe with walnut cream ($6). It’s a treasured Hungarian dessert called palatschinke, and Karkus notes that the soft, papery crepe puts any French buckwheat imposter to shame. “You should be able to eat it like this,” he mimes, pressing his lips together. No teeth needed. Rolled instead of folded into a triangle, palatschinke is filled with a walnut cream surrounded by rum raisins (boozy fruit is a popular theme) and swooshes of real chocolate ganache. Nutella be damned.\u003c/p>\n\u003cp>Tisza Bistro is open for breakfast, lunch, and dinner. 8757 Old Redwood Highway, Windsor, 707-838-5100, \u003ca href=\"http://tiszabistro.com/\">tiszabistro.com\u003c/a>\u003c/p>\n\u003ch2>Duke’s Common, Healdsburg\u003c/h2>\n\u003cfigure id=\"attachment_128057\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg\" alt=\"Snacks and sticks from Duke’s Common in Healdsburg.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Snacks and sticks from Duke’s Common in Healdsburg. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bridging the gap between front of house and back of house, restaurant, or bar, lofty versus unpretentious, Duke’s Common in Healdsburg is the halfway point — literally and figuratively — between the classic American cafe dining of Brass Rabbit (109 Plaza St.) and unfiltered farm-to-table booziness of Duke’s Spirited Cocktails (111 Plaza St.).\u003c/p>\n\u003cp>Housed in the former Scopa space, the Common is an eat and drink spot where everyone’s welcome (something not always easy to find in the ’Burg) — with 30-somethings balancing toddlers on their hips while sipping Prosecco, the pre-dinner crowd can grab a quick nibble and glass of wine, and after-hours revelers can stuff down some Disco Fries before boogieing home to bed.\u003c/p>\n\u003cp>Keeping in that unruffled spirit of hale and hearty bites like fries doused with gravy and tubs of shrimp and grits, it’s clear to see that Duke’s Common doesn’t take itself the least bit seriously. There’s a brief but eclectic lineup of things on skewers (mushrooms, chicken, corn dogs), small bites like the insanely popular McChicken sandwich, and slightly larger bites that include slices of pizza for $4 or a burrito stuffed with falafel, along with cocktails, wine, and beer. We ordered just about the entire menu for under $100, much to our surprise.\u003c/p>\n\u003cp>Duke’s Common has arrived in the right place at the right time — a place for all of us to gather, whether we’re plastic dish or white tablecloth kinds of diners. Nothing on the menu is more than $10. Don’t miss the Maple Bacon Donut ($3), which is actually more of a mapleglazed beignet. Big flavors make up for the tiny size. Recommended: Catch all bacon and glaze crumbs into waxed paper, then upturn into your open mouth. Refuse to acknowledge you just did that.\u003c/p>\n\u003cp>109A Plaza St., Healdsburg, 707-431-1105, \u003ca href=\"https://www.dukescommon.com/\">dukescommon.com\u003c/a>.\u003c/p>\n\u003ch2>What A Chicken! Petaluma\u003c/h2>\n\u003cfigure id=\"attachment_128061\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg\" alt=\"Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Petaluma is going gonzo for What A Chicken!, a budget-friendly barbecue spot, which specializes in — you guessed it — chicken.\u003c/p>\n\u003cp>You’ll smell it before you see it, with a massive grill perfuming the entire block with mesquite smoke and grilling chicken. Prepare to drool a little. Once you’ve passed through the mist of sizzling poultry, it’s an order-at-the- counter affair. Choose from mixed-grill plates, as well as tacos, fall-off-the-bone ribs, and so-so-sides like potato salad, coleslaw, and Spanish rice. Instead, get the freshly made corn tortillas and spend some time at the salsa bar. There’s usually a line, so you’ll have time to ponder the menu.\u003c/p>\n\u003cp>We found the chicken to be wonderfully flavored, but a bit dry. Doused with fiery pineapple salsa and wrapped in a warm tortilla, it’s easier to see why folks are so impressed. That and the prices: You’ll get a two-item, two-side plate and a drink for $7, hearty tacos are $3, and burritos around $7 as well. Super plus: A selection of icy aguas frescas are delightfully cool and sweet, taking some of the bite out of the spicier salsas.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/what-a-chicken-petaluma\">What A Chicken!\u003c/a>: 708 E. Washington St., Petaluma, 510-776-7615. \u003c/p>\n\u003ch2>The Grove Cafe, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg\" alt=\"Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for a little lunchtime dignity at the office. So long to sad brown paper sacks, desiccated Lean Cuisines warmed up in a dirty microwave, and worst of all, whatever stinky thing you had for dinner last night that’s making us all retch at our desks. I make it a practice to publicly humiliate anyone with the chutzpah to bring a steaming plate of fish stew, garlic curry, or god forbid, tuna salad near my workstation.