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"content": "\u003cp>A bipartisan bill Congress passed this week spells out how the federal government will spend $1.3 trillion.\u003c/p>\n\u003cp>It also allocates some smaller amounts: the money customers leave behind as tips in restaurants, nail salons, and other businesses.\u003c/p>\n\u003cp>The legislation makes it clear that tips belong to the workers who receive them, and can't be taken by their employers, managers, or supervisors.\u003c/p>\n\u003cp>\"For the millions of workers who rely on their tips to pay their bills and support their families — most of whom are women — this change comes as a sigh of relief,\" says Sen. Patty Murray, D-Wash., who pushed to include the language in the omnibus spending bill.\u003c/p>\n\u003cp>The long-standing policy that tips belong to workers had been called into question by \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/14/570927260/trump-administration-proposes-rule-that-could-change-distribution-of-tips\" target=\"_blank\">a proposed rule from the Trump administration's\u003c/a> Labor Department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rule was intended to encourage more sharing of tips with cooks and dishwashers. But critics said it would have allowed business owners to pocket the money themselves. When the Labor Department asked for public comment on the proposal, \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/583461856/its-last-call-for-trump-administration-proposal-on-tip-control-in-restaurant-ind\" target=\"_blank\">more than 375,000 people\u003c/a> responded.\u003c/p>\n\u003cp>\"Workers across the country organized and made their voices heard,\" Murray says. \"Those workers sent the Trump administration a message.\"\u003c/p>\n\u003cp>Many restaurant servers are already required to share a portion of their tips with hostesses and busboys. But restaurant owners have not been allowed to require such tip pooling with \"back-of-the-house\" workers. Some owners complain that creates an unfair pay gap between tipped workers in the \"front of the house,\" and lower-paid workers in the kitchen.\u003c/p>\n\u003cp>\"Cooks historically and even today have always received the short end of the stick in terms of the tip world,\" says Kurt Huffman, who runs more than two dozen restaurants in Portland, Ore.\u003c/p>\n\u003cp>Kitchen workers in his restaurants earn starting wages of about $13.50 an hour. With tips, servers can earn two or three times as much.\u003c/p>\n\u003cp>The spending bill passed this week amends the Fair Labor Standards Act to allow mandatory tip sharing with back-of-the-house employees. But it also includes explicit safeguards to prevent employers from skimming tips or using that money to compensate managers and supervisors.\u003c/p>\n\u003cp>\"This is a huge victory for tipped workers everywhere,\" says Judi Conti, government affairs director for the National Employment Law Project. \"It makes clear that tips are the property of workers and under no circumstances can employers keep them.\"\u003c/p>\n\u003cp>Conti notes the legislation allows for broader tip pools only when all of the workers in the pool are paid at least minimum wage. The measure also adds robust penalties for tip theft and allows workers to sue to recover any tips that are stolen. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"title": "East Bay Bakeries Doing The Rye Thing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n",
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"excerpt": "As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.",
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"description": "As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay for fresh-baked rye and found six guide-worthy bakeries making quality loaves.",
"title": "East Bay Bakeries Doing The Rye Thing | KQED",
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"headline": "East Bay Bakeries Doing The Rye Thing",
"datePublished": "2018-03-21T09:34:37-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_125539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0790-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0790-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a born and bred Jewish New Yorker, I recently started craving rye bread. Nostalgic for a taste of lower Manhattan, I began searching the East Bay and \u003ca href=\"https://www.kqed.org/bayareabites/126157/san-francisco-bakeries-doing-the-rye-thing\">San Francisco\u003c/a> for fresh-baked rye and found ten guide-worthy bakeries making quality loaves.\u003c/p>\n\u003cp>Having lived half my life in the Bay Area, I've developed a California conscience about knowing where my food comes from. And, in my quest for satisfying my appetite, it has become equally important to know the best business practices of companies supplying products I crave, and ultimately purchase.\u003c/p>\n\u003cp>So, in searching for rye bread, besides taste, texture, and loaf longevity; I also wanted to know about the bakeries choices regarding: source and quality of ingredients, environmentally-conscious production processes, benefits for employees and hiring practices, community involvement, and altruistic endeavors. My intention was to not only satisfy my yen but to also support local bakeries doing the right thing.\u003c/p>\n\u003cp>I was open to exploring and tasting a variety of types beyond the classic Jewish deli rye and found a range of styles originating from mostly European countries. The bakeries in this guide are primarily based in the East Bay but four out of the six businesses distribute their products within stores throughout the Bay Area. \u003c/p>\n\u003cp>Historically, dark rye was a staple back in the \u003ca href=\"http://www.medievalists.net/2013/07/bread-in-the-middle-ages/\">Middle Ages\u003c/a> and was typically the bread for lower classes, while lighter wheat was reserved for upper class folks. The wheat bread was considered healthier and easier to digest, and during this period a horrific illness known as \"holy fire\" or “\u003ca href=\"http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM\">Saint Anthony's fire\u003c/a>” reached epidemic proportions. The origin of this syndrome remained a mystery until 1670 when a French physician, Thuillier, discovered that the cause of this illness, now known as \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1637017/\">ergotism\u003c/a>, was \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379517/\">ergot\u003c/a> poisoning from infected rye bread. Currently, technology to sanitize grains has \u003ca href=\"https://www.researchgate.net/publication/272479115_Cases_of_ergotism_in_livestock_and_associated_ergot_alkaloid_concentrations_in_feed\">eliminated ergotism as a human disease\u003c/a> but it remains a problem with livestock and other animals.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These days, \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">whole grain rye bread\u003c/a> is seen as a healthy alternative to white bread because it is high in fiber, low in fat, and has a lower \u003ca href=\"https://en.wikipedia.org/wiki/Glycemic_index\">glycemic index\u003c/a>—which results in less of a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">spike in blood sugar\u003c/a> after eating.\u003c/p>\n\u003cp>If you are concerned about gluten, you should know that rye is not gluten-free, but it does have less gluten than wheat. However, this is why wheat flour is typically included in rye bread—to compensate for \u003ca href=\"https://en.wikipedia.org/wiki/Rye_bread\">rye's lower gluten levels\u003c/a>, which along with the enzyme rye amylase, inhibits the dough from rising. Naturally fermented sourdough starter helps the leavening process as well but most pure rye-only breads, like German-style \u003ca href=\"https://en.wikipedia.org/wiki/Pumpernickel\">pumpernickel\u003c/a>, are extremely dense. All the ryes featured in this guide include some wheat flour in the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_125537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0534-new.jpg\" alt=\"Rye Breads from East Bay bakeries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rye Breads from East Bay bakeries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tasting the Rye\u003c/strong>\u003cbr>\nThe rye tasting was based on sampling the fresh bread plain and then tasting it as toast with unsalted butter. I was curious about flavor, consistency, the relationship between crust and \u003ca href=\"http://www.thefreshloaf.com/faqs/glossary\">crumb\u003c/a>, the effect of toasting the bread, and loaf longevity. After three days of storage, using \u003ca href=\"http://www.joseybakerbread.com/home\">Josey Baker’s\u003c/a> advice on \u003ca href=\"http://www.joseybakerbread.com/love-your-loaf/\">How To Love Your Loaf\u003c/a>, the breads were assessed for level of freshness and eat-ability – both plain and toasted.\u003c/p>\n\u003cp>\u003cstrong>Check out the Ryes sampled in the East Bay:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_125555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0184-new.jpg\" alt=\"La Farine's Rustic Rye Batard and Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard and Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.lafarine.com/\">La Farine\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads/\">\u003cstrong>Rustic Rye Batard and Rye Raisin Rolls\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Rustic Rye Batard\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt and caraway seeds. Price: $4.35\u003c/p>\n\u003cp>\u003cem>Rye Raisin Rolls\u003c/em>: Unbleached white flour, organic whole wheat flour, organic rye flour, natural fermented rye starter, water, salt, caraway seeds, golden raisins, cornmeal. Price: $1.55\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Rustic Rye Batard\u003c/em> is a classic light country rye, naturally fermented (long fermentation), and has a chewy, spongy crumb with medium density and a contrasting harder crispy crust. There is a good ratio of caraway seeds providing robust flavor. As toast with butter, there was an added crunch to the surface that blended perfectly with the chewy interior. The taste and texture reminded me of NYC rye and satisfied my craving. At day three, the bread was still moist in the center, but was best toasted.\u003c/p>\n\u003cfigure id=\"attachment_125558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0425-new.jpg\" alt=\"La Farine's Rustic Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0425-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rustic Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Rye Raisin Rolls\u003c/em> are dense, moist and chewy with a hint of sweetness from the raisins that contrasts with the savory caraway seeds. The cornmeal crust adds a nice crunchy texture. Toasted with butter the crust became a bit tough so I preferred the roll fresh. The cut roll was hard by day three, so best eaten on day one.\u003c/p>\n\u003cfigure id=\"attachment_125559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0452-new.jpg\" alt=\"La Farine's Rye Raisin Roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0452-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's Rye Raisin Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nOwner Jeff Dodge believes that La Farine has a \u003ca href=\"http://www.lafarine.com/community/\">commitment to the neighborhoods\u003c/a> they serve, and so the bakery donates leftover goods \u003cem>daily\u003c/em> to \u003ca href=\"http://www.healingimprovisations.net/social/dailybread.htm\">Daily Bread\u003c/a>—which picks up and distributes the products to local food banks and other organizations in need. A couple of local senior centers also pick up and distribute leftovers from La Farine. The bakery is also very supportive of East Bay public schools.\u003c/p>\n\u003cp>La Farine uses a combination of organic (from \u003ca href=\"http://giustos.com/\">Giusto's\u003c/a>) and non-organic locally-sourced flours (\u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a>, \u003ca href=\"http://www.ardentmills.com/our-facilities/\">Ardent Mills\u003c/a>), that according to Dodge doesn't compromise taste while keeping costs accessible to consumers. The bakery supports environmentally-friendly practices and is a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a>. Dodge says they recycle 95% of everything they take into the bakery.\u003c/p>\n\u003cp>Regarding employee benefits, workers make much higher than minimum wage on average ($18.60 before benefits), working 32 hours a week entitles workers to full benefits, they get health and dental insurance as well as anniversary and holiday bonuses.\u003c/p>\n\u003cfigure id=\"attachment_125563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6883-new.jpg\" alt=\"The bread display inside La Farine Bakery in Oakland\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6883-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bread display inside La Farine Bakery in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/La+Farine+Bakery,+Oakland,+CA/@37.8236629,-122.2660398,12z/data=!3m1!4b1?hl=en\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>3411 Fruitvale Avenue, Oakland\u003c/li>\n\u003cli>6323 College Avenue, Oakland\u003c/li>\n\u003cli>4094 Piedmont Avenue, Oakland\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0214-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.acmebread.com/\">Acme Bread Company\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.acmebread.com/bread/rye\">\u003cstrong>New York Rye and Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>New York Rye:\u003c/em> Water, organic unbleached wheat flour (organic malted barley flour), organic rye flour, sea salt, whole caraway seed, ground fennel, coriander, caraway seeds and yeast. Price: $4.32\u003c/p>\n\u003cp>\u003cem>Sourdough Rye:\u003c/em> Organic unbleached wheat flour (organic malted barley flour), water, organic whole rye flour, organic whole wheat flour, French hard cider and sea salt. (\u003cem>not available on Sunday\u003c/em>) Price: $3.55\u003c/p>\n\u003cp>Acme also sells: \u003cem>Rye Raisin Rabbits (available Monday, Wednesday, Friday, Saturday), Current Pumpernickel (only Thursday), Pumpernickel (only Thursday, Tuesday), Dark Rye with Sunflower Seeds (only Friday)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6917-new.jpg\" alt=\"Baking inside Acme Bread Company in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6917-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baking inside Acme Bread Company in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nAcme's \u003cem>New York Rye\u003c/em> is light, spongy and airy with good caraway seed flavor that is not overpowering. The ground fennel and coriander flavors are not obvious and there is not as strong a sour flavor as with other ryes tasted. The crust is a bit chewy and hard to pull apart. When toasted with butter, the crust is crispy, thin, and works better as a complement to the chewy crumb. By day three, the bread was still soft and moist and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125573\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0467-new.jpg\" alt=\"Acme's New York rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0467-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's New York rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Sourdough Rye\u003c/em> is a medium seedless rye that includes French hard cider and was developed specifically for Chez Panisse to accompany oysters. (Steven Sullivan, one of the founders of Acme, baked bread at Chez Panisse before starting the company.) The loaf has a smooth exterior and is dense and spongy. You can smell the sourdough as well as taste the sweetness from the cider. The consistency is almost cake-like when plain. As toast with butter the crust crisps up and the bread is not as cakey - I preferred the fresh bread untoasted. By day three the bread was still moist, although a bit tougher, and tasted best as toast.\u003c/p>\n\u003cfigure id=\"attachment_125575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0238-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125574\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0472-new.jpg\" alt=\"Acme's sourdough rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0472-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme's sourdough rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nAcme uses only organic flour for their products, sourced from \u003ca href=\"http://www.kgbakerysupply.com/\">Keith Giusto Bakery Supply (KGBS)\u003c/a>. Other ingredients used are also organic and locally-sourced but may vary at times due to availability and cost.\u003c/p>\n\u003cp>Leftover products from the day are donated to charitable organizations, schools, and non-profits; and other goods that are damaged or returned are donated to produce organic livestock feed.\u003c/p>\n\u003cp>In terms of environmentally-friendly practices, Acme's Berkeley wholesale bakery generates much of its own electricity using photovoltaic panels and they use renewable biodiesel to fuel the delivery trucks and generators.\u003c/p>\n\u003cp>Employees receive benefit packages including: health insurance, 401K with employer matching, paid lunch breaks; and the minimum wage at Acme is $15 an hour with the average wage being around $20 an hour. \u003c/p>\n\u003cfigure id=\"attachment_125578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6903-new.jpg\" alt=\"Outside Acme Bread in Berkeley\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6903-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Acme Bread in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail locations: \u003ca href=\"https://www.google.com/maps/search/Acme+Bread+Co+retail/@37.8409917,-122.363789,11.39z\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1601 San Pablo Avenue, Berkeley\u003c/li>\n\u003cli>1 Ferry Building, San Francisco\u003c/li>\n\u003c/ul>\n\u003cp>Acme sells bread wholesale, in Bay Area grocery stores, and at local farmers' markets. \u003ca href=\"http://www.acmebread.com/locations\">View locations.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125597\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0558-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0558-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.semifreddis.com/\">Semifreddi's\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/products\">\u003cstrong>Odessa Rye and Deli Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Odessa Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, malt, sea salt, and yeast. Price: $3.49\u003c/p>\n\u003cp>\u003cem>Deli Rye:\u003c/em> Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, rye flour, caraway seeds, sea salt, malt, and yeast. (\u003cem>only available for retail at the location in Kensington\u003c/em>) Price: $3.95\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nSemifreddi's \u003cem>Odessa Rye\u003c/em> loaf has an impressive textured design on the crust along with good sour flavor and an optimal amount of caraway seeds that don't dominate the flavor. The crust is harder than on the Deli Rye for a more textured contrast between crust and crumb and it makes excellent toast. By day three, the Odessa Rye is still great for toasting.\u003c/p>\n\u003cfigure id=\"attachment_125592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0603-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0624-new.jpg\" alt=\"Semifreddi's Odessa Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0624-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Odessa Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Deli Rye\u003c/em> is chewy, sour and not too dense with a uniform consistency and light crust. It is made from the same ingredients as the Odessa Rye but is prepared in a pan in a rack oven versus in a hearth oven. The bread was developed to be a New York Jewish-style rye sandwich bread with traditional caraway seed flavor but uses a dark rye flour, rye sour, and dark malted barley extract for more intense flavor. The Deli Rye tasted best toasted, was still soft on day three, but for optimal flavor and texture toasting is the way to go.\u003c/p>\n\u003cfigure id=\"attachment_125596\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0565-new.jpg\" alt=\"Semifreddi's Deli Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0565-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's Deli Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nCo-owner Mike Rose shared that the wheat flour used in Semifreddi's breads is milled locally in Oakland by \u003ca href=\"https://millermilling.com/\">Miller Milling\u003c/a> and the rye flour is sourced from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> (Utah/Petaluma). The breads do not use organic flour and Mike said that choice is based on there not being a taste advantage as well as keeping costs down to make products more affordable to consumers. The breads are Certified Kosher \u003ca href=\"https://en.wikipedia.org/wiki/Pareve\">Pareve\u003c/a> and Semifreddi's is a certified \u003ca href=\"http://www.semifreddis.com/our-story/greenbaking\">green business\u003c/a>.\u003c/p>\n\u003cp>Leftover products are donated daily to a variety of \u003ca href=\"http://www.semifreddis.com/community-kids\">community organizations\u003c/a> and dough waste is recycled into chicken feed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/contact-us/careers\">Semifreddi's\u003c/a> claims to pay better than most in the industry, has provided health insurance for the past 30 years (almost the entire life of the company), and \u003ca href=\"http://www.semifreddis.com/our-story/our-people\">hires workers from within the company\u003c/a> to move up into management. The company also provides educational tours of the baking facility to students.\u003c/p>\n\u003cfigure id=\"attachment_125588\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6989-new.jpg\" alt=\"Semifreddi's cafe in Kensington\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125588\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6989-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Semifreddi's cafe in Kensington \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nRetail location: \u003ca href=\"https://www.google.com/maps/place/Semifreddi's+Bakery/@37.8996895,-122.2898901,17z/data=!3m1!4b1!4m5!3m4!1s0x808579478e851f9f:0x82f68a91e65b3552!8m2!3d37.8996895!4d-122.2876961\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>372 Colusa Avenue, Kensington\u003c/li>\n\u003c/ul>\n\u003cp>Semifreddi's also sells bread \u003ca href=\"http://www.semifreddis.com/contact-us\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0258-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0258-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.firebrandbread.com/\">Firebrand Artisan Bread\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/bread/\">\u003cstrong>German Rye Batard, Sprouted Rye Batard, and Sprouted Rye Demi Baguette\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>German Rye Batard:\u003c/em> Organic whole rye flour, organic rye flour, organic wheat flour, water, sea salt. Price: $5.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Batard:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $6.00\u003c/p>\n\u003cp>\u003cem>Sprouted Rye Demi Baguette:\u003c/em> Organic wheat flour, organic toasted rye flour, organic whole wheat flour, organic whole rye berries, water, sea salt, yeast, organic malted barley flour, sesame seeds. Price: $3.00\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nFirebrand's \u003cem>German Rye Batard\u003c/em> is based on an eastern European rye and is dark, dense and sour. There is a molasses-like flavor but there is no added molasses and there are no seeds in this bread. This rye batard is predominantly made from whole rye flour but has some wheat in it and is a flatter more compact loaf. Toasted with sweet butter, this classic bread develops a crispier crust and the flavors deepen. On day three, the bread was still moist but is a bit harder and drier, but still toasted up nicely.\u003c/p>\n\u003cfigure id=\"attachment_125632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0404-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0404-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's German Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Firebrand's \u003cem>Sprouted Rye Batard\u003c/em> and \u003cem>Sprouted Rye Demi Baguette\u003c/em> are made from the same ingredients but delivered in a different style of bread. The rye is light and chewy but airy. It's got a distinctive crust with sesame seeds. You might not even know you are eating rye due to the light airy quality and absence of caraway seeds but the organic whole rye berries tip you off, adding a nice chewy texture.\u003c/p>\n\u003cp>This rye is great as toast with butter. The crust and sesame seeds get crispy adding a toasted flavor while the bread retains its elasticity and the porous surface speaks well to the butter. \u003c/p>\n\u003cp>By day three, the baguette was totally hard but the batard held up, was still moist and springy, and made excellent toast.\u003c/p>\n\u003cfigure id=\"attachment_125630\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0276-new.jpg\" alt=\"Firebrand's German Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0276-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0436-new.jpg\" alt=\"Firebrand's Sprouted Rye Batard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0436-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Batard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0293-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0293-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0499-new.jpg\" alt=\"Firebrand's Sprouted Rye Demi Baguette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0499-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand's Sprouted Rye Demi Baguette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nFirebrand's founder, Matt Kreutz, shared that the bakery uses organic flour from \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a> in Petaluma. The food served in the cafe and other products are locally sourced.\u003c/p>\n\u003cp>Located at The Hive in Uptown Oakland, Firebrand claims to be a community-driven bakery and has \u003ca href=\"http://www.firebrandbread.com/charity-program/\">a charity program\u003c/a>, an \u003ca href=\"http://www.firebrandbread.com/art-program/\">art program\u003c/a> and \u003ca href=\"http://www.firebrandbread.com/bread-baking/\">classes\u003c/a> to support this mission. They also sell their products wholesale and do catering. The bakery and cafe is an open kitchen space where customers can watch the baking process in action. \u003c/p>\n\u003cp>Leftovers are donated to non-profits. Their environmentally-friendly practices revolve around managing waste and having an elaborate oven filtration system.\u003c/p>\n\u003cp>Employees are paid above minimum wage, and the bakery provides health benefits, trains employees in financial literacy, and practices \u003ca href=\"http://greyston.org/wp-content/uploads/2017/08/Open-Hiring-Animation_small.mp4\">open hiring\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_125692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6897-new2.jpg\" alt=\"At the counter inside Firebrand Artisan Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6897-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At the counter inside Firebrand Artisan Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Firebrand+Artisan+Breads/@37.81297,-122.2682559,17z/data=!3m1!4b1!4m5!3m4!1s0x808f80acc89a2f71:0xa26f46c0c5e2d5c1!8m2!3d37.8129658!4d-122.2660619\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2343 Broadway, Oakland\u003c/li>\n\u003c/ul>\n\u003cp>Firebrand also sells bread \u003ca href=\"http://www.firebrandbread.com/wholesale/\">wholesale\u003c/a> and in Bay Area \u003ca href=\"http://www.firebrandbread.com/find-us/\">grocery stores.\u003c/a>\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_125700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0687-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel and Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0687-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel and Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard Collective\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://cheeseboardcollective.coop/bakery-cheese/breads-index/\">\u003cstrong>New York Rye, Sourdough Rye, Marble Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Light Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Saturday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>\u003cem>Light Rye Bagel:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday and Saturday\u003c/em>). Price: $1.00\u003c/p>\n\u003cp>\u003cem>Marble Rye:\u003c/em> Caraway seeds, molasses, organic cornmeal, organic cracked rye, organic rye flour, organic semolina, organic white flour, sea salt, sourdough starter, water (\u003cem>available only Tuesday\u003c/em>). Price: $3.50\u003c/p>\n\u003cp>The Cheeseboard also sells: \u003cem>Beer Rye (available only Tuesday), Seedy Rye (available only Thursday) \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\n\u003cem>The Light Rye\u003c/em> is spongy, elastic and has great flavor, including caraway. The bread is not overly dense or airy—it is all purpose and good for sandwiches. When toasted, the crust crisps up nicely to provide contrast to the soft chewy crumb. On day three, the Light Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125698\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0709-new.jpg\" alt=\"Cheeseboard's Light Rye Bread\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125698\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0709-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>The Light Rye Bagel\u003c/em> is made from the same ingredients as the Light Rye and Marble Rye. The consistency of the bagel is not chewy but is a more grainy, porous bagel with good caraway flavor. The bagel works better as toast when the outside becomes crispy. By day three, the bagel was hard.\u003c/p>\n\u003cfigure id=\"attachment_125696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0763-new.jpg\" alt=\"Cheeseboard's Light Rye Bagel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0763-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Light Rye Bagel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003cem>Marble Rye\u003c/em> is pretty! This two-toned rye shares the same ingredients as the Light Rye and bagel and has a caraway forward taste and good density. It would work well for sandwiches. When toasted the crust gets crunchy and is a good contrast to the chewy crumb. On day three, the Marble Rye was good for toast.\u003c/p>\n\u003cfigure id=\"attachment_125720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1217-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1217-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1227-new.jpg\" alt=\"Cheeseboard's Marble Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1227-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseboard's Marble Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nThe iconic Cheeseboard in Berkeley has been a \u003ca href=\"http://cheeseboardcollective.coop/about-us/about-main/\">worker-owned collective\u003c/a> since 1971 and therefore all workers get paid the same wages and make decisions about the business as a group through \u003ca href=\"http://cultivate.coop/wiki/Consensus_decision_making\">modified consensus\u003c/a>. In addition to setting wages, these responsibilities include: deciding employee benefits, determining production processes and products, and participation in community projects.\u003c/p>\n\u003cp>All the flours used are organic and the source is \u003ca href=\"https://centralmilling.com/\">Central Milling\u003c/a>. However, some of the products they use are not organic, like the butter used in breads and pastries. \u003c/p>\n\u003cp>The Cheeseboard donates daily leftovers to many different organizations and groups in need. The collective also mobilizes to support local communities with food during difficult times, like helping provide relief through fundraisers to undocumented workers during the North Bay fires. They have a teen program where they hire and train a teenager to be a good worker and their earnings go into a scholarship fund.\u003c/p>\n\u003cp>Environmentally-friendly practices generally revolve around dealing with waste—donating, composting and recycling.\u003c/p>\n\u003cfigure id=\"attachment_125695\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6972-new2.jpg\" alt=\"Saturday morning line outside the Cheeseboard\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125695\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6972-new2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saturday morning line outside the Cheeseboard \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6974-new1.jpg\" alt=\"Inside the Cheeseboard on a Saturday morning.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6974-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Cheeseboard on a Saturday morning. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery and retail location: \u003ca href=\"https://www.google.com/maps/place/Cheese+Board+Bakery/@37.8799754,-122.271719,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea13528cbc3:0x79357f8d8f0d5b54!8m2!3d37.8799754!4d-122.2695303\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>1504 Shattuck Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cfigure id=\"attachment_125702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0183-new1.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0183-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.vitalvittles.com/\">Vital Vittles\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.vitalvittles.com/html/shop/b-sourdoughrye.html\">\u003cstrong>Sourdough Rye\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's In It\u003c/strong>\u003cbr>\n\u003cem>Sourdough Rye\u003c/em>: Vital Vittles 100% whole-wheat flour freshly stone ground from organic hard red winter wheat, organic rye flour, filtered water, caraway seeds, sea salt (no baker's yeast added). Price: $5.00 (at the bakery retail outlet)\u003c/p>\n\u003cp>\u003cstrong>Why Buy This Rye\u003c/strong>\u003cbr>\nThe \u003cem>Sourdough Rye\u003c/em> is moist, flavorful (caraway, sour, nutty), dense and chewy in a good way. It's a good sandwich bread since the crust is not hard and the closed crumb is soft with a uniform consistency. Toasted with butter, the bread gains a surface crunch to complement the chewy interior, the nutty flavor deepens and it is very rich and cake-like. After 3 days, the bread was drier but still good as toast.\u003c/p>\n\u003cfigure id=\"attachment_125703\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_0373-new.jpg\" alt=\"Vital Vittles' Sourdough Rye\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125703\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_0373-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vital Vittles' Sourdough Rye \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What They Are Doing Right\u003c/strong>\u003cbr>\nVital Vittles has been milling their own flour, grinding organic whole grains using a granite stone mill since 1976. The Tran family, who had been working with the original owners, Joe and Kass Schwin, since the 80s bought Vital Vittles in 2006. \u003c/p>\n\u003cp>They only mill the whole-wheat and corn flour at their bakery (which you can purchase there in addition to the bread) and their organic rye is sourced locally, reportedly from Giusto's. All the grains, nuts, fruits, and oils used in breads are certified organic. The breads are kosher and dairy-free. Vital Vittles has been a \u003ca href=\"https://greenbusinessca.org/what-is-a-certified-business/\">certified green business\u003c/a> for many years.\u003c/p>\n\u003cp>The bakery donates leftover products to food pantries and other community organizations in need and they have been supportive to the refugee community in hiring employees.\u003c/p>\n\u003cfigure id=\"attachment_125704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6932-new.jpg\" alt=\"Outside Vital Vittles in Berkeley\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-125704\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6932-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Vital Vittles in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_6920-new.jpg\" alt=\"Inside Vital VIttles\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-125883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_6920-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vital VIttles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where To Get It\u003c/strong>\u003cbr>\nBakery retail location: \u003ca>\u003c/a>\u003ca href=\"https://www.google.com/maps/place/Vital+Vittles+Organic+Bakery/@37.8556969,-122.2901888,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ef352f9224b:0x329c9704eaba5548!8m2!3d37.8556969!4d-122.2880001\">MAP\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>2810 San Pablo Avenue, Berkeley\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vital Vittles also \u003ca href=\"http://www.vitalvittles.com/html/splash-shipping.html\">sells bread online\u003c/a> via the website, at Bay Area and throughout \u003ca href=\"http://www.vitalvittles.com/html/stores.html\">California grocery stores\u003c/a>, and at \u003ca href=\"http://www.vitalvittles.com/html/stores-markets.html\">Bay Area farmers' markets\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top Picks for Sonoma County Restaurant Week 2018",
"title": "Top Picks for Sonoma County Restaurant Week 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://www.sonomacounty.com/restaurant-week\">Sonoma County Restaurant Week is here!\u003c/a> Now in its 9th year, the event features more than 120 restaurants from every corner of the county serving up multi-course lunches for $10 or $15 and dinners for $19, $29 and $39 per person.\u003c/p>\n\u003cp>We just like to call it an opportunity to stuff your face at great local restaurants for a bargain. And this year, you have more than a week to enjoy the bounty; from Friday, March 2 all the way through Sunday, March 11. Other than a few stretches, pulling out your most forgiving pants and sharpening those fork tines, the most important thing you need to do is a little planning.\u003c/p>\n\u003cp>We’ve pulled together a few tips to make your experience a little easier to navigate, as well as some Restaurant Week menus that got us salivating.\u003c/p>\n\u003cp>\u003cstrong>Top Tips\u003c/strong>\u003cbr>\n1. $15 lunches are the best way to see if you want to go back for a $29 or $39 dinner at the restaurant. Most have completely different lunch and dinner menus, but you’ll get a good sense of the restaurant’s style. Others offer similar lunch and dinner menus— adding a salad, soup or dessert to the dinner menu for evening diners. In that case, we’ll take the $15 version and skip the dessert.\u003c/p>\n\u003cp>2. Look at restaurants by price range on the website. We like to compare what folks are doing in the same price range. We’d probably skip over spots that aren’t offering anything different from their regular menu, or that haven’t put much effort into their menus. Seek out the restaurateurs that are putting extra oomph into their offerings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Expect something impressive for $39. Don’t expect that same level of wow for $19. We tend to make a rule that we expect higher-end restaurants to really impress us with their $39 menus. We’re very impressed with menus from John Ash ad Co., Dry Creek Kitchen, and Seared at the higher price point. Also, look out for restaurants that aren’t staying in their usual lanes. For a value-priced fast-casual spot, a $39 dinner might be a bit overambitious.\u003c/p>\n\u003cp>4. If you hate to wait, go early or go late. But really, go early. Restaurant Week is very popular, so restaurants can get crowded. Also, make a reservation if possible. Weekdays tend to be quieter than weekends, natch. \u003c/p>\n\u003cp>5. Tip your servers well. Let me repeat that, tip well. Whether its a $10 lunch or a $39 dinner for two, restaurant staff are put to the test during this busy week. All restaurant participants want to impress their guests, but service can be a bit harried during crush hours. You may be getting a great deal, but everyone from dishwashers and bussers to servers still depend on that extra percentage of your bill to stretch their paychecks.\u003c/p>\n\u003cfigure id=\"attachment_125435\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716.jpg\" alt=\"Hip Chick Farms co-owners, from left, chef Jen Johnson and Serafina Palandech.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-125435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms co-owners, from left, chef Jen Johnson and Serafina Palandech. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$10 Lunch - \u003ca href=\"https://hipchickfarmskitchen.com\">Hip Chick Farms Nugget Tasting Room\u003c/a>: If you haven’t tried it, take the kids and have a little fun. 124 S. Main Street, Sebastopol, 707-329-6485. \u003c/p>\n\u003cfigure id=\"attachment_125444\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683.jpg\" alt=\"Wiener schnitzle at Tisza Bistro in Windsor.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-125444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wiener schnitzle at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://tiszabistro.com\">Tisza Bistro\u003c/a>: Russian Kale Salad, Quinoa, Wine-Soaked Currants, Shaved Parmesan, Walnut Honey Vinaigrette and Wiener Schnitzel with Parsley Potatoes, Lingonberry Jam, Creamy Cucumber Salad. Sooooo good. You can get it for dinner too. 8757 Old Redwood Highway, Windsor, 707-838-5100. \u003c/p>\n\u003cfigure id=\"attachment_125440\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658.jpg\" alt=\"Criminal Baking and Noshery\" width=\"1024\" height=\"658\" class=\"size-full wp-image-125440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking and Noshery \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"https://www.criminalbaking.com\">Criminal Baking and Noshery\u003c/a>: Pulled Pork Tartine ~ brown sugar & apple braised pork, white beans, gruyere, & slaw served on house-made focaccia or gluten-free bread, served with local, organic greens and pie in a jar. Pie in a jar! 463 Sebastopol Ave., Santa Rosa, 707-888-3546. \u003c/p>\n\u003cfigure id=\"attachment_125443\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683.jpg\" alt=\"Croque Madame with frites at Bistro 29 in Santa Rosa. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-125443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croque Madame with frites at Bistro 29 in Santa Rosa. \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://www.bistro29.com\">Bistro 29\u003c/a>: Croque Monsieur with toasted French ham & Gruyere cheese, mornay sauce & local greens salad, Meyer Lemon Posset w/ whipped cream & huckleberries 620 Fifth St., Santa Rosa, 707-546-2929. \u003c/p>\n\u003cfigure id=\"attachment_125445\" class=\"wp-caption aligncenter\" style=\"max-width: 547px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800.jpg\" alt='The Handline \"Inglewood\" burger features pastured beef, St. Jorge fonduta, iceberg lettuce, spicy pickle relish and thousand island on a toasted bun. ' width=\"547\" height=\"800\" class=\"size-full wp-image-125445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800.jpg 547w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-160x234.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-240x351.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-375x548.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-520x761.jpg 520w\" sizes=\"(max-width: 547px) 100vw, 547px\">\u003cfigcaption class=\"wp-caption-text\">The Handline \"Inglewood\" burger features pastured beef, St. Jorge fonduta, iceberg lettuce, spicy pickle relish and thousand island on a toasted bun. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://www.handline.com\">Handline\u003c/a>: The Inglewood Burger with Iceberg, St. Jorge Fonduta, 1000 Island & Spicy Relish, Hand-Cut Fries with your choice of dipping sauce. 935 Gravenstein Highway, Sebastopol, 707-827-3744. \u003c/p>\n\u003cfigure id=\"attachment_125438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Canneti_048-cmichalik.jpg\" alt=\"Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-125438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Canneti Roadhouse \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://cannetirestaurant.com\">Canneti Roadhouse\u003c/a>: Pork Shoulder and baked Tondini Beans with extra virgin olive oil and aromatic herbs or Crispy Skin Chicken over Fava Pesto fresh Cork Screw Pasta and Pecorino Cheese. Such a hidden gem. 6675 Front St., Forestville, 707-887-2232.\u003c/p>\n\u003cfigure id=\"attachment_125439\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684.jpg\" alt=\"Jose Navarro is the owner and chef of Sazon Peruvian Cuisine, in Santa Rosa.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-125439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jose Navarro is the owner and chef of Sazon Peruvian Cuisine, in Santa Rosa. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"https://sazonsr.com\">Sazon\u003c/a>: Macaroni al la Hauncaína (traditional macaroni & cheese with a Peruvian twist! Made with their famous Hauncaina sauce and Linguica sausage topped with plantain chip crumbs and parmesan cheese. I want this immediately) or Ají de Gallina, a Pulled chicken stew in a Ají Amarillo cream sauce, Yukon gold potato, hard-boiled egg. 1129 Sebastopol Rd., Santa Rosa, 707-523-4346.\u003c/p>\n\u003cfigure id=\"attachment_125437\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685.jpg\" alt=\"Chef Joe Zobel pours a a mushroom broth over a dish of squash "meatballs", squash crudo and pickled summer vegetables at Peter Lowell's Restaurant in Sebastopol.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-125437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Joe Zobel pours a a mushroom broth over a dish of squash \"meatballs\", squash crudo and pickled summer vegetables at Peter Lowell's Restaurant in Sebastopol. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$29 Dinner - \u003ca href=\"http://lowellssebastopol.com\">Lowell’s\u003c/a>: Clams, green garlic, white wine, Calabrian chile, sourdough plus ‘Cassoulet’ of heirloom beans brassicas, roasted mushroom, breadcrumbs and Strawberry Panna Cotta for dessert. The newly revamped name and vibe are worth another look. 7385 Healdsburg Ave., #101, Sebastopol, 707-829-1077.\u003c/p>\n\u003cfigure id=\"attachment_125446\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680.jpg\" alt=\"Diners enjoy lunch at the Belly Left Coast Kitchen & Tap Room in downtown Santa Rosa. \" width=\"1024\" height=\"680\" class=\"size-full wp-image-125446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Diners enjoy lunch at the Belly Left Coast Kitchen & Tap Room in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$29 Dinner - \u003ca href=\"http://bellyleftcoastkitchen.com\">Belly Left Coast Kitchen\u003c/a>: Prosciutto Avocado toast , Grilled Pork Belly with Mango Salsa Yuzu Citrus Hoisin Sauce & Jasmine Rice, Campfire Stout Chocolate Mousse. What no pork dessert? Maybe they’ll sprinkle some belly bits on my mousse. 523 Fourth St., Santa Rosa, 707-526-5787. \u003c/p>\n\u003cfigure id=\"attachment_125436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679.jpg\" alt=\"The Pullman Kitchen in Santa Rosa.\" width=\"1024\" height=\"679\" class=\"size-full wp-image-125436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Pullman Kitchen in Santa Rosa. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$29 Dinner - \u003ca href=\"http://www.thepullmankitchensr.com\">Pullman Kitchen\u003c/a>: Baby Mixed Head Lettuces with Roasted Butternut Squash, Asian Pear, Pepitas and a Roasted Shallot & Feta dressing; Provencal Beef Daube with White Wine, Tomatoes, Mushrooms & Brandy; Strawberry Brioche Bread Pudding with Bavarian Cream. Writing this article is agony on an empty stomach. 205 Fifth St., Santa Rosa, 707-545-4300. \u003c/p>\n\u003cfigure id=\"attachment_125447\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682.jpg\" alt=\" John Ash & Co.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-125447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner -\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\"> John Ash & Co.\u003c/a>: Organic Riverdog Farm baby kale salad with shaved squash, champagne vinaigrette, candied pecans, Pt. Reyes Blue cheese \"snow\", pepitas; Brown sugar balsamic braised boneless angus beef short ribs with roasted cauliflower with garlic, smashed Bodega Red potatoes (hello Arc of Good Taste), blood orange mascarpone tart with Grand Marnier sabayon, blood orange sorbet.\u003c/p>\n\u003cfigure id=\"attachment_125450\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683.jpg\" alt=\"Barndiva\" width=\"1024\" height=\"683\" class=\"size-full wp-image-125450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Barndiva \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner - \u003ca href=\"http://www.barndiva.com\">Barndiva\u003c/a>: Yellowtail Hamachi Crudo: Sticky Jasmine Rice, Avocado, Citrus Pickled Chili, Tamari Soy; Crispy Free Range Roast Chicken with Hobbs Bacon, Roasted Mushrooms Ragout, Egg Yolk Ravioli; Dark Chocolate Bavarian Dome: Almond Streusel, Ice Cream, Fleur de Sel. 231 Center St., Healdsburg, 707-431-0100.\u003c/p>\n\u003cfigure id=\"attachment_125441\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/CTJ0528__693119-1024x683.jpg\" alt=\"Seared Hawaiian ahi with sunny side local egg, crispy pork belly, fingerling potatoes, haricot vert and sauce gribiche is served at Dry Creek Kitchen in Healdsburg. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-125441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Seared Hawaiian ahi with sunny side local egg, crispy pork belly, fingerling potatoes, haricot vert and sauce gribiche is served at Dry Creek Kitchen in Healdsburg. \u003ccite>(Conner Jay))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner - \u003ca href=\"https://drycreekkitchen.com\">Dry Creek Kitchen\u003c/a>: Warm Sonoma Asparagus with poppy seed, white anchovy, garbanzo beans, watercress-sorrel purée, cilantro emulsion, fiore sardo; 48 Hour Pork Belly with tamarind glaze, fennel-kohlrabi slaw, cauliflower variations, preserved huckleberries, pinot mustard reduction; Apple Tarte Tatin with salted caramel, vanilla ice cream and brown sugar-spiced puff pastry. 317 Healdsburg Ave, Healdsburg, 707-431-0330. \u003c/p>\n\u003cfigure id=\"attachment_125449\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632.jpg\" alt=\"Chocolate Indecision at Seared Restaurant in Petaluma. \" width=\"1024\" height=\"632\" class=\"size-full wp-image-125449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Indecision at Seared Restaurant in Petaluma. \u003ccite>((Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner - \u003ca href=\"http://www.petalumaseared.com\">Seared\u003c/a>: Bourbon Butternut Squash Soup with Medjool dates, duck confit, scallions, creme fraiche, pumpin seed oil; Prime NY Strip steak with Green garlic mash, wild mushrooms, demi, cioppolini onion jam, bagna cauda butter; Dark Chocolate Pudding or Peanut butter + nutella cookie, hot chocolate whip, bourbon molasses caramel. Move aside, I’m taking up residence in the bagna cauda butter. 170 Petaluma Blvd. N., Petaluma, 707-762-5997.\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/biteclub/our-top-picks-sonoma-county-restaurant-week-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Sonoma County Restaurant Week is here! And this year, you have more than a week to enjoy the bounty; from Friday, March 2 all the way through Sunday, March 11.",