\u003c/p>\n\u003cp>That’s why I’m convinced that Redwood Credit Union’s new Grove Cafe is the future of the office lunch.\u003c/p>\n\u003cp>Simple daily menus are placed near the entrance to the bright, modern space and include dishes like blackened chicken flatbread with sweet corn and red onion ($6), roast cauliflower and pear soup ($3.50), Korean barbecue chicken in lettuce cups ($8), a grilled veggie sandwich with sun-dried tomato pesto and goat cheese ($6), fresh beet salad with arugula ($6.75), made-to-order sandwiches, and burritos (all under $9).\u003c/p>\n\u003cp>There are no servers or waitstaff. Instead, diners simply pick a dish or two on the touchscreen monitor, pay with a credit card and sit down. Minutes later, your number is called and your order ready for pickup at the counter. No muss, no fuss, no lost time when your lunch hour is ticking quickly by.\u003c/p>\n\u003cp>While the cafe isn’t locally owned or Michelin-starred (it is part of international food service conglomerate Compass Group, which operates cafes and food services for businesses, schools, and hospitals, including Bon Appetit Management and Wolfgang Puck Catering), the simple idea is efficient, inexpensive, and what office drones (myself included) could really use on days when simply putting food in our faces is something of a luxury.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grove-cafe-santa-rosa\">Grove Cafe\u003c/a>: Open Monday-Friday. Breakfast, 8:30-10 a.m.; lunch, 11:30 a.m-1:30 p.m.; snacks, 1:30-3 p.m. 3033 Cleveland Ave., Santa Rosa \u003c/p>\n\u003ch2>Zoftig, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128058\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg\" alt=\"Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former owners of Calistoga’s acclaimed JoLe restaurant have brought their talents to Santa Rosa with a breakfast and lunch spot that’s truly zoftig.\u003c/p>\n\u003cp>“My grandmother always said live life with zoftig,” said co-owner Matt Spector. A Holocaust survivor, she often used the Yiddish term that roughly translates as “fullness” that comes with being well-fed.\u003c/p>\n\u003cp>Focused on simple yet well-made sandwiches, salads, and bowls, the concept doesn’t sound particularly fascinating at first pass. Until you realize that Matt makes everything from scratch — from the roasted chicken and Diestel turkey to oven-roasted tomatoes, and fresh porchetta for his own take on a Vietnamese banh mi.\u003c/p>\n\u003cp>It’s a grab-and-go lunchtime spot near downtown Santa Rosa that’s far better than it actually needs to be, featuring bread from their next-door neighbors at Goguette, fresh chicories, kale from FEED Sonoma, and salad add-ins including paprika roasted cauliflower, goat Gouda, and grilled Crimini mushrooms. Must-tries include the roasted chicken ($11.50) and the banh mi ($12).\u003c/p>\n\u003cp>57 Montgomery Drive, Santa Rosa, 707-738-3558, \u003ca href=\"https://www.instagram.com/zoftigeatery/\">instagram.com/zoftigeatery\u003c/a>\u003c/p>\n\u003ch2>Cascabel, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128056\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-128056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s hard not to get enthusiastic about Cascabel, the newest addition to Santa Rosa’s Montgomery Village restaurant lineup. We found several menu standouts at this casual tequila bar and grill, including a sweet-and-savory Oaxacan mole, meltingly soft barbacoa, spicy shrimp ceviche, and homey arroz con leche.\u003c/p>\n\u003cp>For the barbacoa pancakes ($10), Cascabel uses a low-temp sous vide technique to slowcook meats overnight, then a pan fry to caramelize and crisp. In the case of barbacoa, the sweet shredded beef is butter-soft, but propped up with an intense mole sauce that commands respect. Piled atop a soft potato latke with crema and red onion, it’s a menu favorite. Also worth a try are the chicken tinga enchiladas with mole poblano ($13) and the Cocoyoc salad ($13). With achiote-marinated chicken, pineapple relish, red onion, toasted pumpkin seeds, and a pumpkin seed-serrano chile vinaigrette, the Cocoyoc is a lighter way to enjoy the intense flavors of Cascabel in a calorically virtuous way.