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"nprByline": "Heather Irwin, \u003ca href=\"http://www.sonomamag.com/biteclub/our-top-picks-sonoma-county-restaurant-week-2018/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sonomacounty.com/restaurant-week\">Sonoma County Restaurant Week is here!\u003c/a> Now in its 9th year, the event features more than 120 restaurants from every corner of the county serving up multi-course lunches for $10 or $15 and dinners for $19, $29 and $39 per person.\u003c/p>\n\u003cp>We just like to call it an opportunity to stuff your face at great local restaurants for a bargain. And this year, you have more than a week to enjoy the bounty; from Friday, March 2 all the way through Sunday, March 11. Other than a few stretches, pulling out your most forgiving pants and sharpening those fork tines, the most important thing you need to do is a little planning.\u003c/p>\n\u003cp>We’ve pulled together a few tips to make your experience a little easier to navigate, as well as some Restaurant Week menus that got us salivating.\u003c/p>\n\u003cp>\u003cstrong>Top Tips\u003c/strong>\u003cbr>\n1. $15 lunches are the best way to see if you want to go back for a $29 or $39 dinner at the restaurant. Most have completely different lunch and dinner menus, but you’ll get a good sense of the restaurant’s style. Others offer similar lunch and dinner menus— adding a salad, soup or dessert to the dinner menu for evening diners. In that case, we’ll take the $15 version and skip the dessert.\u003c/p>\n\u003cp>2. Look at restaurants by price range on the website. We like to compare what folks are doing in the same price range. We’d probably skip over spots that aren’t offering anything different from their regular menu, or that haven’t put much effort into their menus. Seek out the restaurateurs that are putting extra oomph into their offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Expect something impressive for $39. Don’t expect that same level of wow for $19. We tend to make a rule that we expect higher-end restaurants to really impress us with their $39 menus. We’re very impressed with menus from John Ash ad Co., Dry Creek Kitchen, and Seared at the higher price point. Also, look out for restaurants that aren’t staying in their usual lanes. For a value-priced fast-casual spot, a $39 dinner might be a bit overambitious.\u003c/p>\n\u003cp>4. If you hate to wait, go early or go late. But really, go early. Restaurant Week is very popular, so restaurants can get crowded. Also, make a reservation if possible. Weekdays tend to be quieter than weekends, natch. \u003c/p>\n\u003cp>5. Tip your servers well. Let me repeat that, tip well. Whether its a $10 lunch or a $39 dinner for two, restaurant staff are put to the test during this busy week. All restaurant participants want to impress their guests, but service can be a bit harried during crush hours. You may be getting a great deal, but everyone from dishwashers and bussers to servers still depend on that extra percentage of your bill to stretch their paychecks.\u003c/p>\n\u003cfigure id=\"attachment_125435\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716.jpg\" alt=\"Hip Chick Farms co-owners, from left, chef Jen Johnson and Serafina Palandech.\" width=\"1024\" height=\"716\" class=\"size-full wp-image-125435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-800x559.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-768x537.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-1020x713.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-960x671.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-240x168.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-375x262.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/AJ0629_HIPCHICKFARMS_01_832519-1024x716-520x364.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Hip Chick Farms co-owners, from left, chef Jen Johnson and Serafina Palandech. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$10 Lunch - \u003ca href=\"https://hipchickfarmskitchen.com\">Hip Chick Farms Nugget Tasting Room\u003c/a>: If you haven’t tried it, take the kids and have a little fun. 124 S. Main Street, Sebastopol, 707-329-6485. \u003c/p>\n\u003cfigure id=\"attachment_125444\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683.jpg\" alt=\"Wiener schnitzle at Tisza Bistro in Windsor.\" width=\"1024\" height=\"683\" class=\"size-full wp-image-125444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI1117_TISZABISTRO_SCHNITZLE_854454-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wiener schnitzle at Tisza Bistro in Windsor. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://tiszabistro.com\">Tisza Bistro\u003c/a>: Russian Kale Salad, Quinoa, Wine-Soaked Currants, Shaved Parmesan, Walnut Honey Vinaigrette and Wiener Schnitzel with Parsley Potatoes, Lingonberry Jam, Creamy Cucumber Salad. Sooooo good. You can get it for dinner too. 8757 Old Redwood Highway, Windsor, 707-838-5100. \u003c/p>\n\u003cfigure id=\"attachment_125440\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658.jpg\" alt=\"Criminal Baking and Noshery\" width=\"1024\" height=\"658\" class=\"size-full wp-image-125440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/COUNTERCULTURECRIMINAL065_804622-1024x658-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking and Noshery \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"https://www.criminalbaking.com\">Criminal Baking and Noshery\u003c/a>: Pulled Pork Tartine ~ brown sugar & apple braised pork, white beans, gruyere, & slaw served on house-made focaccia or gluten-free bread, served with local, organic greens and pie in a jar. Pie in a jar! 463 Sebastopol Ave., Santa Rosa, 707-888-3546. \u003c/p>\n\u003cfigure id=\"attachment_125443\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683.jpg\" alt=\"Croque Madame with frites at Bistro 29 in Santa Rosa. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-125443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/HI0417_BISTRO29_CROQUEMADAME2_823862-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croque Madame with frites at Bistro 29 in Santa Rosa. \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://www.bistro29.com\">Bistro 29\u003c/a>: Croque Monsieur with toasted French ham & Gruyere cheese, mornay sauce & local greens salad, Meyer Lemon Posset w/ whipped cream & huckleberries 620 Fifth St., Santa Rosa, 707-546-2929. \u003c/p>\n\u003cfigure id=\"attachment_125445\" class=\"wp-caption aligncenter\" style=\"max-width: 547px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800.jpg\" alt='The Handline \"Inglewood\" burger features pastured beef, St. Jorge fonduta, iceberg lettuce, spicy pickle relish and thousand island on a toasted bun. ' width=\"547\" height=\"800\" class=\"size-full wp-image-125445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800.jpg 547w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-160x234.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-240x351.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-375x548.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0407_HANDLINE_012_821522-547x800-520x761.jpg 520w\" sizes=\"(max-width: 547px) 100vw, 547px\">\u003cfigcaption class=\"wp-caption-text\">The Handline \"Inglewood\" burger features pastured beef, St. Jorge fonduta, iceberg lettuce, spicy pickle relish and thousand island on a toasted bun. \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://www.handline.com\">Handline\u003c/a>: The Inglewood Burger with Iceberg, St. Jorge Fonduta, 1000 Island & Spicy Relish, Hand-Cut Fries with your choice of dipping sauce. 935 Gravenstein Highway, Sebastopol, 707-827-3744. \u003c/p>\n\u003cfigure id=\"attachment_125438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/Canneti_048-cmichalik.jpg\" alt=\"Canneti Roadhouse\" width=\"1000\" height=\"667\" class=\"size-full wp-image-125438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/Canneti_048-cmichalik-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Canneti Roadhouse \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"http://cannetirestaurant.com\">Canneti Roadhouse\u003c/a>: Pork Shoulder and baked Tondini Beans with extra virgin olive oil and aromatic herbs or Crispy Skin Chicken over Fava Pesto fresh Cork Screw Pasta and Pecorino Cheese. Such a hidden gem. 6675 Front St., Forestville, 707-887-2232.\u003c/p>\n\u003cfigure id=\"attachment_125439\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684.jpg\" alt=\"Jose Navarro is the owner and chef of Sazon Peruvian Cuisine, in Santa Rosa.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-125439\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CC0824_LATINOCHEF_JOSENAVARRO_794909-1024x684-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jose Navarro is the owner and chef of Sazon Peruvian Cuisine, in Santa Rosa. \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$15 Lunch - \u003ca href=\"https://sazonsr.com\">Sazon\u003c/a>: Macaroni al la Hauncaína (traditional macaroni & cheese with a Peruvian twist! Made with their famous Hauncaina sauce and Linguica sausage topped with plantain chip crumbs and parmesan cheese. I want this immediately) or Ají de Gallina, a Pulled chicken stew in a Ají Amarillo cream sauce, Yukon gold potato, hard-boiled egg. 1129 Sebastopol Rd., Santa Rosa, 707-523-4346.\u003c/p>\n\u003cfigure id=\"attachment_125437\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685.jpg\" alt=\"Chef Joe Zobel pours a a mushroom broth over a dish of squash "meatballs", squash crudo and pickled summer vegetables at Peter Lowell's Restaurant in Sebastopol.\" width=\"1024\" height=\"685\" class=\"size-full wp-image-125437\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_072016_SQUASH3_791167-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Joe Zobel pours a a mushroom broth over a dish of squash \"meatballs\", squash crudo and pickled summer vegetables at Peter Lowell's Restaurant in Sebastopol. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$29 Dinner - \u003ca href=\"http://lowellssebastopol.com\">Lowell’s\u003c/a>: Clams, green garlic, white wine, Calabrian chile, sourdough plus ‘Cassoulet’ of heirloom beans brassicas, roasted mushroom, breadcrumbs and Strawberry Panna Cotta for dessert. The newly revamped name and vibe are worth another look. 7385 Healdsburg Ave., #101, Sebastopol, 707-829-1077.\u003c/p>\n\u003cfigure id=\"attachment_125446\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680.jpg\" alt=\"Diners enjoy lunch at the Belly Left Coast Kitchen & Tap Room in downtown Santa Rosa. \" width=\"1024\" height=\"680\" class=\"size-full wp-image-125446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/JB0425_BELLY_FRONT_644665-1024x680-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Diners enjoy lunch at the Belly Left Coast Kitchen & Tap Room in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$29 Dinner - \u003ca href=\"http://bellyleftcoastkitchen.com\">Belly Left Coast Kitchen\u003c/a>: Prosciutto Avocado toast , Grilled Pork Belly with Mango Salsa Yuzu Citrus Hoisin Sauce & Jasmine Rice, Campfire Stout Chocolate Mousse. What no pork dessert? Maybe they’ll sprinkle some belly bits on my mousse. 523 Fourth St., Santa Rosa, 707-526-5787. \u003c/p>\n\u003cfigure id=\"attachment_125436\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679.jpg\" alt=\"The Pullman Kitchen in Santa Rosa.\" width=\"1024\" height=\"679\" class=\"size-full wp-image-125436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/BS_051516_PULLMAN4_779323-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Pullman Kitchen in Santa Rosa. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$29 Dinner - \u003ca href=\"http://www.thepullmankitchensr.com\">Pullman Kitchen\u003c/a>: Baby Mixed Head Lettuces with Roasted Butternut Squash, Asian Pear, Pepitas and a Roasted Shallot & Feta dressing; Provencal Beef Daube with White Wine, Tomatoes, Mushrooms & Brandy; Strawberry Brioche Bread Pudding with Bavarian Cream. Writing this article is agony on an empty stomach. 205 Fifth St., Santa Rosa, 707-545-4300. \u003c/p>\n\u003cfigure id=\"attachment_125447\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682.jpg\" alt=\" John Ash & Co.\" width=\"1024\" height=\"682\" class=\"size-full wp-image-125447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/johnash3-1-1024x682-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner -\u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\"> John Ash & Co.\u003c/a>: Organic Riverdog Farm baby kale salad with shaved squash, champagne vinaigrette, candied pecans, Pt. Reyes Blue cheese \"snow\", pepitas; Brown sugar balsamic braised boneless angus beef short ribs with roasted cauliflower with garlic, smashed Bodega Red potatoes (hello Arc of Good Taste), blood orange mascarpone tart with Grand Marnier sabayon, blood orange sorbet.\u003c/p>\n\u003cfigure id=\"attachment_125450\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683.jpg\" alt=\"Barndiva\" width=\"1024\" height=\"683\" class=\"size-full wp-image-125450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/WEDDINGBARNDIVA147_737494-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Barndiva \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner - \u003ca href=\"http://www.barndiva.com\">Barndiva\u003c/a>: Yellowtail Hamachi Crudo: Sticky Jasmine Rice, Avocado, Citrus Pickled Chili, Tamari Soy; Crispy Free Range Roast Chicken with Hobbs Bacon, Roasted Mushrooms Ragout, Egg Yolk Ravioli; Dark Chocolate Bavarian Dome: Almond Streusel, Ice Cream, Fleur de Sel. 231 Center St., Healdsburg, 707-431-0100.\u003c/p>\n\u003cfigure id=\"attachment_125441\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/CTJ0528__693119-1024x683.jpg\" alt=\"Seared Hawaiian ahi with sunny side local egg, crispy pork belly, fingerling potatoes, haricot vert and sauce gribiche is served at Dry Creek Kitchen in Healdsburg. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-125441\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/CTJ0528__693119-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Seared Hawaiian ahi with sunny side local egg, crispy pork belly, fingerling potatoes, haricot vert and sauce gribiche is served at Dry Creek Kitchen in Healdsburg. \u003ccite>(Conner Jay))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner - \u003ca href=\"https://drycreekkitchen.com\">Dry Creek Kitchen\u003c/a>: Warm Sonoma Asparagus with poppy seed, white anchovy, garbanzo beans, watercress-sorrel purée, cilantro emulsion, fiore sardo; 48 Hour Pork Belly with tamarind glaze, fennel-kohlrabi slaw, cauliflower variations, preserved huckleberries, pinot mustard reduction; Apple Tarte Tatin with salted caramel, vanilla ice cream and brown sugar-spiced puff pastry. 317 Healdsburg Ave, Healdsburg, 707-431-0330. \u003c/p>\n\u003cfigure id=\"attachment_125449\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632.jpg\" alt=\"Chocolate Indecision at Seared Restaurant in Petaluma. \" width=\"1024\" height=\"632\" class=\"size-full wp-image-125449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/KP0403_SEERED_CHOCOLATE_685797-1024x632-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Indecision at Seared Restaurant in Petaluma. \u003ccite>((Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>$39 Dinner - \u003ca href=\"http://www.petalumaseared.com\">Seared\u003c/a>: Bourbon Butternut Squash Soup with Medjool dates, duck confit, scallions, creme fraiche, pumpin seed oil; Prime NY Strip steak with Green garlic mash, wild mushrooms, demi, cioppolini onion jam, bagna cauda butter; Dark Chocolate Pudding or Peanut butter + nutella cookie, hot chocolate whip, bourbon molasses caramel. Move aside, I’m taking up residence in the bagna cauda butter. 170 Petaluma Blvd. N., Petaluma, 707-762-5997.\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/biteclub/our-top-picks-sonoma-county-restaurant-week-2018/\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County",
"title": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.\u003c/p>\n\u003cfigure id=\"attachment_125288\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Gerards.jpg\" alt=\"Gerard's Paella, Santa Rosa\" width=\"960\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-520x345.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Gerard's Paella, Santa Rosa \u003ccite>(courtesy of Gerard's Paella)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gerard's Paella, Santa Rosa: \u003c/strong>He's earned a cult following at farmers' markets, has a full calendar of catering gigs, and is a local celebrity - he won Bobby Flay's paella challenge on \u003cem>Throwdown with Bobby Flay. \u003c/em>But that's not enough for Gerard Nebesky, who is now opening a brick and mortar Gerard's Paella on 4th Street in downtown Santa Rosa. Located in the former Persona pizza/salad space, Nebesky will not only serve his famous paella, but also Spanish tapas. \u003cem>Gerard's Paella is \u003cstrong>slated to open in March\u003c/strong>.\u003c/em> \u003cem>701 4th St, Santa Rosa, \u003ca href=\"http://gerardspaella.com/\">gerardspaella.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_494648317.jpg\" alt=\"Oysters on the half shell\" width=\"1000\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Santa Rosa is about to get another grown-up hangout spot: The Jade Room. The creation of Andrea Ballus, owner of Sift cupcake shop, the Jade Room will offer sparkling wine, small bites and, \u003ca href=\"http://www.sonomamag.com/biteclub/cupcake-queen-opening-santa-rosa-wine-and-oyster-bar/\">as BiteClub puts it\u003c/a>, a \"cool, casual place where folks can gather share a bottle, share a plate, taste and compare local and international wines, and just have a good time!” The bar will serve cheese, charcuterie, oysters and other small plates and specialize in sparkling wine, with beer and still wine options. They'll offer bottle service and also special, fresh fruit, herbs and citrus for guests to blend their own cocktails. \u003cstrong>\u003cem>Slated to open in February\u003c/em>\u003c/strong>. \u003cem>643 4th Street, Santa Rosa, \u003ca href=\"http://thejaderoomsr.com/\">thejaderoomsr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125299\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg class=\"size-full wp-image-125299\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"Parish Cafe, Santa Rosa\" width=\"533\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Parish Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Parish Cafe, Santa Rosa: \u003c/strong>Santa Rosa foodies are about to get a chance to celebrate Mardi Gras every day when the Parish Cafe opens downtown. It'll be the second location for the New Orleans-style cafe, which is currently serving up chicory coffee, beignets, crawfish and po-boys in Healdsburg. \u003ca href=\"http://www.sonomamag.com/biteclub/the-parish-cafe-healdsburg/\" target=\"_blank\" rel=\"noopener\">Owned by Louisiana native, and chef, Rob Lippincott\u003c/a>, the satellite location will be at the site of the former La Bufa Mexican Restaurant. The Parish Cafe has repeatedly been named one of the best places to have breakfast and/or brunch in the county by food critics and we're sure it'll maintain that title with the new location. \u003cem>703 4th St, Santa Rosa, \u003ca href=\"http://theparishcafe.com/\">theparishcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125300\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-125300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg\" alt=\"Perch + Plow, Santa Rosa\" width=\"640\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-520x650.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Perch + Plow, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perch and Plow, Santa Rosa: \u003c/strong>One of the most awaited restaurant openings in Santa Rosa, Perch and Plow offers small plates and craft cocktails that look like works of art. Located above the former Flavor Bistro, overlooking Courthouse Square, Perch and Plow has a contemporary yet comfortable feel to the decor, with colorful artwork by local artist Bud Snow. The food includes ceviche, seasonal salads, fish stew, and large plates like steak frites and seared halibut. While the wine list has a nice selection of local vino, a cocktail is a must - whether you order a Macadamia Mai Tai or a Carbonated Moscow Mule, the drinks are bound to be a liquid feast for the senses. \u003cem>\u003cstrong>Open. \u003c/strong>90 Old Courthouse Square, Santa Rosa, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125291\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\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>\u003cstrong>Cascabel, Santa Rosa: \u003c/strong>The newly opened Cascabel is already impressing guests, including \u003ca href=\"http://www.sonomamag.com/biteclub/cascabel-brings-on-the-heat-in-santa-rosa/\" target=\"_blank\" rel=\"noopener\">BiteClub Eats\u003c/a>, with its flavorful Mexican cuisine. Located in Montgomery Village, Cascabel is one of two locations (the other is in San Rafael). It's owned by Maher and Tareq Fakhouri, who also operate the nearby Crepevine, and Caesar Vasques serves as chef, bringing authentic dishes to diners. Vasques creations include barbacoa pancakes, chicken tinga enchiladas with mole poblano, conchinita piblil, coconut cheese flan and arroz con leche. The restaurant also offers happy hour and have a large list of tequila, beer and wine. \u003cem>\u003cstrong>Open. \u003c/strong>909 Village Ct, Santa Rosa,\u003c/em> \u003cem>\u003ca href=\"http://cascabelbayarea.com/santa-rosa\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125298\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125298\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg\" alt=\"MOD Pizza, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">MOD Pizza, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MOD Pizza, Santa Rosa: \u003c/strong>Founded in Seattle in 2008, MOD Pizza offers an \"original superfast pizza experience.\" The growing chain, with locations nationwide and in the UK, offers a hip and \u003ca href=\"http://www.sonomamag.com/best-friday-night-pizza-in-sonoma-county/\" target=\"_blank\" rel=\"noopener\">casual pizza experience\u003c/a>. Guests build their own 11-inch pizza, selecting from 30 toppings, which is prepared and baked while you wait. It's like the Chipotle of pizza. Not in the mood for pizza? Opt for a build-your-own salad. For gluten-free enthusiasts, they have pizzas for you, too. Looking for a job? They've been named one of the best places to work in the country for millennials \u003cem>Fortune\u003c/em>. \u003cem>\u003cstrong>Coming to south Santa Rosa soon\u003c/strong>. \u003c/em>\u003ca href=\"http://modpizza.com/\">\u003cem>modpizza.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125296\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg\" alt=\"Mi Ranchito, Sonoma\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mi Ranchito, Sonoma: \u003c/strong>Popular Mexican Mi Ranchito will \u003cstrong>soon open\u003c/strong> its third location in Sonoma County, in the town of Sonoma. The 4,100 square foot restaurant, the former home of Plaza Tequila, features a huge patio and large bar area, where they will serve up hearty Mexican food, including tacos, sopas, salads, ceviche, burritos and more - including low carb options. Locals are hoping they'll get the same treatment guests at Mi Ranchito's Cotati and Santa Rosa locations rave about: 99 cent tacos on Mondays, happy hour with $3.50 \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/\">margaritas\u003c/a>, and a Tequila Club, which encourages guests to taste 100+ tequilas (responsibly) to fill up their tequila passport book and earn discounted drinks and other perks. \u003cem>19315 Hwy 12, \u003c/em>\u003cem>Sonoma, \u003ca href=\"http://miranchitocotati.com/\">miranchitocotati.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125286\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003cimg class=\"size-full wp-image-125286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-huerto.jpeg\" alt=\"El Huerto, Sonoma\" width=\"680\" height=\"432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto.jpeg 680w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-520x330.jpeg 520w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003cfigcaption class=\"wp-caption-text\">El Huerto, Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>El Huerto, Sonoma: \u003c/strong>Tucked away inside Maxwell Village, between a Great Clips and a Little Caesars, El Huerto is offering Sonomans a fresh take on healthy eating. The café, owned and operated by Susan and Adrian Coronado, aims to encourage diners to \"eat fresh.\" Their menu is chock full of \u003ca href=\"http://www.sonomamag.com/most-instagrammable-wineries-in-sonoma-county/\">Instagram\u003c/a>-friendly snacks and meals, including acai bowls, crepes, fresh pressed juice, and another favorite for Instagrammers: avocado toast. This isn't the Coronado's first foray into business. They operated a smoothie and crepe kiosk at Northgate Mall in San Rafael prior to opening El Huerto. \u003cstrong>\u003cem>Open.\u003c/em>\u003c/strong> \u003cem>9213 Sonoma Hwy, Sonoma, \u003ca href=\"http://facebook.com/pg/elhuertoofsonoma/\">visit on Facebook.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125303\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_453804937.jpg\" alt=\"Tamales\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tamales \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>La Escondida\u003c/strong>, \u003cstrong>Sonoma: \u003c/strong>A new food truck has appeared on the Sonoma scene: \u003ca href=\"http://www.sonomanews.com/business/7932215-181/thanks-to-la-luz-sonoma?sba=AAS&artslide=0\">La Escondida\u003c/a>. Co-owned by 22-year-old Carlos Mendoza and business partner Efrain Balmes, the venture was funded with a micro-loan from local nonprofit, La Luz Center. Mendoza, a Sonoma native, earned his kitchen chops at acclaimed local restaurants Oso and El Molino. The dishes, which include not only tacos and burritos but housemade tamales, are all Mendoza's mother's recipes and are made from scratch. \u003cem>La Escondida is \u003cstrong>open for dinner and late night eats\u003c/strong> nightly in the Barking Dog Roasters parking lot at 18133 CA-12, Sonoma, \u003ca href=\"https://www.facebook.com/la.escondida.963\">visit on Facebook\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125295\" class=\"wp-caption aligncenter\" style=\"max-width: 783px\">\u003cimg class=\"size-full wp-image-125295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg\" alt=\"Las Palmas Ranch, Sonoma\" width=\"783\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg 783w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-768x785.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-375x383.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-520x531.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-64x64.jpg 64w\" sizes=\"(max-width: 783px) 100vw, 783px\">\u003cfigcaption class=\"wp-caption-text\">Las Palmas Ranch, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Las Palmas Ranch, Sonoma: \u003c/strong>The Mexican food just keeps coming in Sonoma County and we have no complaints. Moving into the former Taqueria y Torteria Timilpan on Sonoma Highway in Sonoma, Las Palmas Ranch will serve hearty, homemade Mexican food. Slated to open any day now, the property is undergoing renovations, including a facelift to the roomy, shaded, pet friendly patio. \u003cstrong>\u003cem>Opening soon.\u003c/em>\u003c/strong> \u003cem>Las Palmas Ranch is located at 18976 Sonoma Highway, Sonoma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125307\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg\" alt=\"Tip's Roadside, Kenwood\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tip's Roadside, Kenwood \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tip's Roadside, Kenwood: \u003c/strong>The folks who brought us the \"tri-tip trolley\" (Tip's Tri-Tip is the official name), a food trucks serving \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-provided-food-to-fire-victims/\" target=\"_blank\" rel=\"noopener\">tri-tip sandwiches\u003c/a> throughout Wine Country, are opening Tip's Roadside in Kenwood. However, owners Andrew and Susie Pryfogle will be serving up more than just tri-tip at their new spot. They call the concept \"Wine Country Comfort Food,\" which will feature a touch of Southern charm mixed with locally sourced ingredients. While the menu is still being perfected, the Pryfogles have hosted pop-ups to test new recipes, which include smoked tomato risotto, prosciutto-wrapped shrimp, eggs adobo, and bourbon brownies with bacon crumble. \u003cem>\u003cstrong>Opening in Kenwood in mid 2018\u003c/strong>, \u003ca href=\"http://tipstritip.com/\">tipstritip.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125308\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg\" alt=\"West - Handmade Burgers, Sonoma\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">West - Handmade Burgers, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>West - Handmade Burgers, Sonoma: \u003c/strong>One of the most anxiously awaited openings in Sonoma Valley is a burger joint: West - Handmade Burgers. Owners Nicole Benjamin and Garrett Sathre are best known as the masterminds behind Handmade Events, which hosts pop-ups across the country - an event they hosted in Brooklyn, New York, hosted 6,000 guests! But, it's all about the burgers with this new venture, which is a passion of Sathre, who owned Bubba's Fine Diner in San Anselmo. The menu, which is described as \"a tiny menu, done right,\" will feature veggie burgers, truffle burgers, and more. \u003ca href=\"http://www.sonomanews.com/lifestyle/6639233-181/new-burger-spot-to-open\" target=\"_blank\" rel=\"noopener\">\"We'll grind our own meat and be specializing in flat top burgers,\"\u003c/a> says Benjamin in an interview with the \u003cem>Sonoma Index-Tribune\u003c/em>. They won't serve alcohol, but they'll serve handmade shakes. \u003cem>\u003cstrong>Opening soon\u003c/strong>. 18375 Sonoma Highway, Sonoma, \u003ca href=\"https://www.facebook.com/WestHandmadeBurgers/\">visit on Facebook\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125293\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125293\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \" width=\"1024\" height=\"658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jean Edwards Cellars, Sonoma: \u003c/strong>Sonoma's Vine Alley is about to get a new tenant, Jean Edwards Cellars. Owners Karen and John Troisi retired early from their careers in New Jersey to pursue a winemaking dream and crafting Bordeaux wines from Napa Valley with the support of winemaker Kian Tavakoli (Opus One, Clos Du Val). The new tasting room, in the former location of \u003ca href=\"http://www.sonomamag.com/sonoma-wine-bar-named-one-best-u-s/\" target=\"_blank\" rel=\"noopener\">Sigh\u003c/a>, is a modern space with leather furnishings, minimalist design and a welcoming vibe. Jean Edwards Cellars is also dog friendly, including the wine club, which has different club levels such as \"Bad to the Bone\" and \"Pawprints.\" \u003cem>Jean Edwards Cellars \u003cstrong>grand opening is February 18\u003c/strong>\u003c/em>. \u003ca href=\"http://jeanedwardscellars.com/\">\u003cem>jeanedwardscellars.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125282\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg\" alt=\"Katie Bundschu at Abbot's Passage. \" width=\"1024\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-520x337.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Katie Bundschu at Abbot's Passage. \u003ccite>( Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Abbot’s Passage Supply Co., Sonoma: \u003c/strong>It's not your typical tasting room, that is for sure. Abbot's Passage, the creation of Katie Bundschu (pictured), of Gundlach-Bundschu fame, is a wine tasting salon, retail boutique, and maker space tucked away just off the Sonoma Plaza. Start with a casual tasting of single-vineyard field blends, including the 2014 Points Unknown Rhône blend, which scored 91 points in \u003cem>Robert Parker's Wine Advocate\u003c/em>, or opt for a more formal, \u003ca href=\"http://www.sonomamag.com/exceptional-wine-tasting-experiences-in-sonoma-napa-and-mendocino/\">guided tasting with food pairings\u003c/a>. If you're feeling crafty, Abbot's Passage offers weekly maker workshops, which recently included \"living jewelry\" (creating rings from succulent plants). After indulging and crafting, shop the boutique, which focuses on American-made, California-crafted home goods, clothing and accessories. \u003cstrong>\u003cem>Open.\u003c/em> \u003c/strong>2\u003cem>7 E Napa St, Sonoma, \u003ca href=\"http://abbotspassage.com/\">abbotspassage.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125287\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg\" alt=\"Frenchie, Sonoma\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Frenchie, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Frenchie, Sonoma: \u003c/strong>What started as a \"mobile food car offering French picnic food and provisions\" will soon become a brick and mortar venture in the heart of downtown Sonoma. Frenchie will serve as a general store for Northern California \u003ca href=\"http://www.sonomamag.com/iconic-sonoma-foods/\" target=\"_blank\" rel=\"noopener\">food artisans\u003c/a> and will offer lunch and dinner, including French-style baguettes, cheese and charcuterie, Nicoise salad, croque monsieur, crepes and other French favorites. Currently, they're hosting pop-ups at their \u003cstrong>soon-to-open\u003c/strong> spot just two doors south of the Sonoma Plaza. \u003cem>521b Broadway, Sonoma, \u003ca href=\"http://frenchiesonoma.com/\">frenchiesonoma.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_729751603.jpg\" alt=\"Macarons\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Macarons \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Les Pascals, Glen Ellen: \u003c/strong>The village of Glen Ellen is about to have its own French patisserie and boulangerie: Les Pascals. Soon to be located in a charming yellow building across the street from the Glen Ellen Village Market, Les Pascals is the project of Christine Hansson, proprietor of the historic \u003ca href=\"http://www.sonomamag.com/landmark-hotel-gets-new-life/\" target=\"_blank\" rel=\"noopener\">Chauvet vacation rental\u003c/a> property. Hansson is teaming up with Pascal Merle, the pastry chef and master chocolatier of Carmel's Lafayette Bakery, and breadmaker Sean Perry, both of whom will offer their creations at what is promised to be an \"authentic\" French bakery experience. \u003cem>Les Pascals is \u003cstrong>slated to open in March\u003c/strong> at 13758 Arnold Dr., Glen Ellen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125301\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-125301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg\" alt=\"Stockhome, Petaluma\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-520x347.jpg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Stockhome, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Stockhome, Petaluma: \u003c/b>Husband and wife duo Roberth and Andrea Sundell (pictured) are bringing a taste of Sweden to Petaluma this winter. The Sundells, longtime Petaluma residents, are the owners of San Francisco’s PLÄJ restaurant, where they serve seasonal dishes with a traditional northern touch. At their Petaluma restaurant, they will be offering a menu inspired by Swedish street food favorites, which, thanks to the immigrant population in Sweden, include flavors from all over the world and especially the Middle East. Menu items will include kebab plates (served with saffron rice or french fries), lamb, beef and chicken shawarma, falafel and levantine salads such as Fattoush with naan bread,\u003cspan class=\"Apple-converted-space\"> \u003c/span>Tabbouleh and beet salad. Sides including baked eggplant with chermoula, raisins, pistachio, bulger, cilantro, yogurt, and grilled tomatoes with tzatziki, burnt leeks and dill will also be available. A main attraction at Stockhome will be the wall of Swedish candy, sold in bulk. And we’re not talking Scandinavian Swimmers from Trader Joe's \u003cspan class=\"s1\">\u003cspan class=\"s1\"> — this is the real deal “\u003ca href=\"https://www.instagram.com/stockhomepetaluma/\">Lördagsgodis\u003c/a>” (“Saturday Candy”). Our Swedish online editor is eagerly awaiting the \u003cstrong>opening this winter\u003c/strong>. \u003cem>220 Western Avenue, Petaluma\u003c/em>, \u003cem>\u003ca href=\"http://stockhomerestaurant.com/\">stockhomerestaurant.com\u003c/a>. \u003c/em>\u003c/span>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/What-a-chicken.jpg\" alt=\"What A Chicken, Petaluma\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">What A Chicken, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What A Chicken, Petaluma: \u003c/strong>You can guess by the name what this new restaurant in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma/\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a> specializes in. What A Chicken serves up a menu that blends Mexico and the South, including hearty portions of grilled chicken (and pork) ribs, burritos, wraps, salads and tacos. They also make aqua frescas and offer wine and beer. The restaurant has already garnered a five star rating on crowdsourced review website Yelp, where Yelpers have called the food \"fantastic\" \"friendly, warm and welcoming\" and \"delicious.\" \u003cem>\u003cstrong>Open. \u003c/strong>706 E. Washington St., Petaluma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg\" alt=\"HenHouse Brewing Co., Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">HenHouse Brewing Co., Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>HenHouse Brewing Co., Petaluma: \u003c/strong>Well regarded for their unique beers (including saison), HenHouse Brewing will open their second location in the town where they got their start: Petaluma. The new location will be in the former home of Petaluma Hills Brewing Company. At the Petaluma location, they'll produce super limited production beers, focusing on barrel-aged, funky and sour fermentation. They'll also offer their signature beers in the new brewery, which they have lovingly nicknamed the \"Palace of Barrels.\" It's expected to open any day now. \u003cem>\u003cstrong>Opening first quarter of 2018. \u003c/strong>1333 N. McDowell Blvd., Petaluma, \u003ca href=\"http://henhousebrewing.com/\">henhousebrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125283\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125283\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg\" alt=\"Adobe Road Winery, Petaluma\" width=\"1024\" height=\"570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-800x445.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-1020x568.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-960x534.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-520x289.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Adobe Road Winery, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Adobe Road Winery, Petaluma: \u003c/strong>Downtown Petaluma keeps getting hotter, and the hip-factor will only increase when Adobe Road opens their new 15,000 square foot winery and tasting room along the Petaluma River. And it's going to be more than just a winery - they'll have a motorsports museum (Adobe Road owner \u003ca href=\"http://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\" target=\"_blank\" rel=\"noopener noreferrer\">Kevin Buckler\u003c/a> owns one of the most successful racing teams in the world), an event center and commercial kitchen. Guests can sip wine by the bottle, served alongside wood-fired pizza, on the riverfront patio. \u003cem>\u003cstrong>Coming soon to Petaluma.\u003c/strong>\u003c/em> \u003cem>\u003ca href=\"http://adoberoadwines.com/\">adoberoadwines.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_171996551.jpg\" alt=\"Beer\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pouring beer from tap \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third Bay Brewing Co., Petaluma: \u003c/strong>If it's not a winery opening, it's a brewery opening, and for Third Bay Brewing Co., that brewery has been a long time coming (a decade!). The nanobrewery creates customized, craft beers by request, including for weddings, nonprofits and home use. They're essentially a beer caterer. The brewery expects to produce about 1,000 barrels annually and offers the whole package: delivery, set up, bartending, and drinkware. Upon opening, the brewery will also welcome the public into a tasting room, with a garage theme, to try 10 rotating taps. Beer enthusiasts will be able to take home favorites via growler. \u003cem>They \u003cstrong>expect to open in April\u003c/strong>\u003c/em>. \u003cem>1250 Petaluma Blvd North Petaluma, \u003ca href=\"http://thirdbaybrewing.com/\">thirdbaybrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125284\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg\" alt=\"Barley & Bine Beer Cafe, Windsor\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Barley & Bine Beer Cafe, Windsor \u003ccite>(Facebook/Mark Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Barley & Bine Beer Cafe, Windsor: \u003c/strong>Beer lovers in Windsor can toast until their heart's content with 38 tap options at the new Barley & Bine Beer Cafe. Owned and operated by Healdsburg natives Jeff Reitz and Lindsay Osborne, Barley & Bine Beer Cafe offers a cool industrial decor, a family friendly scene (they have a play area for kids), and onsite games including shuffleboard and foosball. In addition to beer, they serve a rotating menu of seasonal pub grub including grilled sandwiches, flatbread pizza, cheese plates, and nachos. \u003cem>\u003cstrong>Open. \u003c/strong>7765 Bell Rd, Windsor,\u003c/em> \u003cem>\u003ca href=\"http://barleybinebeercafe.com/\">barleybinebeercafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_661331716.jpg\" alt=\"Boba, also known as bubble tea\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Boba, also known as bubble tea \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flavor Fiesta, Windsor: \u003c/strong>Boba, also known as bubble tea, is \u003ca href=\"http://www.sonomamag.com/biteclub/boba-bubble-tea-santa-rosa-sonoma/\" target=\"_blank\" rel=\"noopener\">all the rage in Sonoma County\u003c/a> right now and the newly opened Flavor Fiesta in Windsor is right on trend. The colorful café serves not only boba in various flavors, but also coffee, tea and flavored teas, shaved ice cream, fresh pressed juices, and protein smoothies. As if that isn't enough to satisfy tastebuds, the café also offers desserts with global flavors from Mexico, Asia and Latin America, and local treats.\u003cem> \u003cstrong>Open.\u003c/strong> 8499 Old Redwood Hwy #108, Windsor,\u003c/em> \u003ca href=\"http://windsorboba.com/\">windsorboba.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125285\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125285\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg\" alt=\"Robert Young Estate Winery, Geyserville\" width=\"1024\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-1020x727.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Robert Young Estate Winery, Geyserville \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Robert Young Estate Winery, Geyserville: \u003c/strong>In 1963, Robert Young became the first to plant cabernet sauvignon in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-healdsburg/\">Alexander Valley\u003c/a>, a wine growing region in northern Sonoma County now synonymous with the big red varietal. The winery currently offers tastings in an old barn, which has been utilized by the family for six generations. However, that will change when the Scion House opens. The new, 2,260 square foot tasting room will be surrounded by cabernet sauvignon and feature a tasting room, private tasting areas, a communal area to sip vino, and an outdoor fire pit. The new space seeks to create a \"warm, casual and authentic setting,\" according to the winery. It's \u003cstrong>set to open in the summer \u003c/strong>and will be open by appointment only. \u003cem>4960 Red Winery Rd, Geyserville,\u003c/em> \u003cem>\u003ca href=\"http://ryew.com/\">ryew.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125294\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg\" alt=\"Duke's Common, Healdsburg\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duke's Common, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duke's Common, Healdsburg: \u003c/strong>One of the best chefs in the county (Shane McAnelly) has teamed up with one of the best craft cocktail bars in the county (Duke's Spirited Cocktails) to create Duke's Common, a late night dining spot in downtown Healdsburg. Located in the old Scopa space, Duke's Common will serve \"\u003ca href=\"http://www.sonomamag.com/biteclub/high-profile-chef-opening-new-restaurant-in-healdsburg\" target=\"_blank\" rel=\"noopener\">global street food and killer cocktails\u003c/a>,\" according to BiteClub Eats. McAnelly, of Chalkboard and Brass Rabbit fame, has created a menu that is \"meant to be an affordable option on the square,\" and includes chicken and shrimp skewers, burritos, fried chicken sandwiches, and pizza. \u003cem>Duke's Common will open in February\u003c/em>. \u003cem>109 Plaza St Ste A, Healdsburg, \u003ca href=\"http://drinkatdukes.com/\">drinkatdukes.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125292\" class=\"wp-caption aligncenter\" style=\"max-width: 992px\">\u003cimg class=\"size-full wp-image-125292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Hotel-Trio.png\" alt=\"Hotel Trio, Healdsburg\" width=\"992\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio.png 992w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-160x88.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-800x439.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-768x421.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-960x526.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-240x132.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-375x206.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-520x285.png 520w\" sizes=\"(max-width: 992px) 100vw, 992px\">\u003cfigcaption class=\"wp-caption-text\">Hotel Trio, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hotel Trio, Healdsburg: \u003c/strong>After checking out all these new businesses, you'll need to rest your head, and luckily there are new \u003ca href=\"http://www.sonomamag.com/sonoma-county-romantic-hotels/\" target=\"_blank\" rel=\"noopener\">hotels\u003c/a> opening in Sonoma County, including Hotel Trio in Healdsburg. The $24 million hotel, named after the three winegrowing regions that surround it (Dry Creek, Russian River and Alexander Valley), will have 122 guest rooms and is walking distance to downtown. The rooms include full kitchens and - drumroll - a room service robot that will deliver snacks, towels and other necessities to guests. Hotel Trio will also have a bar, meeting room, outdoor pool, BBQ area, lounge, patios, fireplaces, the list goes on... \u003cem>It's a Marriott property and is \u003cstrong>slated to open in May\u003c/strong>. 110 Dry Creek Rd, 95448 Healdsburg, \u003ca href=\"http://hoteltrio.com/\">hoteltrio.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Harmon-Guest-House.jpg\" alt=\"Harmon Guest House, Healdsburg\" width=\"1000\" height=\"770\" class=\"size-full wp-image-125289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-800x616.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-768x591.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-960x739.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-520x400.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Harmon Guest House, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Harmon Guest House, Healdsburg: \u003c/strong>The newest addition to the Piazza Hospitality family, which owns Hotel Healdsburg and H2hotel, Harmon Guest House is a boutique, 39-room, eco-friendly property named after Healdsburg founder Harmon Heald. One block south of the Healdsburg Plaza, it's been described by the \u003cem>San Francisco \u003c/em>\u003ci>Chronicle\u003c/i> as an \"eco-chic enclave\" for its use of reclaimed wood, minimalistic decor, locally made furnishings, and bohemian touches. A private, guest-only rooftop bar will offer fire pits and a happy hour featuring cocktails crafted by Spoonbar. Don't feel like walking around? Grab a bike from their on-site fleet or bring your own for check at the valet. \u003cstrong>\u003cem>Opening spring 2018\u003c/em>\u003c/strong>. \u003cem>227 Healdsburg Avenue, Healdsburg,\u003c/em> \u003cem>\u003ca href=\"http://www.harmonguesthouse.com/\">harmonguesthouse.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/new-or-soon-to-open-sonoma-restaurants-wineries-breweries-hotels/#slide-7\">\u003cem>Sonoma Magazine\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.",
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"description": "New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.",
"title": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County | KQED",
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"headline": "27 New or Soon-to-Open Restaurants, Wineries, Breweries & Hotels in Sonoma County",
"datePublished": "2018-02-26T15:08:26-08:00",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/sarahstierch/\">Sarah Stierch\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/sonomamagazine/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>New businesses are popping up around Sonoma County like flowers in spring. As we speak, 27 new businesses are either open or getting ready to open their doors. From wineries and breweries to French bakeries and luxury hotels – and more Mexican food than you can shake a stick at – we can’t wait to check out these new additions to the Sonoma County scene.\u003c/p>\n\u003cfigure id=\"attachment_125288\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Gerards.jpg\" alt=\"Gerard's Paella, Santa Rosa\" width=\"960\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Gerards-520x345.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Gerard's Paella, Santa Rosa \u003ccite>(courtesy of Gerard's Paella)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gerard's Paella, Santa Rosa: \u003c/strong>He's earned a cult following at farmers' markets, has a full calendar of catering gigs, and is a local celebrity - he won Bobby Flay's paella challenge on \u003cem>Throwdown with Bobby Flay. \u003c/em>But that's not enough for Gerard Nebesky, who is now opening a brick and mortar Gerard's Paella on 4th Street in downtown Santa Rosa. Located in the former Persona pizza/salad space, Nebesky will not only serve his famous paella, but also Spanish tapas. \u003cem>Gerard's Paella is \u003cstrong>slated to open in March\u003c/strong>.\u003c/em> \u003cem>701 4th St, Santa Rosa, \u003ca href=\"http://gerardspaella.com/\">gerardspaella.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_494648317.jpg\" alt=\"Oysters on the half shell\" width=\"1000\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_494648317-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Oysters on the half shell \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Downtown Santa Rosa is about to get another grown-up hangout spot: The Jade Room. The creation of Andrea Ballus, owner of Sift cupcake shop, the Jade Room will offer sparkling wine, small bites and, \u003ca href=\"http://www.sonomamag.com/biteclub/cupcake-queen-opening-santa-rosa-wine-and-oyster-bar/\">as BiteClub puts it\u003c/a>, a \"cool, casual place where folks can gather share a bottle, share a plate, taste and compare local and international wines, and just have a good time!” The bar will serve cheese, charcuterie, oysters and other small plates and specialize in sparkling wine, with beer and still wine options. They'll offer bottle service and also special, fresh fruit, herbs and citrus for guests to blend their own cocktails. \u003cstrong>\u003cem>Slated to open in February\u003c/em>\u003c/strong>. \u003cem>643 4th Street, Santa Rosa, \u003ca href=\"http://thejaderoomsr.com/\">thejaderoomsr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125299\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg class=\"size-full wp-image-125299\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"Parish Cafe, Santa Rosa\" width=\"533\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">Parish Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Parish Cafe, Santa Rosa: \u003c/strong>Santa Rosa foodies are about to get a chance to celebrate Mardi Gras every day when the Parish Cafe opens downtown. It'll be the second location for the New Orleans-style cafe, which is currently serving up chicory coffee, beignets, crawfish and po-boys in Healdsburg. \u003ca href=\"http://www.sonomamag.com/biteclub/the-parish-cafe-healdsburg/\" target=\"_blank\" rel=\"noopener\">Owned by Louisiana native, and chef, Rob Lippincott\u003c/a>, the satellite location will be at the site of the former La Bufa Mexican Restaurant. The Parish Cafe has repeatedly been named one of the best places to have breakfast and/or brunch in the county by food critics and we're sure it'll maintain that title with the new location. \u003cem>703 4th St, Santa Rosa, \u003ca href=\"http://theparishcafe.com/\">theparishcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125300\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-125300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg\" alt=\"Perch + Plow, Santa Rosa\" width=\"640\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Perch-Plow-640x800-520x650.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Perch + Plow, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Perch and Plow, Santa Rosa: \u003c/strong>One of the most awaited restaurant openings in Santa Rosa, Perch and Plow offers small plates and craft cocktails that look like works of art. Located above the former Flavor Bistro, overlooking Courthouse Square, Perch and Plow has a contemporary yet comfortable feel to the decor, with colorful artwork by local artist Bud Snow. The food includes ceviche, seasonal salads, fish stew, and large plates like steak frites and seared halibut. While the wine list has a nice selection of local vino, a cocktail is a must - whether you order a Macadamia Mai Tai or a Carbonated Moscow Mule, the drinks are bound to be a liquid feast for the senses. \u003cem>\u003cstrong>Open. \u003c/strong>90 Old Courthouse Square, Santa Rosa, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125291\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg\" alt=\"Tamarind cocktail, chips and salsa trio at Cascabel Mexican restaurant and grill in Santa Rosa.\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0118_cascabel_chips-copy-1024x751-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\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>\u003cstrong>Cascabel, Santa Rosa: \u003c/strong>The newly opened Cascabel is already impressing guests, including \u003ca href=\"http://www.sonomamag.com/biteclub/cascabel-brings-on-the-heat-in-santa-rosa/\" target=\"_blank\" rel=\"noopener\">BiteClub Eats\u003c/a>, with its flavorful Mexican cuisine. Located in Montgomery Village, Cascabel is one of two locations (the other is in San Rafael). It's owned by Maher and Tareq Fakhouri, who also operate the nearby Crepevine, and Caesar Vasques serves as chef, bringing authentic dishes to diners. Vasques creations include barbacoa pancakes, chicken tinga enchiladas with mole poblano, conchinita piblil, coconut cheese flan and arroz con leche. The restaurant also offers happy hour and have a large list of tequila, beer and wine. \u003cem>\u003cstrong>Open. \u003c/strong>909 Village Ct, Santa Rosa,\u003c/em> \u003cem>\u003ca href=\"http://cascabelbayarea.com/santa-rosa\">cascabelbayarea.com/santa-rosa\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125298\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125298\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg\" alt=\"MOD Pizza, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MODPIZZA-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">MOD Pizza, Santa Rosa \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MOD Pizza, Santa Rosa: \u003c/strong>Founded in Seattle in 2008, MOD Pizza offers an \"original superfast pizza experience.\" The growing chain, with locations nationwide and in the UK, offers a hip and \u003ca href=\"http://www.sonomamag.com/best-friday-night-pizza-in-sonoma-county/\" target=\"_blank\" rel=\"noopener\">casual pizza experience\u003c/a>. Guests build their own 11-inch pizza, selecting from 30 toppings, which is prepared and baked while you wait. It's like the Chipotle of pizza. Not in the mood for pizza? Opt for a build-your-own salad. For gluten-free enthusiasts, they have pizzas for you, too. Looking for a job? They've been named one of the best places to work in the country for millennials \u003cem>Fortune\u003c/em>. \u003cem>\u003cstrong>Coming to south Santa Rosa soon\u003c/strong>. \u003c/em>\u003ca href=\"http://modpizza.com/\">\u003cem>modpizza.