\u003c/p>\n\u003cp>909 Village Court, Santa Rosa, 707-521-9444, \u003ca href=\"http://cascabelbayarea.com/santa-rosa/\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-to-try-right-now-may-june-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’re definitely spoiled for choice when it comes to good restaurants and interesting food options in Wine Country. From an Old World-inspired modern bistro in Windsor to a small Santa Rosa breakfast-and-lunch spot where everything is made from scratch, we’ve rounded up a tasty selection to put on your “must-try” list for spring and summer dining. \u003c/p>\n\u003ch2>Tisza Bistro, Windsor\u003c/h2>\n\u003cfigure id=\"attachment_128060\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg\" alt=\"Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128060\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI1117_TISZABISTRO_KALE_854452-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Kale salad with pomegranate, Parmesan, wine-soaked currants and walnut vinaigrette at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Krisztian Karkus isn’t sure if he wants everyone to know how good his wiener schnitzel is. He has a special recipe, sure, and it’s pan-fried in butter and pork lard with fresh lingonberry jam and homemade cucumber salad. But he isn’t a German chef, he says in a heavy Hungarian accent — and he doesn’t want his new restaurant, Tisza Bistro in Windsor, to be pigeon-holed as an ethnic dining experience.\u003c/p>\n\u003cp>Trouble is, he already has fans coming in weekly for a plate of the breadcrumb-topped veal. It’s just that good, which anything cooked in pork lard tends to be.\u003c/p>\n\u003cp>The restaurant has gained quick momentum with a mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients that make for an intriguing menu ranging from brown-butter artichokes with tarragon and lemon aioli (not lemon and mayonnaise, he specifies), duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut.\u003c/p>\n\u003cp>Not a single dish misses the mark. Not one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Food has to taste good first,” Karkus says, “and look good second.” He’s achieved both, with perfectly cooked greens and beans, clever touches like balsamic “pearls” (a molecular gastronomy technique) that aren’t overly precious, deeply flavorful infusions of spices and herbs, and perfectly crisp salmon and duck skin.\u003c/p>\n\u003cp>Tisza is named after a meandering Hungarian river and its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. Plus, the schnitzel ain’t bad.\u003c/p>\n\u003cp>Especially worth a try is the roasted Castroville artichoke with tarragon brown butter and preserved lemon ($10) — a huge artichoke bathed in nutty butter with creamy lemon aioli. We’re never quite sure about the proper way to eat an artichoke, but you’ll find the meatiest bits on the bigger petals, though we’d rather just spoon the aioli into our mouths when it comes right down to it. There’s no getting around the calories here, but it’s intensely worth sharing around the table.\u003c/p>\n\u003cp>And as for that wiener schnitzel ($23), this version has no relationship to a sad piece of dry pork dropped in a deep-fat fryer — which is the sibling of chicken-fried steak, something no one should eat willingly. Instead, this dish of veal is rolled in bread crumbs and fried in butter and pork fat. Add a squeeze of lemon, and life suddenly seems a lot better.\u003c/p>\n\u003cp>Lamb can be a tough sell, but Tisza’s braised lamb shoulder ($26), a long-cooked cut, is tender and beefy. It’s served with Bohemian yeast dumplings, which are a bit like steamed bao, a sticky sort of dough ball whose only purpose is to soak up au jus. Similarly, there are so many ways preserved duck leg can go wrong —they’re either greasy or fatty, and often a bit gray inside, with a rubbery skin. But with his roasted Liberty Farm duck confit ($18), Karkus again gets a super- crispy skin (“I love it to be crispy,” he says) by searing off the deep red meat. Brandied cherries are, well, the cherry on the confit.\u003c/p>\n\u003cp>Finally, the undersell of the menu is the rolled crepe with walnut cream ($6). It’s a treasured Hungarian dessert called palatschinke, and Karkus notes that the soft, papery crepe puts any French buckwheat imposter to shame. “You should be able to eat it like this,” he mimes, pressing his lips together. No teeth needed. Rolled instead of folded into a triangle, palatschinke is filled with a walnut cream surrounded by rum raisins (boozy fruit is a popular theme) and swooshes of real chocolate ganache. Nutella be damned.\u003c/p>\n\u003cp>Tisza Bistro is open for breakfast, lunch, and dinner. 8757 Old Redwood Highway, Windsor, 707-838-5100, \u003ca href=\"http://tiszabistro.com/\">tiszabistro.com\u003c/a>\u003c/p>\n\u003ch2>Duke’s Common, Healdsburg\u003c/h2>\n\u003cfigure id=\"attachment_128057\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg\" alt=\"Snacks and sticks from Duke’s Common in Healdsburg.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_DUKESCOMMON_FULLTABLE_867877-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Snacks and sticks from Duke’s Common in Healdsburg. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bridging the gap between front of house and back of house, restaurant, or bar, lofty versus unpretentious, Duke’s Common in Healdsburg is the halfway point — literally and figuratively — between the classic American cafe dining of Brass Rabbit (109 Plaza St.) and unfiltered farm-to-table booziness of Duke’s Spirited Cocktails (111 Plaza St.).\u003c/p>\n\u003cp>Housed in the former Scopa space, the Common is an eat and drink spot where everyone’s welcome (something not always easy to find in the ’Burg) — with 30-somethings balancing toddlers on their hips while sipping Prosecco, the pre-dinner crowd can grab a quick nibble and glass of wine, and after-hours revelers can stuff down some Disco Fries before boogieing home to bed.\u003c/p>\n\u003cp>Keeping in that unruffled spirit of hale and hearty bites like fries doused with gravy and tubs of shrimp and grits, it’s clear to see that Duke’s Common doesn’t take itself the least bit seriously. There’s a brief but eclectic lineup of things on skewers (mushrooms, chicken, corn dogs), small bites like the insanely popular McChicken sandwich, and slightly larger bites that include slices of pizza for $4 or a burrito stuffed with falafel, along with cocktails, wine, and beer. We ordered just about the entire menu for under $100, much to our surprise.\u003c/p>\n\u003cp>Duke’s Common has arrived in the right place at the right time — a place for all of us to gather, whether we’re plastic dish or white tablecloth kinds of diners. Nothing on the menu is more than $10. Don’t miss the Maple Bacon Donut ($3), which is actually more of a mapleglazed beignet. Big flavors make up for the tiny size. Recommended: Catch all bacon and glaze crumbs into waxed paper, then upturn into your open mouth. Refuse to acknowledge you just did that.\u003c/p>\n\u003cp>109A Plaza St., Healdsburg, 707-431-1105, \u003ca href=\"https://www.dukescommon.com/\">dukescommon.com\u003c/a>.\u003c/p>\n\u003ch2>What A Chicken! Petaluma\u003c/h2>\n\u003cfigure id=\"attachment_128061\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg\" alt=\"Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/whatachicken_plate_overhead-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Petaluma BBQ spot features barbecue chicken, ribs, fresh salsas and tortillas. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Petaluma is going gonzo for What A Chicken!, a budget-friendly barbecue spot, which specializes in — you guessed it — chicken.\u003c/p>\n\u003cp>You’ll smell it before you see it, with a massive grill perfuming the entire block with mesquite smoke and grilling chicken. Prepare to drool a little. Once you’ve passed through the mist of sizzling poultry, it’s an order-at-the- counter affair. Choose from mixed-grill plates, as well as tacos, fall-off-the-bone ribs, and so-so-sides like potato salad, coleslaw, and Spanish rice. Instead, get the freshly made corn tortillas and spend some time at the salsa bar. There’s usually a line, so you’ll have time to ponder the menu.\u003c/p>\n\u003cp>We found the chicken to be wonderfully flavored, but a bit dry. Doused with fiery pineapple salsa and wrapped in a warm tortilla, it’s easier to see why folks are so impressed. That and the prices: You’ll get a two-item, two-side plate and a drink for $7, hearty tacos are $3, and burritos around $7 as well. Super plus: A selection of icy aguas frescas are delightfully cool and sweet, taking some of the bite out of the spicier salsas.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/what-a-chicken-petaluma\">What A Chicken!\u003c/a>: 708 E. Washington St., Petaluma, 510-776-7615. \u003c/p>\n\u003ch2>The Grove Cafe, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg\" alt=\"Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-128055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/grove_1_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Grove Cafe in the Redwood Credit Union headquarters in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s time for a little lunchtime dignity at the office. So long to sad brown paper sacks, desiccated Lean Cuisines warmed up in a dirty microwave, and worst of all, whatever stinky thing you had for dinner last night that’s making us all retch at our desks. I make it a practice to publicly humiliate anyone with the chutzpah to bring a steaming plate of fish stew, garlic curry, or god forbid, tuna salad near my workstation.\u003c/p>\n\u003cp>That’s why I’m convinced that Redwood Credit Union’s new Grove Cafe is the future of the office lunch.\u003c/p>\n\u003cp>Simple daily menus are placed near the entrance to the bright, modern space and include dishes like blackened chicken flatbread with sweet corn and red onion ($6), roast cauliflower and pear soup ($3.50), Korean barbecue chicken in lettuce cups ($8), a grilled veggie sandwich with sun-dried tomato pesto and goat cheese ($6), fresh beet salad with arugula ($6.75), made-to-order sandwiches, and burritos (all under $9).