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125296\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125296\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg\" alt=\"Mi Ranchito, Sonoma\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/mi-ranchito-food-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mi Ranchito, Sonoma: \u003c/strong>Popular Mexican Mi Ranchito will \u003cstrong>soon open\u003c/strong> its third location in Sonoma County, in the town of Sonoma. The 4,100 square foot restaurant, the former home of Plaza Tequila, features a huge patio and large bar area, where they will serve up hearty Mexican food, including tacos, sopas, salads, ceviche, burritos and more - including low carb options. Locals are hoping they'll get the same treatment guests at Mi Ranchito's Cotati and Santa Rosa locations rave about: 99 cent tacos on Mondays, happy hour with $3.50 \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/\">margaritas\u003c/a>, and a Tequila Club, which encourages guests to taste 100+ tequilas (responsibly) to fill up their tequila passport book and earn discounted drinks and other perks. \u003cem>19315 Hwy 12, \u003c/em>\u003cem>Sonoma, \u003ca href=\"http://miranchitocotati.com/\">miranchitocotati.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125286\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003cimg class=\"size-full wp-image-125286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-huerto.jpeg\" alt=\"El Huerto, Sonoma\" width=\"680\" height=\"432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto.jpeg 680w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-huerto-520x330.jpeg 520w\" sizes=\"(max-width: 680px) 100vw, 680px\">\u003cfigcaption class=\"wp-caption-text\">El Huerto, Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>El Huerto, Sonoma: \u003c/strong>Tucked away inside Maxwell Village, between a Great Clips and a Little Caesars, El Huerto is offering Sonomans a fresh take on healthy eating. The café, owned and operated by Susan and Adrian Coronado, aims to encourage diners to \"eat fresh.\" Their menu is chock full of \u003ca href=\"http://www.sonomamag.com/most-instagrammable-wineries-in-sonoma-county/\">Instagram\u003c/a>-friendly snacks and meals, including acai bowls, crepes, fresh pressed juice, and another favorite for Instagrammers: avocado toast. This isn't the Coronado's first foray into business. They operated a smoothie and crepe kiosk at Northgate Mall in San Rafael prior to opening El Huerto. \u003cstrong>\u003cem>Open.\u003c/em>\u003c/strong> \u003cem>9213 Sonoma Hwy, Sonoma, \u003ca href=\"http://facebook.com/pg/elhuertoofsonoma/\">visit on Facebook.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125303\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_453804937.jpg\" alt=\"Tamales\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_453804937-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Tamales \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>La Escondida\u003c/strong>, \u003cstrong>Sonoma: \u003c/strong>A new food truck has appeared on the Sonoma scene: \u003ca href=\"http://www.sonomanews.com/business/7932215-181/thanks-to-la-luz-sonoma?sba=AAS&artslide=0\">La Escondida\u003c/a>. Co-owned by 22-year-old Carlos Mendoza and business partner Efrain Balmes, the venture was funded with a micro-loan from local nonprofit, La Luz Center. Mendoza, a Sonoma native, earned his kitchen chops at acclaimed local restaurants Oso and El Molino. The dishes, which include not only tacos and burritos but housemade tamales, are all Mendoza's mother's recipes and are made from scratch. \u003cem>La Escondida is \u003cstrong>open for dinner and late night eats\u003c/strong> nightly in the Barking Dog Roasters parking lot at 18133 CA-12, Sonoma, \u003ca href=\"https://www.facebook.com/la.escondida.963\">visit on Facebook\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125295\" class=\"wp-caption aligncenter\" style=\"max-width: 783px\">\u003cimg class=\"size-full wp-image-125295\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg\" alt=\"Las Palmas Ranch, Sonoma\" width=\"783\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800.jpg 783w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-768x785.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-375x383.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-520x531.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Las-Palmas-Ranch-783x800-64x64.jpg 64w\" sizes=\"(max-width: 783px) 100vw, 783px\">\u003cfigcaption class=\"wp-caption-text\">Las Palmas Ranch, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Las Palmas Ranch, Sonoma: \u003c/strong>The Mexican food just keeps coming in Sonoma County and we have no complaints. Moving into the former Taqueria y Torteria Timilpan on Sonoma Highway in Sonoma, Las Palmas Ranch will serve hearty, homemade Mexican food. Slated to open any day now, the property is undergoing renovations, including a facelift to the roomy, shaded, pet friendly patio. \u003cstrong>\u003cem>Opening soon.\u003c/em>\u003c/strong> \u003cem>Las Palmas Ranch is located at 18976 Sonoma Highway, Sonoma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125307\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg\" alt=\"Tip's Roadside, Kenwood\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/TIPS-Roadside-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tip's Roadside, Kenwood \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tip's Roadside, Kenwood: \u003c/strong>The folks who brought us the \"tri-tip trolley\" (Tip's Tri-Tip is the official name), a food trucks serving \u003ca href=\"http://www.sonomamag.com/sonoma-county-restaurants-provided-food-to-fire-victims/\" target=\"_blank\" rel=\"noopener\">tri-tip sandwiches\u003c/a> throughout Wine Country, are opening Tip's Roadside in Kenwood. However, owners Andrew and Susie Pryfogle will be serving up more than just tri-tip at their new spot. They call the concept \"Wine Country Comfort Food,\" which will feature a touch of Southern charm mixed with locally sourced ingredients. While the menu is still being perfected, the Pryfogles have hosted pop-ups to test new recipes, which include smoked tomato risotto, prosciutto-wrapped shrimp, eggs adobo, and bourbon brownies with bacon crumble. \u003cem>\u003cstrong>Opening in Kenwood in mid 2018\u003c/strong>, \u003ca href=\"http://tipstritip.com/\">tipstritip.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125308\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg\" alt=\"West - Handmade Burgers, Sonoma\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/WESTHANDMADE-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">West - Handmade Burgers, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>West - Handmade Burgers, Sonoma: \u003c/strong>One of the most anxiously awaited openings in Sonoma Valley is a burger joint: West - Handmade Burgers. Owners Nicole Benjamin and Garrett Sathre are best known as the masterminds behind Handmade Events, which hosts pop-ups across the country - an event they hosted in Brooklyn, New York, hosted 6,000 guests! But, it's all about the burgers with this new venture, which is a passion of Sathre, who owned Bubba's Fine Diner in San Anselmo. The menu, which is described as \"a tiny menu, done right,\" will feature veggie burgers, truffle burgers, and more. \u003ca href=\"http://www.sonomanews.com/lifestyle/6639233-181/new-burger-spot-to-open\" target=\"_blank\" rel=\"noopener\">\"We'll grind our own meat and be specializing in flat top burgers,\"\u003c/a> says Benjamin in an interview with the \u003cem>Sonoma Index-Tribune\u003c/em>. They won't serve alcohol, but they'll serve handmade shakes. \u003cem>\u003cstrong>Opening soon\u003c/strong>. 18375 Sonoma Highway, Sonoma, \u003ca href=\"https://www.facebook.com/WestHandmadeBurgers/\">visit on Facebook\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125293\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125293\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg\" alt=\"Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \" width=\"1024\" height=\"658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/JEANEDWARDSCELLARS_858981-1024x658-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Jessica Saldana, tasting room manager at Jean Edwards Cellars in the Sonoma Court Shops (otherwise known as Vine Alley), prepares to received wine tasters on Sunday afternoon. \u003ccite>(Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jean Edwards Cellars, Sonoma: \u003c/strong>Sonoma's Vine Alley is about to get a new tenant, Jean Edwards Cellars. Owners Karen and John Troisi retired early from their careers in New Jersey to pursue a winemaking dream and crafting Bordeaux wines from Napa Valley with the support of winemaker Kian Tavakoli (Opus One, Clos Du Val). The new tasting room, in the former location of \u003ca href=\"http://www.sonomamag.com/sonoma-wine-bar-named-one-best-u-s/\" target=\"_blank\" rel=\"noopener\">Sigh\u003c/a>, is a modern space with leather furnishings, minimalist design and a welcoming vibe. Jean Edwards Cellars is also dog friendly, including the wine club, which has different club levels such as \"Bad to the Bone\" and \"Pawprints.\" \u003cem>Jean Edwards Cellars \u003cstrong>grand opening is February 18\u003c/strong>\u003c/em>. \u003ca href=\"http://jeanedwardscellars.com/\">\u003cem>jeanedwardscellars.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125282\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125282\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg\" alt=\"Katie Bundschu at Abbot's Passage. \" width=\"1024\" height=\"663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/ABBOTSPASSAGE_856893-1024x663-520x337.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Katie Bundschu at Abbot's Passage. \u003ccite>( Robbi Pengelly)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Abbot’s Passage Supply Co., Sonoma: \u003c/strong>It's not your typical tasting room, that is for sure. Abbot's Passage, the creation of Katie Bundschu (pictured), of Gundlach-Bundschu fame, is a wine tasting salon, retail boutique, and maker space tucked away just off the Sonoma Plaza. Start with a casual tasting of single-vineyard field blends, including the 2014 Points Unknown Rhône blend, which scored 91 points in \u003cem>Robert Parker's Wine Advocate\u003c/em>, or opt for a more formal, \u003ca href=\"http://www.sonomamag.com/exceptional-wine-tasting-experiences-in-sonoma-napa-and-mendocino/\">guided tasting with food pairings\u003c/a>. If you're feeling crafty, Abbot's Passage offers weekly maker workshops, which recently included \"living jewelry\" (creating rings from succulent plants). After indulging and crafting, shop the boutique, which focuses on American-made, California-crafted home goods, clothing and accessories. \u003cstrong>\u003cem>Open.\u003c/em> \u003c/strong>2\u003cem>7 E Napa St, Sonoma, \u003ca href=\"http://abbotspassage.com/\">abbotspassage.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125287\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg\" alt=\"Frenchie, Sonoma\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/frenchie1-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Frenchie, Sonoma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Frenchie, Sonoma: \u003c/strong>What started as a \"mobile food car offering French picnic food and provisions\" will soon become a brick and mortar venture in the heart of downtown Sonoma. Frenchie will serve as a general store for Northern California \u003ca href=\"http://www.sonomamag.com/iconic-sonoma-foods/\" target=\"_blank\" rel=\"noopener\">food artisans\u003c/a> and will offer lunch and dinner, including French-style baguettes, cheese and charcuterie, Nicoise salad, croque monsieur, crepes and other French favorites. Currently, they're hosting pop-ups at their \u003cstrong>soon-to-open\u003c/strong> spot just two doors south of the Sonoma Plaza. \u003cem>521b Broadway, Sonoma, \u003ca href=\"http://frenchiesonoma.com/\">frenchiesonoma.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125306\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_729751603.jpg\" alt=\"Macarons\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_729751603-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Macarons \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Les Pascals, Glen Ellen: \u003c/strong>The village of Glen Ellen is about to have its own French patisserie and boulangerie: Les Pascals. Soon to be located in a charming yellow building across the street from the Glen Ellen Village Market, Les Pascals is the project of Christine Hansson, proprietor of the historic \u003ca href=\"http://www.sonomamag.com/landmark-hotel-gets-new-life/\" target=\"_blank\" rel=\"noopener\">Chauvet vacation rental\u003c/a> property. Hansson is teaming up with Pascal Merle, the pastry chef and master chocolatier of Carmel's Lafayette Bakery, and breadmaker Sean Perry, both of whom will offer their creations at what is promised to be an \"authentic\" French bakery experience. \u003cem>Les Pascals is \u003cstrong>slated to open in March\u003c/strong> at 13758 Arnold Dr., Glen Ellen.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125301\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-125301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg\" alt=\"Stockhome, Petaluma\" width=\"900\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/roberth-and-andrea-2-520x347.jpg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Stockhome, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Stockhome, Petaluma: \u003c/b>Husband and wife duo Roberth and Andrea Sundell (pictured) are bringing a taste of Sweden to Petaluma this winter. The Sundells, longtime Petaluma residents, are the owners of San Francisco’s PLÄJ restaurant, where they serve seasonal dishes with a traditional northern touch. At their Petaluma restaurant, they will be offering a menu inspired by Swedish street food favorites, which, thanks to the immigrant population in Sweden, include flavors from all over the world and especially the Middle East. Menu items will include kebab plates (served with saffron rice or french fries), lamb, beef and chicken shawarma, falafel and levantine salads such as Fattoush with naan bread,\u003cspan class=\"Apple-converted-space\"> \u003c/span>Tabbouleh and beet salad. Sides including baked eggplant with chermoula, raisins, pistachio, bulger, cilantro, yogurt, and grilled tomatoes with tzatziki, burnt leeks and dill will also be available. A main attraction at Stockhome will be the wall of Swedish candy, sold in bulk. And we’re not talking Scandinavian Swimmers from Trader Joe's \u003cspan class=\"s1\">\u003cspan class=\"s1\"> — this is the real deal “\u003ca href=\"https://www.instagram.com/stockhomepetaluma/\">Lördagsgodis\u003c/a>” (“Saturday Candy”). Our Swedish online editor is eagerly awaiting the \u003cstrong>opening this winter\u003c/strong>. \u003cem>220 Western Avenue, Petaluma\u003c/em>, \u003cem>\u003ca href=\"http://stockhomerestaurant.com/\">stockhomerestaurant.com\u003c/a>. \u003c/em>\u003c/span>\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_125309\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125309\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/What-a-chicken.jpg\" alt=\"What A Chicken, Petaluma\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/What-a-chicken-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">What A Chicken, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What A Chicken, Petaluma: \u003c/strong>You can guess by the name what this new restaurant in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma/\" target=\"_blank\" rel=\"noopener\">Petaluma\u003c/a> specializes in. What A Chicken serves up a menu that blends Mexico and the South, including hearty portions of grilled chicken (and pork) ribs, burritos, wraps, salads and tacos. They also make aqua frescas and offer wine and beer. The restaurant has already garnered a five star rating on crowdsourced review website Yelp, where Yelpers have called the food \"fantastic\" \"friendly, warm and welcoming\" and \"delicious.\" \u003cem>\u003cstrong>Open. \u003c/strong>706 E. Washington St., Petaluma.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg\" alt=\"HenHouse Brewing Co., Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/HENHOUSE188_724230-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">HenHouse Brewing Co., Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>HenHouse Brewing Co., Petaluma: \u003c/strong>Well regarded for their unique beers (including saison), HenHouse Brewing will open their second location in the town where they got their start: Petaluma. The new location will be in the former home of Petaluma Hills Brewing Company. At the Petaluma location, they'll produce super limited production beers, focusing on barrel-aged, funky and sour fermentation. They'll also offer their signature beers in the new brewery, which they have lovingly nicknamed the \"Palace of Barrels.\" It's expected to open any day now. \u003cem>\u003cstrong>Opening first quarter of 2018. \u003c/strong>1333 N. McDowell Blvd., Petaluma, \u003ca href=\"http://henhousebrewing.com/\">henhousebrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125283\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125283\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg\" alt=\"Adobe Road Winery, Petaluma\" width=\"1024\" height=\"570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-800x445.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-1020x568.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-960x534.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Adobe-Road-Winery-1024x570-520x289.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Adobe Road Winery, Petaluma \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Adobe Road Winery, Petaluma: \u003c/strong>Downtown Petaluma keeps getting hotter, and the hip-factor will only increase when Adobe Road opens their new 15,000 square foot winery and tasting room along the Petaluma River. And it's going to be more than just a winery - they'll have a motorsports museum (Adobe Road owner \u003ca href=\"http://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\" target=\"_blank\" rel=\"noopener noreferrer\">Kevin Buckler\u003c/a> owns one of the most successful racing teams in the world), an event center and commercial kitchen. Guests can sip wine by the bottle, served alongside wood-fired pizza, on the riverfront patio. \u003cem>\u003cstrong>Coming soon to Petaluma.\u003c/strong>\u003c/em> \u003cem>\u003ca href=\"http://adoberoadwines.com/\">adoberoadwines.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_171996551.jpg\" alt=\"Beer\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_171996551-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pouring beer from tap \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Third Bay Brewing Co., Petaluma: \u003c/strong>If it's not a winery opening, it's a brewery opening, and for Third Bay Brewing Co., that brewery has been a long time coming (a decade!). The nanobrewery creates customized, craft beers by request, including for weddings, nonprofits and home use. They're essentially a beer caterer. The brewery expects to produce about 1,000 barrels annually and offers the whole package: delivery, set up, bartending, and drinkware. Upon opening, the brewery will also welcome the public into a tasting room, with a garage theme, to try 10 rotating taps. Beer enthusiasts will be able to take home favorites via growler. \u003cem>They \u003cstrong>expect to open in April\u003c/strong>\u003c/em>. \u003cem>1250 Petaluma Blvd North Petaluma, \u003ca href=\"http://thirdbaybrewing.com/\">thirdbaybrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125284\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125284\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg\" alt=\"Barley & Bine Beer Cafe, Windsor\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BARLEYANDBINE-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Barley & Bine Beer Cafe, Windsor \u003ccite>(Facebook/Mark Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Barley & Bine Beer Cafe, Windsor: \u003c/strong>Beer lovers in Windsor can toast until their heart's content with 38 tap options at the new Barley & Bine Beer Cafe. Owned and operated by Healdsburg natives Jeff Reitz and Lindsay Osborne, Barley & Bine Beer Cafe offers a cool industrial decor, a family friendly scene (they have a play area for kids), and onsite games including shuffleboard and foosball. In addition to beer, they serve a rotating menu of seasonal pub grub including grilled sandwiches, flatbread pizza, cheese plates, and nachos. \u003cem>\u003cstrong>Open. \u003c/strong>7765 Bell Rd, Windsor,\u003c/em> \u003cem>\u003ca href=\"http://barleybinebeercafe.com/\">barleybinebeercafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125305\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/shutterstock_661331716.jpg\" alt=\"Boba, also known as bubble tea\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/shutterstock_661331716-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Boba, also known as bubble tea \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Flavor Fiesta, Windsor: \u003c/strong>Boba, also known as bubble tea, is \u003ca href=\"http://www.sonomamag.com/biteclub/boba-bubble-tea-santa-rosa-sonoma/\" target=\"_blank\" rel=\"noopener\">all the rage in Sonoma County\u003c/a> right now and the newly opened Flavor Fiesta in Windsor is right on trend. The colorful café serves not only boba in various flavors, but also coffee, tea and flavored teas, shaved ice cream, fresh pressed juices, and protein smoothies. As if that isn't enough to satisfy tastebuds, the café also offers desserts with global flavors from Mexico, Asia and Latin America, and local treats.\u003cem> \u003cstrong>Open.\u003c/strong> 8499 Old Redwood Hwy #108, Windsor,\u003c/em> \u003ca href=\"http://windsorboba.com/\">windsorboba.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_125285\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125285\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg\" alt=\"Robert Young Estate Winery, Geyserville\" width=\"1024\" height=\"730\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-1020x727.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-960x684.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/CJ0119_WINTERWINELAND05_632335-1024x730-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Robert Young Estate Winery, Geyserville \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Robert Young Estate Winery, Geyserville: \u003c/strong>In 1963, Robert Young became the first to plant cabernet sauvignon in \u003ca href=\"http://www.sonomamag.com/things-to-do-in-healdsburg/\">Alexander Valley\u003c/a>, a wine growing region in northern Sonoma County now synonymous with the big red varietal. The winery currently offers tastings in an old barn, which has been utilized by the family for six generations. However, that will change when the Scion House opens. The new, 2,260 square foot tasting room will be surrounded by cabernet sauvignon and feature a tasting room, private tasting areas, a communal area to sip vino, and an outdoor fire pit. The new space seeks to create a \"warm, casual and authentic setting,\" according to the winery. It's \u003cstrong>set to open in the summer \u003c/strong>and will be open by appointment only. \u003cem>4960 Red Winery Rd, Geyserville,\u003c/em> \u003cem>\u003ca href=\"http://ryew.com/\">ryew.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125294\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125294\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg\" alt=\"Duke's Common, Healdsburg\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/L0B1170-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duke's Common, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duke's Common, Healdsburg: \u003c/strong>One of the best chefs in the county (Shane McAnelly) has teamed up with one of the best craft cocktail bars in the county (Duke's Spirited Cocktails) to create Duke's Common, a late night dining spot in downtown Healdsburg. Located in the old Scopa space, Duke's Common will serve \"\u003ca href=\"http://www.sonomamag.com/biteclub/high-profile-chef-opening-new-restaurant-in-healdsburg\" target=\"_blank\" rel=\"noopener\">global street food and killer cocktails\u003c/a>,\" according to BiteClub Eats. McAnelly, of Chalkboard and Brass Rabbit fame, has created a menu that is \"meant to be an affordable option on the square,\" and includes chicken and shrimp skewers, burritos, fried chicken sandwiches, and pizza. \u003cem>Duke's Common will open in February\u003c/em>. \u003cem>109 Plaza St Ste A, Healdsburg, \u003ca href=\"http://drinkatdukes.com/\">drinkatdukes.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125292\" class=\"wp-caption aligncenter\" style=\"max-width: 992px\">\u003cimg class=\"size-full wp-image-125292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Hotel-Trio.png\" alt=\"Hotel Trio, Healdsburg\" width=\"992\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio.png 992w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-160x88.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-800x439.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-768x421.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-960x526.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-240x132.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-375x206.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Hotel-Trio-520x285.png 520w\" sizes=\"(max-width: 992px) 100vw, 992px\">\u003cfigcaption class=\"wp-caption-text\">Hotel Trio, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hotel Trio, Healdsburg: \u003c/strong>After checking out all these new businesses, you'll need to rest your head, and luckily there are new \u003ca href=\"http://www.sonomamag.com/sonoma-county-romantic-hotels/\" target=\"_blank\" rel=\"noopener\">hotels\u003c/a> opening in Sonoma County, including Hotel Trio in Healdsburg. The $24 million hotel, named after the three winegrowing regions that surround it (Dry Creek, Russian River and Alexander Valley), will have 122 guest rooms and is walking distance to downtown. The rooms include full kitchens and - drumroll - a room service robot that will deliver snacks, towels and other necessities to guests. Hotel Trio will also have a bar, meeting room, outdoor pool, BBQ area, lounge, patios, fireplaces, the list goes on... \u003cem>It's a Marriott property and is \u003cstrong>slated to open in May\u003c/strong>. 110 Dry Creek Rd, 95448 Healdsburg, \u003ca href=\"http://hoteltrio.com/\">hoteltrio.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Harmon-Guest-House.jpg\" alt=\"Harmon Guest House, Healdsburg\" width=\"1000\" height=\"770\" class=\"size-full wp-image-125289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-800x616.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-768x591.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-960x739.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Harmon-Guest-House-520x400.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Harmon Guest House, Healdsburg \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Harmon Guest House, Healdsburg: \u003c/strong>The newest addition to the Piazza Hospitality family, which owns Hotel Healdsburg and H2hotel, Harmon Guest House is a boutique, 39-room, eco-friendly property named after Healdsburg founder Harmon Heald. One block south of the Healdsburg Plaza, it's been described by the \u003cem>San Francisco \u003c/em>\u003ci>Chronicle\u003c/i> as an \"eco-chic enclave\" for its use of reclaimed wood, minimalistic decor, locally made furnishings, and bohemian touches. A private, guest-only rooftop bar will offer fire pits and a happy hour featuring cocktails crafted by Spoonbar. Don't feel like walking around? Grab a bike from their on-site fleet or bring your own for check at the valet. \u003cstrong>\u003cem>Opening spring 2018\u003c/em>\u003c/strong>. \u003cem>227 Healdsburg Avenue, Healdsburg,\u003c/em> \u003cem>\u003ca href=\"http://www.harmonguesthouse.com/\">harmonguesthouse.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"125262,125255,125264\"]\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\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/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "125241 https://ww2.kqed.org/bayareabites/?p=125241",
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"excerpt": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
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"description": "Mike Mullins is the chef at Santa Rosa’s newest restaurant, Perch + Plow. Sonoma Magazine shares a first impression of the new spot which includes an unforgettable house burger, Mullins' Texas grandma's fried chicken sandwich, grilled octopus and charred cauliflower.",
"title": "Perch + Plow: A Tiny Santa Rosa Kitchen is Cooking Up Big Flavors | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mike Mullins just might be the best Sonoma County chef you’ve never heard of. The young toque is limping around the dining rooms of downtown Santa Rosa’s newest restaurant, \u003ca href=\"https://www.perchandplow.com/\">Perch + Plow\u003c/a>, delivering plates of sweet potato chips and olives with a 500-watt smile. Wearing a \u003ca href=\"http://feedsonoma.com/\">FEED Sonoma\u003c/a> baseball cap (a produce aggregator for regional farmers), loose chef pants and an apron, it’s a pretty safe bet that none of the diners here know he’s the culinary captain of what may be one of the most promising restaurants in Santa Rosa.\u003c/p>\n\u003cp>The hitch in his giddyup doesn’t slow him down, and in fact is a source of a bit of embarrassment — a small skateboarding mishap after work last night. He nods toward a table in the back where his parents sit eating lunch, beaming. “Don’t tell my mom,” Mullins laughs, heading for a box filled with mushrooms. “She told me to stop,” he grins impishly, never slowing down as he walks the produce into the walk-in refrigerator, then heads into the wee kitchen of the otherwise expansive restaurant.\u003c/p>\n\u003cfigure id=\"attachment_125252\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg\" alt=\"Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125252\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chefmike-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mike Mullins at Perch and Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By wee kitchen, we mean that the \u003cem>mis en place\u003c/em> could fit on a postage stamp and staff is packed in like Tokyo subway riders. A stray elbow or knife blade could have serious consequences. But Mullins takes it all in stride, equating the staff’s movement more to a graceful dance they’re perfecting. A few stepped on toes are the price of entry. Plus, he says, everything’s easy to reach.\u003c/p>\n\u003cp>Out of the diminutive galley, however, is a lineup of stunning dishes from coconut curried cauliflower with harissa to his grandmother’s fried chicken sandwich, yellowtail ceviche and a frisée salad with pork belly and a soft egg. There’s also an unforgettable burger that’s just become our new favorite. Mullins starts all of his dishes with fresh, local produce and local meats, which give him a head start on deliciousness. Having come up through top-notch restaurants including Michelin-starred Cavallo Point, Petite Syrah and the Kenwood Restaurant along with stints in the canteens of Silicon Valley (Apple, Google) he’s got plenty of culinary chops.\u003c/p>\n\u003cp>Suffice it to say Mullins’ is easily the best food I’ve ever had from a week-old restaurant. “And it’s just going to get better,” Mullins says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Expect a mix of small plates, snacks, salads, several raw fish dishes and just a handful of larger plates. With prices ranging from $8 to $22, it’s an affordable luxury for most. Cocktails are equally impressive under Alec Vlastnic (formerly of Spoonbar) who whips up boozy magic with fresh produce, artisan spirits and exotic infusions (bacon fat-washed bourbon, dill foam, strawberry balsamic shrub). At Perch + Plow a $12 cocktail is worth every penny. A brief beer and wine list seems a little bit tacked-on, but will likely expand. Non-alcoholic choices should be expanded.\u003c/p>\n\u003cfigure id=\"attachment_125254\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg\" alt=\"Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fizz2-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Farralon Fizz with gin, aloe liqueur, cucumber shrub, lime, limoncello, dill foam at Perch + Plow restaurant in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125245\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg\" alt=\"The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/churchill_cocktail_perchandplow-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">The Churchill cocktail made with tequila and mezcal is a smoky ode to the British Bulldog at Perch + Plow in Santa Rosa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg\" alt=\"Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-125251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_chai-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chai Guevara with chai infused bourbon, spiced macadamia cordial, lemon and egg whites, barrel aged bitters. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former Christy’s on the Square, an upstairs space overlooking the new Courthouse Square, has always had the potential for greatness, and finally seems to have a team up to the challenge. The interior space has been transformed into a sleek, modern design with a large Bud Snow octopus mural as an eye-catching centerpiece. It’s easily the most beautifully-designed in the downtown area. Large windows open onto the square and skylights fill the restaurant with a soft glow. The handful of bar tables and stools with front row views of the action and warm breezes below are among the most coveted.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As downtown Santa Rosa continues its transformation from quiet county seat to a Wine Country destination, restaurants like Perch + Plow lead the way.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Charred cauliflower ($8):\u003c/strong> Chunks of fresh multi-colored cauliflower are caramelized in the oven, then placed atop a pool of sweet coconut curry sauce. A spoonful of homemade harissa perks the whole dish up. Bitter, sweet, salty, with a hint of spice, makes it a vegetarian dish that’s required eating for the whole table. After several visits the size seems to have gotten smaller, but the dish has remained a favorite.\u003c/p>\n\u003cfigure id=\"attachment_125249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg\" alt=\"Charred cauliflower with coconut curry and Harissa at Perch and Plow restaurant in Santa Rosa.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_cauliflower-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Charred cauliflower with coconut curry and Harissa. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Grilled octopus ($12):\u003c/strong> Perfectly cooked, with a light char on the outside and a soft, meaty bite — no hint of the rubberiness that occurs with less deft chefs. Bean puree seems more a glue to stick the bits to the plates, but lightly dressed arugula enhances the flavor with a bit of bite.\u003c/p>\n\u003cfigure id=\"attachment_125258\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg\" alt=\"Grilled octopus at Perch and Plow restaurant in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125258\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_octopus-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Grilled octopus. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>House burger ($16):\u003c/strong> Baptized in butter, draped in aged Fiscalini cheddar, this burger has reached a higher plane. Made with ground Sonoma County Meat Co.’s Angus on a brioche roll, we won’t even pretend its anything but hard on the arteries, but if you’re going to indulge, do it without regret.\u003c/p>\n\u003cfigure id=\"attachment_125247\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg\" alt=\"House burger with aged cheddar, lettuce, at Perch and Plow restaurant in Santa Rosa. \" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_burger-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">House burger with aged cheddar, lettuce. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fried chicken sandwich ($15):\u003c/strong> “My Texas grandma’s recipe”, says Mullins, presenting the plate. I’ve been tough on fried chicken sandwiches because so many are so lackluster, but this version has light, crispy, flavorful batter that won’t tear up your mouth; wonderfully moist chicken, coleslaw, pickled onion, and house-made aioli (the real deal). You also won’t have to wait an hour for it.\u003c/p>\n\u003cfigure id=\"attachment_125263\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg\" alt=\"Fried chicken sandwich.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/perchplow_dando_chix_best-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sandwich. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pork belly ($12):\u003c/strong> A nest of bitter frisée holds a warm soft cooked egg and crouton-sized bites of pork belly and sunchoke in a tarragon vinaigrette. We’d like to see bigger pieces of sliced pork belly. Either way, watch for fork attacks from your dining partners.\u003c/p>\n\u003cfigure id=\"attachment_125260\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg\" alt=\"Little Gem wedge with pork belly\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Little Gem wedge with pork belly \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Seared halibut ($21):\u003c/strong> Sunchokes are the base for a brilliantly cooked piece of halibut — a lighter fish that’s easy-eating even for folks who shy away from seafood. Ahi tuna poke ($12): Tuna tartare has been so badly abused by incompetent chefs trying to put it in ring molds and douse it with too much sesame oil. We like the simpler poke style Mullins executes with a light ponzu sauce that lets the fresh tuna flavor shine.\u003c/p>\n\u003cfigure id=\"attachment_125253\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg\" alt=\"Seared halibut.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-125253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_fish-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Seared halibut. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beef Carpaccio ($14):\u003c/strong> Thin slices of raw beef with balsamic vinegar and olive oil. We tend to like our carpaccio as unadulterated as possible, but this version is a bit more approachable for folks who aren’t quite sure they’re ready for raw beef.\u003c/p>\n\u003cfigure id=\"attachment_125248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg\" alt=\"Beef Carpaccio.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_carpacio-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Farm Salad ($10):\u003c/strong> This salad is drop dead simple, but shines because of the luxurious raw ingredients–nothing more than carrots, fresh cauliflower, radish, cucumber and ginger vinaigrette. This is truly what a salad should be.\u003c/p>\n\u003cfigure id=\"attachment_125259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg\" alt=\"Farm Salad.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-125259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/hi0218_perchandplow_salad-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Farm Salad. \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Needs Work\u003c/h2>\n\u003cp>Desserts aren’t the highest priority at Perch and Plow and are still works in progress. The cheesecake is light, fluffy and tart, but pineapple compote isn’t the ideal match. Chocolate mousse has improved significantly since we first tried it but is still a little dense. Just order another cocktail and call it a day. The kitchen is still in its infancy, and Mullins is training new staff, but little inconsistencies seem to be quickly overcome.\u003c/p>\n\u003cp>\u003cstrong>Overall:\u003c/strong> A strong team headed by GM Jhaun Devere has gotten this restaurant off to a solid start, and Mullins’ talent should make Perch and Plow a long-term downtown jewel.\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Open daily at 11:30a.m., until 9:30p.m. Sunday through Thursday, until 10 p.m. Friday and Saturday. 900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"https://www.perchandplow.com/\">perchandplow.com.\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/biteclub/perch-plow-a-tiny-santa-rosa-kitchen-is-cooking-up-big-flavors/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"title": "Celebrity Chefs Recipes: Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Chef Tanya Holland from Oakland's Brown Sugar Kitchen shows you how to make her light and airy cornmeal waffles served with a tangy and sweet apple cider syrup. A perfect complement to her locally loved buttermilk fried chicken!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Light and airy cornmeal waffles served with a tangy and sweet apple cider syrup\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>It may come as a surprise to many people, but I never fully intended to open a breakfast restaurant. \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> is the result of a happy accident. My search for a restaurant space in a bustling financial or residential district was coming to a dead end and then I stumbled upon this soon to be vacant diner space in the middle of nowhere…nowhere being one of the last industrial frontiers in the Bay Area. Because of the desolate environment, a dinner operation didn’t make sense. However, I knew that there was a captive audience of artists and small business owners occupying lofts and warehouses in the area. I had to feed them.\u003c/p>\n\u003cp>Having grown up with parents from the South, breakfast has always been an important meal in my book. I think the tradition began hundreds of years ago when my early rising enslaved ancestors ate heartily before a long, hard day of work. Despite our challenging beginnings in this country, I’m proud to be from a heritage of people who knew how to improvise and create something out of nothing. And I feel that’s what I’ve done at Brown Sugar Kitchen.\u003c/p>\n\u003cp>Before I opened the restaurant, I was experimenting with a recipe inspired by \u003ca href=\"https://www.saveur.com/article/Recipes/Yeast-Raised-Waffles\">Marion Cunningham’s yeast risen waffle\u003c/a>. I added some cornmeal and made it more savory than sweet. I thought it would be the perfect foil to \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">fried chicken\u003c/a> as well. Like cornbread, but without the density. I opened the restaurant with one waffle maker as I suspected that the demand for chicken and waffles was a trendy novelty that would soon pass. Well, you know how that turned out! The apple cider syrup nods to my paternal grandmother in Virginia who always served fried apples for breakfast as a side dish to eggs, sausage, potatoes and biscuits. The apple doesn’t fall too far from the tree.\u003c/p>\n\u003cfigure id=\"attachment_124067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3439-new.jpg\" alt=\"Cornmeal Waffles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal Waffles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Cornmeal Waffles With Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes 8-10 waffles, depending on size of waffle iron\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 teaspoons dry yeast\u003c/li>\n\u003cli>¾ cup/180 ml warm water\u003c/li>\n\u003cli>3 eggs\u003c/li>\n\u003cli>3 cups/720ml whole milk\u003c/li>\n\u003cli>1 cup/140 g cornmeal\u003c/li>\n\u003cli>2 cups/255 g all-purpose flour\u003c/li>\n\u003cli>1½ teaspoons kosher salt\u003c/li>\n\u003cli>1½ teaspoons granulated sugar\u003c/li>\n\u003cli>3/4 cup/170 g unsalted butter, melted\u003c/li>\n\u003cli>Vegetable oil for the waffle iron\u003c/li>\n\u003cli>½ teaspoon baking soda\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1½ cups/360 ml apple cider syrup (\u003cstrong>\u003cem>see recipe below\u003c/em>\u003c/strong>)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small bowl, combine the yeast and warm water. Let stand until foamy, about 10 minutes. In a large bowl, whisk together the eggs and milk. In another large bowl, sift together the cornmeal, flour, salt, and granulated sugar. Add the yeast mixture to the eggs and milk, then whisk in the flour mixture until thoroughly combined. Whisk in the melted butter until just combined. Cover the bowl with plastic wrap, and refrigerate for at least 4 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2214-new.jpg\" alt=\"In a large bowl, whisk together eggs and milk. Sift together cornmeal, flour, salt, and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2214-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together eggs and milk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_2218-new.jpg\" alt=\"Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_2218-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift together cornmeal, flour, salt, and sugar. Add yeast to eggs and milk, then whisk in dry ingredients. Whisk in butter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Before making waffles, remove waffle batter from the refrigerator and stir in baking soda. Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes. Cooked waffles may be kept in a warm oven in single layer on a wire rack over a baking sheet to stay crisp. Serve with Apple Cider Syrup (\u003cem>recipe below\u003c/em>) and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">BSK Buttermilk Fried Chicken\u003c/a>.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_124058\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124058\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3239-new.jpg\" alt=\"Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3239-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preheat waffle iron and brush lightly with vegetable oil. Cook waffles, following manufacturer’s instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3284-new.jpg\" alt=\"Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook waffles until golden and cooked through, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_125164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-125164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3292-new.jpg\" alt=\" Cook waffles, following manufacturer’s instructions, until golden and cooked through, about 3 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3292-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove waffle from waffle iron and keep warm in oven on wire rack over baking sheet while making more. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3500-new.jpg\" alt=\"Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3500-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve cornmeal waffles with apple cider syrup and buttermilk fried chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Apple Cider Syrup\u003c/h2>\n\u003cp>\u003cem>Makes about 1½ cups/360 ml\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ cups/300 g firmly packed brown sugar\u003c/li>\n\u003cli>1½ teaspoons apple cider vinegar\u003c/li>\n\u003cli>4 cups/960 ml apple cider\u003c/li>\n\u003cli>2 cinnamon sticks\u003c/li>\n\u003cli>½ cup/115 g unsalted butter\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, reduce to a simmer, and let cook until reduced to 1½ cups/360 ml, about 45 minutes. Discard the cinnamon and keep warm over very low heat. \u003cem>Optional:\u003c/em> Use immersion blender to emulsify syrup for smooth consistency. (To make ahead, refrigerate in an airtight container for up to 1 month.)\u003c/p>\n\u003cfigure id=\"attachment_124066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_3412-new.jpg\" alt=\"Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and Buttermilk Fried Chicken\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_3412-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen’s Acclaimed Cornmeal Waffles and \u003ca href=\"https://ww2.kqed.org/bayareabites/2018/02/15/celebrity-chef-recipes-brown-sugar-kitchens-acclaimed-buttermilk-fried-chicken/\">Buttermilk Fried Chicken\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: The 19 Best Margaritas in Sonoma",
"title": "Guide: The 19 Best Margaritas in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Today is National Margarita Day! Here’s where to celebrate.\u003c/em>\u003c/p>\n\u003cp>No matter how you like yours – frozen or on the rocks, with or without salt, flavor-infused or classic – Sonoma serves up marvelous margaritas.\u003c/p>\n\u003cp>Did we miss one of your favorites? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_125187\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125187\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg\" alt=\"La Rosa Tequileria & Grille\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/BS_081215_LAROSA8_743425-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">La Rosa Tequileria & Grille \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.larosasantarosa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Rosa Tequileria & Grille\u003c/a>\u003c/strong>\u003cbr>\nDining Editor Heather Irwin has declared the La Rosa's La Diabla ($9) margarita her favorite. It comprises lime, strawberry (or mango) with muddled jalapeño peppers served on the rocks. If heat isn't your thing, try one of their 12 other margaritas, or keep it simple with a sip of tequila from their expansive \u003ca href=\"http://www.sonomamag.com/breweries-bars-wineries-to-visit-in-sonoma-county/\">bar\u003c/a>, which features over 180 artisan tequilas. \u003cem>(707) 523-3663, 500 4th St., Santa Rosa\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125188\" class=\"wp-caption aligncenter\" style=\"max-width: 641px\">\u003cimg class=\"size-full wp-image-125188\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg\" alt=\"La Casa Restaurant\" width=\"641\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800.jpg 641w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-375x468.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Coat-Rack-Margarita-641x800-520x649.jpg 520w\" sizes=\"(max-width: 641px) 100vw, 641px\">\u003cfigcaption class=\"wp-caption-text\">La Casa Restaurant \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://lacasarestaurants.com/\" target=\"_blank\" rel=\"noopener noreferrer\">La Casa Restaurant\u003c/a>\u003c/strong>\u003cbr>\nThe oldest restaurant in \u003ca href=\"http://www.sonomamag.com/sonoma-county-town-makes-la-times-california-bucket-list/\">Sonoma\u003c/a> knows how to throw down the margaritas - they offer six types - many use recipes that date back to the restaurant's founding in 1967. Try the Coat Rack, which uses Cazadores Reposado tequila, Cointreau, and fresh squeezed lime ($9.95), or grab a house margarita during happy hour ($5). \u003cem>(707) 996-3406, 121 E. Spain St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125198\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/o-600x800.jpg\" alt=\"Mi Pueblo\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/o-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo \u003ccite>(Anita V)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.mipueblorest.com/mi-pueblo-petaluma-el-centro-\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Pueblo\u003c/a>\u003c/strong>\u003cbr>\nMi Pueblo, located in the heart \u003ca href=\"http://www.sonomamag.com/things-to-do-in-petaluma-according-to-la-time\">Petaluma's\u003c/a> historic downtown, hosts a well regarded happy hour, where speciality margaritas, such as their jalopeño margarita, are a mere $4.50. Local fans describe Mi Pueblo's margaritas as being \"the size of a mixing bowl\" and therefore shareable for two - but would you really want to share your margarita? \u003cem>(707) 769-9066, 1008 Kentucky St., Petaluma\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125192\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125192\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg\" alt=\"Oso Sonoma\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/FullSizeRender-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Oso Sonoma \u003ccite>(courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ososonoma.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Oso Sonoma\u003c/a>\u003c/strong>\u003cbr>\nNamed one of the top 100 restaurants in the Bay Area by the \u003cem>San Francisco Chronicle\u003c/em>, Oso's food is pretty great - but so are their cocktails. Their seasonal cocktails use fresh fruit and \u003ca href=\"http://www.sonomamag.com/japanese-restaurants/\">saké\u003c/a> liquors, providing a low alcohol twist on classic drinks. Pair Oso's molé braised pork shoulder tacos ($14) with a blood orange margarita ($10), which uses Sabé Teq, blood orange puree, lime, agave and salt. \u003cem>(707) 931-6926\u003c/em>, \u003ci>9 E. Spain St., Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125196\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125196\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg\" alt=\"Maya Restaurant\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683.jpeg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-800x534.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/MG_3796-1024x683-520x347.jpeg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Maya Restaurant \u003ccite>(courtesy of Maya Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://mayarestaurant.squarespace.