\u003c/p>\n\u003cp>There are no servers or waitstaff. Instead, diners simply pick a dish or two on the touchscreen monitor, pay with a credit card and sit down. Minutes later, your number is called and your order ready for pickup at the counter. No muss, no fuss, no lost time when your lunch hour is ticking quickly by.\u003c/p>\n\u003cp>While the cafe isn’t locally owned or Michelin-starred (it is part of international food service conglomerate Compass Group, which operates cafes and food services for businesses, schools, and hospitals, including Bon Appetit Management and Wolfgang Puck Catering), the simple idea is efficient, inexpensive, and what office drones (myself included) could really use on days when simply putting food in our faces is something of a luxury.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/grove-cafe-santa-rosa\">Grove Cafe\u003c/a>: Open Monday-Friday. Breakfast, 8:30-10 a.m.; lunch, 11:30 a.m-1:30 p.m.; snacks, 1:30-3 p.m. 3033 Cleveland Ave., Santa Rosa \u003c/p>\n\u003ch2>Zoftig, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128058\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg\" alt=\"Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0218_ZOFTIFG_PHILLY_867887-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Philly sandwich with fried chicken breast, provolone, oven roasted tomatoes and broccoli rabe. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Former owners of Calistoga’s acclaimed JoLe restaurant have brought their talents to Santa Rosa with a breakfast and lunch spot that’s truly zoftig.\u003c/p>\n\u003cp>“My grandmother always said live life with zoftig,” said co-owner Matt Spector. A Holocaust survivor, she often used the Yiddish term that roughly translates as “fullness” that comes with being well-fed.\u003c/p>\n\u003cp>Focused on simple yet well-made sandwiches, salads, and bowls, the concept doesn’t sound particularly fascinating at first pass. Until you realize that Matt makes everything from scratch — from the roasted chicken and Diestel turkey to oven-roasted tomatoes, and fresh porchetta for his own take on a Vietnamese banh mi.\u003c/p>\n\u003cp>It’s a grab-and-go lunchtime spot near downtown Santa Rosa that’s far better than it actually needs to be, featuring bread from their next-door neighbors at Goguette, fresh chicories, kale from FEED Sonoma, and salad add-ins including paprika roasted cauliflower, goat Gouda, and grilled Crimini mushrooms. Must-tries include the roasted chicken ($11.50) and the banh mi ($12).\u003c/p>\n\u003cp>57 Montgomery Drive, Santa Rosa, 707-738-3558, \u003ca href=\"https://www.instagram.com/zoftigeatery/\">instagram.com/zoftigeatery\u003c/a>\u003c/p>\n\u003ch2>Cascabel, Santa Rosa\u003c/h2>\n\u003cfigure id=\"attachment_128056\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-128056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/HI0118_CASCABEL_CHIPS_867892-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s hard not to get enthusiastic about Cascabel, the newest addition to Santa Rosa’s Montgomery Village restaurant lineup. We found several menu standouts at this casual tequila bar and grill, including a sweet-and-savory Oaxacan mole, meltingly soft barbacoa, spicy shrimp ceviche, and homey arroz con leche.\u003c/p>\n\u003cp>For the barbacoa pancakes ($10), Cascabel uses a low-temp sous vide technique to slowcook meats overnight, then a pan fry to caramelize and crisp. In the case of barbacoa, the sweet shredded beef is butter-soft, but propped up with an intense mole sauce that commands respect. Piled atop a soft potato latke with crema and red onion, it’s a menu favorite. Also worth a try are the chicken tinga enchiladas with mole poblano ($13) and the Cocoyoc salad ($13). With achiote-marinated chicken, pineapple relish, red onion, toasted pumpkin seeds, and a pumpkin seed-serrano chile vinaigrette, the Cocoyoc is a lighter way to enjoy the intense flavors of Cascabel in a calorically virtuous way.\u003c/p>\n\u003cp>909 Village Court, Santa Rosa, 707-521-9444, \u003ca href=\"http://cascabelbayarea.com/santa-rosa/\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-to-try-right-now-may-june-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "The flip side of gentrification, told through one town",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
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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",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
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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/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "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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