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Maya Restaurant\u003c/a>\u003c/strong>\u003cbr>\nSonoma's Maya Restaurant serves contemporary \u003ca href=\"http://www.sonomamag.com/new-cal-cuisine-restaurant-opens-on-sonoma-coast/\">cuisine\u003c/a> from the Yucatan and they also offer the largest tequila selection in town. All of their margaritas use 100% Blue Weber Agave tequila and their house margarita is no joke ($8.50) - it packs a punch with silver tequila, orange liqueur, and fresh lemon and lime juice. Grab one at happy hour for $5.50. For something a bit more fruity, try their pomegranate margarita ($9.50). \u003cem>(707) 935-3500\u003c/em>, \u003cem>101 E. Napa St., Sonoma\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125194\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-125194\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/margarita-600x800.jpg\" alt=\"Taqueria La Hacienda\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/margarita-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria La Hacienda \u003ccite>(Sarah Stierch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Taqueria-La-Hacienda/111753968859849\">\u003cstrong>Taqueria La Hacienda\u003c/strong>\u003c/a>\u003cbr>\nSonoma locals clamor to La Hacienda not just for their hearty portions of \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Mexican food\u003c/a>, including the best homemade molé in town, but for their gigantic margaritas. Skip the house margarita and go top shelf ($8.25) which uses their famous margarita mix and El Jimador Tequila Blanco Triple Sec, topped with floats of Grand Marnier and Cointreau. They also offer a margarita using organic tequila. ($10.99). \u003ci>(707) 939-8226, 17960 Sonoma Hwy, Sonoma\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_125185\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125185\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg\" alt=\"Mateo's Cocina Latina\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/13584692_1706993129561594_100171410129379923_o-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mateo's Cocina Latina \u003ccite>(courtesy of Mateo's Cucina Latina)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mateoscocinalatina.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mateo's Cocina Latina\u003c/a>\u003c/strong>\u003cbr>\nYucatán-born chef Mateo Granados takes great pride in his gourmet cuisine, which has earned him numerous awards including being named one of food critic Michael Bauer's favorite restaurants in \u003ca href=\"http://www.sonomamag.com/healdsburg-wine-tasting-rooms/\">Healdsburg\u003c/a>. Using sustainable and locally grown ingredients, Granados cocktail program is no joke either. Go for the heat with the margarita caliente with Cimarron Blanco, radish, cilantro, jalapeño and agave nectar ($11.50) or keep it cool with a house margarita ($10). \u003cem>(707) 433-1520, 214 Healdsburg Ave., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125201\" class=\"wp-caption aligncenter\" style=\"max-width: 468px\">\u003cimg class=\"size-full wp-image-125201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg\" alt=\"Rustic Francis's Favorites\" width=\"468\" height=\"625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h.jpg 468w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-240x321.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Rustic-Bar_-Photo-Amanda-Marsalis-h-375x501.jpg 375w\" sizes=\"(max-width: 468px) 100vw, 468px\">\u003cfigcaption class=\"wp-caption-text\">Rustic Francis's Favorites \u003ccite>(Amanda Marsalis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.francisfordcoppolawinery.com/en/visit/dine-at-the-winery/rustic\" target=\"_blank\" rel=\"noopener noreferrer\">Rustic Francis's Favorites\u003c/a>\u003c/strong>\u003cbr>\nItalian isn't the first thing that comes to mind when thinking about margaritas, but, North County locals swear by the agave honey margarita ($13) at Francis Ford Coppola's restaurant at his namesake winery in Geyserville. A simple blend of tequila, agave honey, Cointreau and lime, the recipe is based on a traditional Mexican recipe from the 1930s. Enjoy it at the art deco bar or \u003ca href=\"http://www.sonomamag.com/pool-party-coppola-winerys-pool-opens-april-1/\" target=\"_blank\" rel=\"noopener noreferrer\">poolside\u003c/a>. \u003ci>(707) 857-1485, 300 Via Archimedes, Geyserville\u003c/i>.\u003c/p>\n\u003cfigure id=\"attachment_125200\" class=\"wp-caption aligncenter\" style=\"max-width: 645px\">\u003cimg class=\"size-full wp-image-125200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg\" alt=\"Plaza Tequila\" width=\"645\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800.jpg 645w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-160x198.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-240x298.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-375x465.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/plaza-tequila-645x800-520x645.jpg 520w\" sizes=\"(max-width: 645px) 100vw, 645px\">\u003cfigcaption class=\"wp-caption-text\">Plaza Tequila \u003ccite>(courtesy of Plaza Tequila)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.plazatequila.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Plaza Tequila\u003c/a>\u003c/strong>\u003cbr>\nPopular with \u003ca href=\"http://www.sonomamag.com/best-happy-hours-sonoma-county/\">happy hour\u003c/a> enthusiasts, Plaza Tequila offers margarita lovers plenty of options to pair with their expansive menu. Treat yourself to a top shelf margarita ($6 during happy hour), which is topped off with a float of Cointreau, and sit back and relax on their shaded patio. \u003cem>(707) 776-4949, 600 E. Washington, Petaluma. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125189\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125189\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Edward-G-Agave.jpg\" alt=\"Agave\" width=\"1000\" height=\"562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Edward-G-Agave-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Agave \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.agave-mex.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Agave\u003c/a>\u003c/strong>\u003cbr>\nKnown for their vast tequila selection (one of the largest collections in the county), Agave hosts tequila tastings. Go for a house margarita or go big with Le Reyna del Sur, which is made with Herradura silver tequila, fresh squeezed lime, and Grand Marnier. Enjoy your margarita \u003ca href=\"http://www.sonomamag.com/the-38-best-outdoor-dining-restaurants-in-sonoma-county/\" target=\"_blank\" rel=\"noopener noreferrer\">al fresco\u003c/a> with Chef Octavio Diaz's mother's speciality, traditional molé from Oaxaca ($14.99). \u003cem>(707) 433-2411, 1063 Vine St., Healdsburg.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125191\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-farolito-margaritas.jpg\" alt=\"El Farolito\" width=\"960\" height=\"716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-768x573.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-240x179.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-375x280.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-farolito-margaritas-520x388.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito \u003ccite>(courtesy of El Farolito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.elfarolito2000.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Farolito\u003c/a>\u003c/strong>\u003cbr>\nWindsor's El Farolito features El Rey, a Mezcaleria bar in the heart of the restaurant, which serves up tasty craft cocktail margaritas. Fans of El Farolito praise the Trés Pedros, which is made with Azunia Platinum Blanco tequila, tamarind, hibiscus, and lime juice. If you're a smoky mezcal lover, you'll find mezcal margaritas, including the Maria Sabina, which comprises San Juan del Rio mezcal, \u003ca href=\"http://www.sonomamag.com/history-petaluma-eggs/\" target=\"_blank\" rel=\"noopener noreferrer\">egg\u003c/a> white, lime juice, agave nectar and amaretto. \u003cem>(707) 838-9511, 8465 Old Redwood Hwy, Windsor\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125193\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125193\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg\" alt=\"Kin\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Kin-Patio-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kin \u003ccite>(courtesy of Kin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kinwindsor.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Kin\u003c/a>\u003cbr>\n\u003c/strong>The patio at Windsor's Kin makes for a fabulous place to kick back and \u003ca href=\"http://www.sonomamag.com/zen-garden-in-your-backyard/\" target=\"_blank\" rel=\"noopener noreferrer\">relax\u003c/a> with a KIN margarita ($11) in hand. The margarita uses Hacienda Vieja Reposado tequila, Beauchant orange liqueur, fresh lime juice, sour mix, and salt - be sure to ask for pomegranate juice, too! Enjoy it with mahi mahi fish tacos ($15) or a fajita chicken salad ($14). \u003cem>(707) 837-7546, 740 McClelland Dr., Windsor.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-125190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/el-barrio-1024x682.jpg\" alt=\"El Barrio\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/el-barrio-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Barrio \u003ccite>(Kelly Pulieo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://elbarriobar.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Barrio\u003c/a>\u003c/strong>\u003cbr>\nOne of the hottest spots in \u003ca href=\"http://www.sonomamag.com/guerneville-welcomes-its-first-wine-tasting-room-bank-club/\">Guerneville\u003c/a>, El Barrio pairs tequila and mezcal craft cocktails with small Mexican plates. \u003cem>USA Today\u003c/em> calls their La Adelita margarita - made with Cebeza tequila, Cointreau, hibiscus, and lime ($9) - \"sultry.\" They also offer mezcal margaritas, like the El Barrio, which uses just a few simple ingredients: Fidencio mezcal, agave and lime juice ($9). Grab some Mexican deviled eggs ($5) and chill on the patio with drinks in hand. \u003cem>(707) 604-7601, 16230 Main St., Guerneville. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125202\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/underwood2.jpeg\" alt=\"Underwood Bar and Grill\" width=\"800\" height=\"494\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-160x99.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-768x474.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-240x148.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-375x232.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/underwood2-520x321.jpeg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Underwood Bar and Grill \u003ccite>(courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodgraton.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Underwood Bar and Grill\u003c/a>\u003c/strong>\u003cbr>\nA popular hangout for locals, including winemakers and artists, the Underwood offers a top notch craft cocktail program - which of course includes a margarita. Their Mercury margarita ($12.50) uses Herradura Blanco tequila, Grand Marnier, Cointreau, house-made sweet & sour, and fresh orange juice. It's a perfect match with their signature grilled \u003ca href=\"http://www.sonomamag.com/hbg-in-healdsburg-best-burger-in-america/\" target=\"_blank\" rel=\"noopener noreferrer\">hamburger\u003c/a>($14.50). \u003cem>(707) 823-7023, 9113 Graton Rd., Graton.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125184\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-125184\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg\" alt=\"El Coronel Mexican Restaurant\" width=\"960\" height=\"639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/300027_229132243814505_503211754_n-520x346.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">El Coronel Mexican Restaurant \u003ccite>(courtesy of El Coronel Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elcoronelrestaurant.com/\" target=\"_blank\" rel=\"noopener noreferrer\">El Coronel Mexican Restaurant\u003c/a>\u003cbr>\n\u003c/strong>A Sebastopol favorite, El Coronel is a family-friendly establishment with an \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county-2017/\">outdoor patio\u003c/a> that makes for a great spot to enjoy one of El Coronel's nine speciality margaritas - especially if you love a more fruity twist. Their Pink Cadillac margarita stars Chambord, giving it a distinct raspberry flavor, and the Georgia Peach features peach Schnapps. \u003cem>(707) 829-7010, 1015 Gravenstein Hwy S., Sebastopol.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125199\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-125199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Paul-V.-.jpg\" alt=\"La Bodeguita\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.-.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Paul-V.--520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">La Bodeguita \u003ccite>(Paul V.))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/La-Bodegita-Mexican-Grill/258065254357581\">La Bodeguita\u003c/a>\u003cbr>\n\u003c/strong>Bodega Bay's only Mexican restaurant, La Bodeguita, serves up traditional Mexican food with a \u003ca href=\"http://www.sonomamag.com/sonoma-coast-hotels/\" target=\"_blank\" rel=\"noopener noreferrer\">seaside\u003c/a> twist. Both locals and travelers along Highway 1 stop by for frozen margaritas, which come in a giant goblet that requires two hands to hold. Nibble on your margarita with chips and fresh salsa, followed by the fish taco of the day. \u003cem>(707) 875-9190, 2001 CA-1, Bodega Bay\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_125195\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125195\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Margarita-800x800.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Margarita-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill \u003ccite>(courtesy of Ricardo's Bar & Grill)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ricardosbarandgrill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ricardo's Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\nThe hangout of choice for Bennett Valley locals, Ricardo's serves up not only tasty martinis, but also a delicious house margarita during happy hour ($4) that uses Sauza Blue tequila and is served on the rocks in a tall, skinny glass. Or go big with their top shelf ($9) - it's worth the upgrade. Serve it up with shrimp tacos from the \u003ca href=\"http://www.sonomamag.com/santa-rosa-breakfast/\" target=\"_blank\" rel=\"noopener noreferrer\">secret\u003c/a> menu (seriously) and you'll be satisfied. \u003cem>(707) 545-7696, 2700 Yulupa, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125186\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-125186\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg\" alt=\"Rocker Oysterfeller's\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/17264361_10154990749464774_2192521297559484824_n-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rocker Oysterfeller's \u003ccite>(Paige Green Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rockeroysterfellers.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Rocker Oysterfeller's\u003c/a>\u003cbr>\n\u003c/strong>A historic haunt, the Rocker Oysterfeller's saloon offers contemporary twists on classics, including the margarita, which comprises fresh lime, Arette tequila, Patron Citronage, and agave ($10). Enjoy it with their beer battered fish tacos, served with apple-fennel slaw and a spicy remoulade sauce ($14). If you have too many margaritas, you can crash at their onsite \u003ca href=\"http://www.sonomamag.com/waterfront-vacation-rentals-hotels-on-the-sonoma-coast/\" target=\"_blank\" rel=\"noopener noreferrer\">hotel\u003c/a>. \u003cem>(707) 876-1983, 14415 Highway 1, Valley Ford.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_125197\" class=\"wp-caption aligncenter\" style=\"max-width: 493px\">\u003cimg class=\"size-full wp-image-125197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg\" alt=\"Mi Ranchito\" width=\"493\" height=\"678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita.jpg 493w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-240x330.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Mi-Ranchito-La-Borracha-Margarita-375x516.jpg 375w\" sizes=\"(max-width: 493px) 100vw, 493px\">\u003cfigcaption class=\"wp-caption-text\">Mi Ranchito \u003ccite>(courtesy of Mi Ranchito)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.miranchitocotati.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Mi Ranchito\u003c/a>\u003c/strong>\u003cbr>\nCotati's Mi Ranchito loves tequila so much they have their own tequila club. Their speciality margaritas run the gamut of colors, tastes and sizes. Try La Borracha, which is topped off with a mini-Corona \u003ca href=\"http://www.sonomamag.com/sonoma-session-beers/\">beer\u003c/a> or a refreshing cucumber margarita that uses Milagro silver tequila. During happy hour, margaritas are a mere $3.50! \u003cem>(707) 795-7600, 7600 Commerce Blvd, Cotati.\u003c/em>\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 was originally published on\u003c/em> \u003ca href=\"http://www.sonomamag.com/margaritas-in-sonoma-county/#slide-1\">\u003cem>Sonoma Magazine.\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best Sonoma Restaurants: 18 Picks from the Food Critics",
"title": "Best Sonoma Restaurants: 18 Picks from the Food Critics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hungry for something new this year? The food critics at \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine\u003c/a> have picked out their favorite restaurants for you to add to your 2018 bucket list. Some of these are classics and some are new twists; there are a range of styles, price points, and cuisines. Try for yourself.\u003c/p>\n\u003cfigure id=\"attachment_124375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\">\u003cimg class=\"size-full wp-image-124375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\" alt=\"256 North, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">256 North, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://256north.com/\" target=\"_blank\" rel=\"noopener\">256 North, Petaluma\u003c/a>:\u003c/strong> Cheesecake legend Jan Rosen used to own several Petaluma/Santa Rosa restaurants, and now she has returned with a hip, fun American bistro-sports bar. Seafood dishes are particularly stellar, like salmon in saffron sauce or butter-wine steamed clams — and that cheesecake is as mouthwatering as ever. \u003cem>256 Petaluma Blvd. N., Petaluma, 707-766-0799.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\">\u003cimg class=\"size-full wp-image-124374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\" alt=\"Boathouse Asian Eatery, Graton Resort & Casino\" width=\"1024\" height=\"688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-960x645.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-520x349.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boathouse Asian Eatery, Graton Resort & Casino \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://boathouseasianeatery.com/\" target=\"_blank\" rel=\"noopener\">Boathouse Asian Eatery, Graton Resort & Casino\u003c/a>:\u003c/strong> The former M.Y. China has been reborn as a swanky restaurant featuring Japanese, Chinese, Thai and Vietnamese cuisine. Flavors are fresh, portions are big and signatures impress, such as duck soup, classic sushi and pork belly kimchee lime fried rice. \u003cem>288 Golf Course Drive W.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124373\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\">\u003cimg class=\"size-full wp-image-124373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\" alt=\"Brewster’s Beer Garden, Petaluma \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewster’s Beer Garden, Petaluma \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden, Petaluma\u003c/a>: \u003c/strong>San Francisco nightclub maven Mike Goebel has another success to shout about with this popular, sophisticated country bluegrass spot featuring barbecue, creative pub food, craft adult beverages, great live music and a chic hideaway location. 229 Water St. N., Petaluma, 707-981-8330.\u003c/p>\n\u003cfigure id=\"attachment_124372\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\">\u003cimg class=\"size-full wp-image-124372\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\" alt=\"Coast Kitchen, Jenner\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast Kitchen, Jenner \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://coastkitchensonoma.com/\" target=\"_blank\" rel=\"noopener\">Coast Kitchen, Jenner\u003c/a>:\u003c/strong> Since 1963, the redwood and stone Timber Cove resort has been a fun, if somewhat funky, retreat. A lavish renovation in 2016 turned it into a truly deluxe destination, with a luxury Cal-cuisine restaurant to match. Inventive bites shine, like fried quail drizzled in sweet chile vinaigrette, and King salmon over lentils and tangy sorrel salad.\u003cem> 21780 Highway 1, Jenner, 707-847-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124371\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\">\u003cimg class=\"size-full wp-image-124371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\" alt=\"Cochon Volant BBQ Smoke House, Sonoma\" width=\"1024\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-1020x663.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-520x338.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House, Sonoma \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cochonvolantbbq.com/\" target=\"_blank\" rel=\"noopener\">Cochon Volant BBQ Smoke House, Sonoma\u003c/a>:\u003c/strong> Longtime barbecue master Rob Larman has transformed his mobile ’cue trailer into a brick-and-mortar, with the same delicious almond smoked meats, including beef ribs and pork shoulder. The casual spot has upscale touches, too, such as Sonoma-style sauces and boutique beer and wine. 18350 Sonoma Highway, Sonoma, 707-509-5480.\u003c/p>\n\u003cfigure id=\"attachment_124370\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\">\u003cimg class=\"size-full wp-image-124370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\" alt=\"Fig Cafe, Glen Ellen\" width=\"1024\" height=\"719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fig Cafe, Glen Ellen \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thefigcafe.com/\" target=\"_blank\" rel=\"noopener\">The Fig Café & Winebar, Glen Ellen\u003c/a>:\u003c/strong> Sondra Bernstein and chef John Toulze have worked their magic together for 20 years now with their nationally renowned Cal-French cooking. One taste of signatures like the grilled fig and arugula salad, steamed mussels, and blue-cheese butter steak-frites reveals why. The casual bistro is darling and offers friendly touches like complimentary corkage. 13690 Arnold Drive, Glen Ellen, 707-938-2130.\u003c/p>\n\u003cfigure id=\"attachment_124369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\">\u003cimg class=\"size-full wp-image-124369\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://forkcatering.com/\" target=\"_blank\" rel=\"noopener\">Fork Roadhouse, Sebastopol\u003c/a>:\u003c/strong> Tucked in a quiet Sebastopol valley, this charming roadhouse is a locals’ favorite for its top-notch California food at fair prices. Chef and owner Sarah Piccolo impresses with signature dishes such as her Tuscan bean breakfast of Meyer lemon broth with kale and two fried eggs, and a pistachio-pepita-encrusted wild salmon with grapefruit lime sauce over a panzanella salad. 9890 Bodega Highway, Sebastopol, 707-6347575.\u003c/p>\n\u003cfigure id=\"attachment_124368\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\">\u003cimg class=\"size-full wp-image-124368\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\" alt=\"Gravenstein Grill, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gravenstein Grill, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gravensteingrill.com/\" target=\"_blank\" rel=\"noopener\">Gravenstein Grill, Sebastopol\u003c/a>:\u003c/strong> The chef shops Sonoma County for excellent ingredients, then crafts them into mouthwatering Cal cuisine like crispy local duck leg partnered with braised red cabbage mixed with organic local heirloom apples, smoked bacon, herbed spaetzle and organic local plum gastrique. Killer local wine list, too. 8050 Bodega Ave., Sebastopol, 707-634-6142.\u003c/p>\n\u003cfigure id=\"attachment_124367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\">\u003cimg class=\"size-full wp-image-124367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\" alt=\"Gypsy Cafe, Sebastopol\" width=\"1024\" height=\"632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gypsy Cafe, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://gypsycafe.com/\" target=\"_blank\" rel=\"noopener\">Gypsy Café, Sebastopol\u003c/a>: \u003c/strong>Comfort food is elevated with top-notch ingredients, such as “pork and beans” boasting Rancho Gordo yellow-eye heirloom beans and savory greens, or wine-braised pot roast anchored by golden-seared Parmesan polenta. The chic-antique decor makes a meal extra-special as well. 162 N. Main St., Sebastopol, 707-861-3825.\u003c/p>\n\u003cfigure id=\"attachment_124366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\">\u003cimg class=\"size-full wp-image-124366\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\" alt=\"La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Salette, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.lasaletterestaurant.com/\" target=\"_blank\" rel=\"noopener\">LaSalette Restaurant, Sonoma\u003c/a>:\u003c/strong> Chef-owner Manuel Azevedo pours love into his meticulously prepared Portuguese dishes served in a sophisticated, tile-mural-trimmed bistro. Classics include soothing salt cod casserole, while fancier fare thrills with entrées like açorda, a lemongrass-truffle broth stocked with asparagus, artichoke, fava beans, pine nuts, country bread and a slow-cooked egg on top. 452 First St. E., Suite H, Sonoma, 707-938-1927.\u003c/p>\n\u003cfigure id=\"attachment_124365\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\">\u003cimg class=\"size-full wp-image-124365\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\" alt=\"Negri's Italian Dinners and Joe's Bar, Occidental\" width=\"1024\" height=\"690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-520x350.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Negri's Italian Dinners and Joe's Bar, Occidental \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.negrisrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Negri’s Italian Dinners & Joe’s Bar, Occidental\u003c/a>:\u003c/strong> The Negri family has had a winning formula since 1943, and it’s stood the test of time with delicious classics like chicken parmigiana, lasagna and garlic shrimp pasta, all served with family-style starters including minestrone soup, mixed green salad, antipasto veggies, salami, French bread and butter, and for some entrées, ravioli, too. 3700 Bohemian Highway, Occidental, 707-874-0301.\u003c/p>\n\u003cfigure id=\"attachment_124364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\">\u003cimg class=\"size-full wp-image-124364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\" alt=\"Pinoli Cucina Rustica, Guerneville\" width=\"1024\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinoli Cucina Rustica, Guerneville \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinoliwinecountry.com/\" target=\"_blank\" rel=\"noopener\">Pinoli Cucina Rustica, Guerneville\u003c/a>:\u003c/strong> Chef Christian Darcoli owns a similar restaurant in Puerto Rico, but he is on-site for this Mediterranean eatery where he makes his own pastas and forages his own garden. As expected, seasonal pastas are the focus, like ravioli stuffed with sheep ricotta, borage, zucca flower and braised herbs, and then bathed with butter, Parmesan and sage. 13555 Highway 116, Guerneville, 707-604-7609. [SCHEDULED TO REOPEN IN MARCH 2018]\u003c/p>\n\u003cfigure id=\"attachment_124363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\">\u003cimg class=\"size-full wp-image-124363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\" alt=\"Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thereelfishshop.com/\" target=\"_blank\" rel=\"noopener\">The Reel Fish Shop & Grill, Sonoma\u003c/a>: \u003c/strong>The 111-year-old building looks like a dive from the outside, but scoot inside, past the bar and live music stage, and you’ll discover first-rate seafood. Chef Aiki Terashima hooks us with simple joys like lobster rolls and shrimp tacos, then ups the experience with fancier lobster ravioli and scallop risotto. 401 Grove St., Sonoma, 707-343-0044.\u003c/p>\n\u003cfigure id=\"attachment_124362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\">\u003cimg class=\"size-full wp-image-124362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\" alt=\"Sam's Social Club, Calistoga\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam's Social Club, Calistoga \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://samssocialclub.com/\" target=\"_blank\" rel=\"noopener\">Sam’s Social Club, Calistoga\u003c/a>:\u003c/strong> The staples satisfy at lunch and dinner, including chilled oysters, charcuterie, steak and housemade pasta. For a real thrill, check out breakfast, with superb plates like Parmesan brioche egg-in-a-hole atop mushroom fondue. The Indian Springs Resort, 1712 Lincoln Ave., Calistoga, 707-942-4969.\u003c/p>\n\u003cfigure id=\"attachment_124361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\">\u003cimg class=\"size-full wp-image-124361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\" alt=\"Single Thread Farms Restaurant, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Single Thread Farms Restaurant, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener\">Single Thread Farm-Restaurant-Inn, Healdsburg\u003c/a>:\u003c/strong> Plan on four hours and serious wallet damage for supper at this luxury kaiseki destination that’s the Japanese answer to The French Laundry. The menu changes nearly daily, combining Asian ingredients with precious produce from the restaurant’s own farm. 131 North St., Healdsburg, 707-7234646.\u003c/p>\n\u003cfigure id=\"attachment_124360\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\">\u003cimg class=\"size-full wp-image-124360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\" alt=\"The Shuckery, Petaluma\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Shuckery, Petaluma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theshuckeryca.com/\" target=\"_blank\" rel=\"noopener\">The Shuckery, Petaluma\u003c/a>:\u003c/strong> The Oyster Girls caterers, Aluxa and Jazmine Lalicker, have opened a full restaurant specializing in what else, seafood. Oysters are good, but the fresh fish is divine, in simple presentations that let the fresh catch shine through. 100 Washington St., Petaluma, 707-981-7891.\u003c/p>\n\u003cfigure id=\"attachment_124359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\">\u003cimg class=\"size-full wp-image-124359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\" alt=\"Trading Post Market & Bakery, Cloverdale\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trading Post Market & Bakery, Cloverdale \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thepostcloverdale.com/\" target=\"_blank\" rel=\"noopener\">Trading Post Restaurant, Cloverdale\u003c/a>:\u003c/strong> Come for the first-rate bakery, and stay for dinner. Chef-owner Erik Johnson crafts a simple but satisfying menu of roast chicken, duck-fat tater tots, and excellent sausage-stuffed mushrooms. Be sure to order the bread board and the savory topped toasts. 102 S. Cloverdale Blvd., Cloverdale, 707-894-6483.\u003c/p>\n\u003cfigure id=\"attachment_124358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\">\u003cimg class=\"size-full wp-image-124358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\" alt=\"Twin Oaks Road House, Penngrove\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twin Oaks Road House, Penngrove \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://twinoaksroadhouse.com/\" target=\"_blank\" rel=\"noopener\">Twin Oaks Roadhouse, Penngrove\u003c/a>:\u003c/strong> An iconic roadhouse since 1924, the live music joint is now owned by beer maven Dean Biersch and offers dozens of boutique brews. Try the standout burgers, the fried chicken sandwich or the first-rate French onion soup. 5745 Old Redwood Highway, Penngrove, 707795-5118.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">SonomaMag.com\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hungry for something new this year? The food critics at \u003ca href=\"http://www.sonomamag.com/best-sonoma-restaurants-18-picks-food-critics\" target=\"_blank\" rel=\"noopener\">Sonoma Magazine\u003c/a> have picked out their favorite restaurants for you to add to your 2018 bucket list. Some of these are classics and some are new twists; there are a range of styles, price points, and cuisines. Try for yourself.\u003c/p>\n\u003cfigure id=\"attachment_124375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\">\u003cimg class=\"size-full wp-image-124375\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-256North.jpg\" alt=\"256 North, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-256North-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">256 North, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://256north.com/\" target=\"_blank\" rel=\"noopener\">256 North, Petaluma\u003c/a>:\u003c/strong> Cheesecake legend Jan Rosen used to own several Petaluma/Santa Rosa restaurants, and now she has returned with a hip, fun American bistro-sports bar. Seafood dishes are particularly stellar, like salmon in saffron sauce or butter-wine steamed clams — and that cheesecake is as mouthwatering as ever. \u003cem>256 Petaluma Blvd. N., Petaluma, 707-766-0799.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\">\u003cimg class=\"size-full wp-image-124374\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-Boathouse.jpg\" alt=\"Boathouse Asian Eatery, Graton Resort & Casino\" width=\"1024\" height=\"688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-960x645.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-Boathouse-520x349.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boathouse Asian Eatery, Graton Resort & Casino \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://boathouseasianeatery.com/\" target=\"_blank\" rel=\"noopener\">Boathouse Asian Eatery, Graton Resort & Casino\u003c/a>:\u003c/strong> The former M.Y. China has been reborn as a swanky restaurant featuring Japanese, Chinese, Thai and Vietnamese cuisine. Flavors are fresh, portions are big and signatures impress, such as duck soup, classic sushi and pork belly kimchee lime fried rice. \u003cem>288 Golf Course Drive W.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124373\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\">\u003cimg class=\"size-full wp-image-124373\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-brewsters.jpg\" alt=\"Brewster’s Beer Garden, Petaluma \" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-brewsters-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewster’s Beer Garden, Petaluma \u003ccite>(Heather Irwin/PD)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden, Petaluma\u003c/a>: \u003c/strong>San Francisco nightclub maven Mike Goebel has another success to shout about with this popular, sophisticated country bluegrass spot featuring barbecue, creative pub food, craft adult beverages, great live music and a chic hideaway location. 229 Water St. N., Petaluma, 707-981-8330.\u003c/p>\n\u003cfigure id=\"attachment_124372\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\">\u003cimg class=\"size-full wp-image-124372\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg\" alt=\"Coast Kitchen, Jenner\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-coast-kitchen-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coast Kitchen, Jenner \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://coastkitchensonoma.com/\" target=\"_blank\" rel=\"noopener\">Coast Kitchen, Jenner\u003c/a>:\u003c/strong> Since 1963, the redwood and stone Timber Cove resort has been a fun, if somewhat funky, retreat. A lavish renovation in 2016 turned it into a truly deluxe destination, with a luxury Cal-cuisine restaurant to match. Inventive bites shine, like fried quail drizzled in sweet chile vinaigrette, and King salmon over lentils and tangy sorrel salad.\u003cem> 21780 Highway 1, Jenner, 707-847-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_124371\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\">\u003cimg class=\"size-full wp-image-124371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg\" alt=\"Cochon Volant BBQ Smoke House, Sonoma\" width=\"1024\" height=\"666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-800x520.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-1020x663.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-960x624.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-375x244.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-cochon-volant-520x338.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cochon Volant BBQ Smoke House, Sonoma \u003ccite>(John Burgess / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cochonvolantbbq.com/\" target=\"_blank\" rel=\"noopener\">Cochon Volant BBQ Smoke House, Sonoma\u003c/a>:\u003c/strong> Longtime barbecue master Rob Larman has transformed his mobile ’cue trailer into a brick-and-mortar, with the same delicious almond smoked meats, including beef ribs and pork shoulder. The casual spot has upscale touches, too, such as Sonoma-style sauces and boutique beer and wine. 18350 Sonoma Highway, Sonoma, 707-509-5480.\u003c/p>\n\u003cfigure id=\"attachment_124370\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\">\u003cimg class=\"size-full wp-image-124370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg\" alt=\"Fig Cafe, Glen Ellen\" width=\"1024\" height=\"719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-768x539.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-1020x716.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-960x674.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-375x263.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fig-cafe-520x365.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fig Cafe, Glen Ellen \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thefigcafe.com/\" target=\"_blank\" rel=\"noopener\">The Fig Café & Winebar, Glen Ellen\u003c/a>:\u003c/strong> Sondra Bernstein and chef John Toulze have worked their magic together for 20 years now with their nationally renowned Cal-French cooking. One taste of signatures like the grilled fig and arugula salad, steamed mussels, and blue-cheese butter steak-frites reveals why. The casual bistro is darling and offers friendly touches like complimentary corkage. 13690 Arnold Drive, Glen Ellen, 707-938-2130.\u003c/p>\n\u003cfigure id=\"attachment_124369\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\">\u003cimg class=\"size-full wp-image-124369\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"1024\" height=\"684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-fork-roadhouse-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://forkcatering.com/\" target=\"_blank\" rel=\"noopener\">Fork Roadhouse, Sebastopol\u003c/a>:\u003c/strong> Tucked in a quiet Sebastopol valley, this charming roadhouse is a locals’ favorite for its top-notch California food at fair prices. Chef and owner Sarah Piccolo impresses with signature dishes such as her Tuscan bean breakfast of Meyer lemon broth with kale and two fried eggs, and a pistachio-pepita-encrusted wild salmon with grapefruit lime sauce over a panzanella salad. 9890 Bodega Highway, Sebastopol, 707-6347575.\u003c/p>\n\u003cfigure id=\"attachment_124368\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\">\u003cimg class=\"size-full wp-image-124368\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg\" alt=\"Gravenstein Grill, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gravenstein-grill-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gravenstein Grill, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gravensteingrill.com/\" target=\"_blank\" rel=\"noopener\">Gravenstein Grill, Sebastopol\u003c/a>:\u003c/strong> The chef shops Sonoma County for excellent ingredients, then crafts them into mouthwatering Cal cuisine like crispy local duck leg partnered with braised red cabbage mixed with organic local heirloom apples, smoked bacon, herbed spaetzle and organic local plum gastrique. Killer local wine list, too. 8050 Bodega Ave., Sebastopol, 707-634-6142.\u003c/p>\n\u003cfigure id=\"attachment_124367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\">\u003cimg class=\"size-full wp-image-124367\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-gypsy.jpg\" alt=\"Gypsy Cafe, Sebastopol\" width=\"1024\" height=\"632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-1020x630.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-960x593.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-240x148.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-375x231.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-gypsy-520x321.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gypsy Cafe, Sebastopol \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://gypsycafe.com/\" target=\"_blank\" rel=\"noopener\">Gypsy Café, Sebastopol\u003c/a>: \u003c/strong>Comfort food is elevated with top-notch ingredients, such as “pork and beans” boasting Rancho Gordo yellow-eye heirloom beans and savory greens, or wine-braised pot roast anchored by golden-seared Parmesan polenta. The chic-antique decor makes a meal extra-special as well. 162 N. Main St., Sebastopol, 707-861-3825.\u003c/p>\n\u003cfigure id=\"attachment_124366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\">\u003cimg class=\"size-full wp-image-124366\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-lasalette.jpg\" alt=\"La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-lasalette-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Salette, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.lasaletterestaurant.com/\" target=\"_blank\" rel=\"noopener\">LaSalette Restaurant, Sonoma\u003c/a>:\u003c/strong> Chef-owner Manuel Azevedo pours love into his meticulously prepared Portuguese dishes served in a sophisticated, tile-mural-trimmed bistro. Classics include soothing salt cod casserole, while fancier fare thrills with entrées like açorda, a lemongrass-truffle broth stocked with asparagus, artichoke, fava beans, pine nuts, country bread and a slow-cooked egg on top. 452 First St. E., Suite H, Sonoma, 707-938-1927.\u003c/p>\n\u003cfigure id=\"attachment_124365\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\">\u003cimg class=\"size-full wp-image-124365\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-negris.jpg\" alt=\"Negri's Italian Dinners and Joe's Bar, Occidental\" width=\"1024\" height=\"690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-960x647.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-negris-520x350.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Negri's Italian Dinners and Joe's Bar, Occidental \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.negrisrestaurant.com/\" target=\"_blank\" rel=\"noopener\">Negri’s Italian Dinners & Joe’s Bar, Occidental\u003c/a>:\u003c/strong> The Negri family has had a winning formula since 1943, and it’s stood the test of time with delicious classics like chicken parmigiana, lasagna and garlic shrimp pasta, all served with family-style starters including minestrone soup, mixed green salad, antipasto veggies, salami, French bread and butter, and for some entrées, ravioli, too. 3700 Bohemian Highway, Occidental, 707-874-0301.\u003c/p>\n\u003cfigure id=\"attachment_124364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\">\u003cimg class=\"size-full wp-image-124364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg\" alt=\"Pinoli Cucina Rustica, Guerneville\" width=\"1024\" height=\"700\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-pinoli-cucina-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pinoli Cucina Rustica, Guerneville \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinoliwinecountry.com/\" target=\"_blank\" rel=\"noopener\">Pinoli Cucina Rustica, Guerneville\u003c/a>:\u003c/strong> Chef Christian Darcoli owns a similar restaurant in Puerto Rico, but he is on-site for this Mediterranean eatery where he makes his own pastas and forages his own garden. As expected, seasonal pastas are the focus, like ravioli stuffed with sheep ricotta, borage, zucca flower and braised herbs, and then bathed with butter, Parmesan and sage. 13555 Highway 116, Guerneville, 707-604-7609. [SCHEDULED TO REOPEN IN MARCH 2018]\u003c/p>\n\u003cfigure id=\"attachment_124363\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\">\u003cimg class=\"size-full wp-image-124363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-reel-fish.jpg\" alt=\"Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-reel-fish-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.thereelfishshop.com/\" target=\"_blank\" rel=\"noopener\">The Reel Fish Shop & Grill, Sonoma\u003c/a>: \u003c/strong>The 111-year-old building looks like a dive from the outside, but scoot inside, past the bar and live music stage, and you’ll discover first-rate seafood. Chef Aiki Terashima hooks us with simple joys like lobster rolls and shrimp tacos, then ups the experience with fancier lobster ravioli and scallop risotto. 401 Grove St., Sonoma, 707-343-0044.\u003c/p>\n\u003cfigure id=\"attachment_124362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\">\u003cimg class=\"size-full wp-image-124362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-sams-social.jpg\" alt=\"Sam's Social Club, Calistoga\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-sams-social-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam's Social Club, Calistoga \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://samssocialclub.com/\" target=\"_blank\" rel=\"noopener\">Sam’s Social Club, Calistoga\u003c/a>:\u003c/strong> The staples satisfy at lunch and dinner, including chilled oysters, charcuterie, steak and housemade pasta. For a real thrill, check out breakfast, with superb plates like Parmesan brioche egg-in-a-hole atop mushroom fondue. The Indian Springs Resort, 1712 Lincoln Ave., Calistoga, 707-942-4969.\u003c/p>\n\u003cfigure id=\"attachment_124361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\">\u003cimg class=\"size-full wp-image-124361\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-single-thread.jpg\" alt=\"Single Thread Farms Restaurant, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-single-thread-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Single Thread Farms Restaurant, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://singlethreadfarms.com/\" target=\"_blank\" rel=\"noopener\">Single Thread Farm-Restaurant-Inn, Healdsburg\u003c/a>:\u003c/strong> Plan on four hours and serious wallet damage for supper at this luxury kaiseki destination that’s the Japanese answer to The French Laundry. The menu changes nearly daily, combining Asian ingredients with precious produce from the restaurant’s own farm. 131 North St., Healdsburg, 707-7234646.\u003c/p>\n\u003cfigure id=\"attachment_124360\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\">\u003cimg class=\"size-full wp-image-124360\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg\" alt=\"The Shuckery, Petaluma\" width=\"960\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-the-shuckery-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Shuckery, Petaluma \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theshuckeryca.com/\" target=\"_blank\" rel=\"noopener\">The Shuckery, Petaluma\u003c/a>:\u003c/strong> The Oyster Girls caterers, Aluxa and Jazmine Lalicker, have opened a full restaurant specializing in what else, seafood. Oysters are good, but the fresh fish is divine, in simple presentations that let the fresh catch shine through. 100 Washington St., Petaluma, 707-981-7891.\u003c/p>\n\u003cfigure id=\"attachment_124359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\">\u003cimg class=\"size-full wp-image-124359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-trading-post.jpg\" alt=\"Trading Post Market & Bakery, Cloverdale\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-trading-post-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Trading Post Market & Bakery, Cloverdale \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thepostcloverdale.com/\" target=\"_blank\" rel=\"noopener\">Trading Post Restaurant, Cloverdale\u003c/a>:\u003c/strong> Come for the first-rate bakery, and stay for dinner. Chef-owner Erik Johnson crafts a simple but satisfying menu of roast chicken, duck-fat tater tots, and excellent sausage-stuffed mushrooms. Be sure to order the bread board and the savory topped toasts. 102 S. Cloverdale Blvd., Cloverdale, 707-894-6483.\u003c/p>\n\u003cfigure id=\"attachment_124358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\">\u003cimg class=\"size-full wp-image-124358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg\" alt=\"Twin Oaks Road House, Penngrove\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/sonoma-twin-oaks-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Twin Oaks Road House, Penngrove \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://twinoaksroadhouse.com/\" target=\"_blank\" rel=\"noopener\">Twin Oaks Roadhouse, Penngrove\u003c/a>:\u003c/strong> An iconic roadhouse since 1924, the live music joint is now owned by beer maven Dean Biersch and offers dozens of boutique brews. Try the standout burgers, the fried chicken sandwich or the first-rate French onion soup. 5745 Old Redwood Highway, Penngrove, 707795-5118.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Biggest Sonoma County Restaurant Openings/Closings of 2017",
"title": "Biggest Sonoma County Restaurant Openings/Closings of 2017",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Though scores of new restaurants open and close in Sonoma County every year, a handful stand out. This year, a dozen new restaurants caught–and held–my attention throughout the year. Among the qualities that resonated with me over and over:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Quality:\u003c/strong> Using their own farms, or nearby farms, along with quality producers isn’t new, but the lengths to which many of these restaurateurs went–from gleaning to literally planting and harvesting their own food–went up a notch this year.\u003c/li>\n\u003cli>\u003cstrong>New Flavors:\u003c/strong> Playing up ethnic flavors, exotic spices and incorporating new ingredients from around the world\u003c/li>\n\u003cli>\u003cstrong>A return to the past:\u003c/strong> Old world, slow cooking techniques, a return to classic French cuisine\u003c/li>\n\u003cli>\u003cstrong>Garden and forest:\u003c/strong> Use of flowers and other unusual fauna brought in earthier, darker flavors\u003c/li>\n\u003cli>\u003cstrong>Produce-forward:\u003c/strong> Creative takes on meatless dishes, treating vegetarian dishes with respect and care\u003c/li>\n\u003cli>\u003cstrong>Chef-led:\u003c/strong> It’s pretty hard to have a point-of-view restaurant without a clear direction in the kitchen.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here are the best Sonoma County restaurant openings of 2017:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.handline.com/\">\u003cstrong>Handline Coastal California Cuisine:\u003c/strong>\u003c/a> This casual coastal-inspired restaurant from Lowell Sheldon (Lowell’s) and Natalie Goble takes everything from fish tacos (with homemade corn tortillas) to burgers and luxe vegetable dishes seriously. Sustainable, thoughtful, fresh and fun, this is a go-to spot when I’m paying the bill–the highest praise I can give a restaurant. \u003cem>935 Gravenstein Ave., Sebastopol, 707-827-3744, handline.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tiszabistro.com/\">\u003cstrong>Tisza Bistro:\u003c/strong>\u003c/a> Tisza may have been born during the wildfires of October, but named after a meandering Hungarian river, its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. A mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients make for an intriguing menu ranging from brown butter artichokes with tarragon and lemon aioli, duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut. Plus, the schnitzel ain’t bad. \u003cem>8757 Old Redwood Hwy, Windsor, 707-838-5100, tiszabistro.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tdbpetaluma.com/\">\u003cstrong>Drawing Board:\u003c/strong>\u003c/a> It’s not every day that you find vegan smoked carrot lox and cashew cream cheese on a menu next to roasted bone marrow. But at a culinary moment when diners want a combination of the familiar and exotic; decadent and healthy; conventional and sustainable, Petaluma’s Drawing Board feels like a roadmap to the future of dining. \u003cem>190 Kentucky St, Petaluma, 707-774-6689, tdbpetaluma.com.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/\">\u003cstrong>Flower and Bone:\u003c/strong>\u003c/a> Dahlia Martinez combs her neighborhood and backyard farm daily looking for tasty tidbits she can preserve, can, puree or otherwise incorporate into the sweet and savory stories she concocts at her downtown Santa Rosa restaurant, opened with partner Jason Sakach. The couple also owns Santa Rosa breakfast/brunch/lunch spot Naked Pig. Hours are limited, so make a reservation. \u003cem>640 Fifth St., Santa Rosa, 707-708-8529, flowerandbonerestaurant.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.russianrivervineyards.com/\">\u003cstrong>Russian River Vineyards Restaurant:\u003c/strong>\u003c/a> A stunning organic farm is the foundation of this truly farm-to-table restaurant. With Chef Ben Davies at the helm and a talented kitchen staff, Russian River Vineyards has become a Forestville dining destination instead of a Hwy. \u003cem>116 drive-by. 5700 CA-116, Forestville, 707-887-3344, russianrivervineyards.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepostcloverdale.com/\">\u003cstrong>Trading Post:\u003c/strong>\u003c/a> Chef/owner Erik Johnson is a high-end restaurant pro who is showcasing Cloverdale’s edible bounty, and elevating the once-sleepy town to a culinary destination. Is it too soon for a visionary restaurant in the hinterlands? Time will tell. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, thepostcloverdale.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://barlow.barriobayarea.com/\">\u003cstrong>Barrio Fresca Cocina:\u003c/strong>\u003c/a> Mexican cooking has so much to offer beyond burritos and quesadillas. Using fresh sauces, scratch cooking and the rich flavors of his homeland, Carlos Rosas brings authentic, yet unpretentious dishes that stand out in a sea of taqueria sameness. \u003cem>6760 McKinley St., Suite 120, Sebastopol, 707-329-6538, barlow.barriobayarea.com\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/CityGardenDoughnuts\">\u003cstrong>City Garden Donuts:\u003c/strong>\u003c/a> 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 (the lemon glaze is perfectly pucker-worthy) and chocolate atop pillowy brioche. \u003cem>1200 4th St, Santa Rosa, 595-1932, facebook.com/CityGardenDoughnuts.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://thebrassrabbithealdsburg.com/\">\u003cstrong>Brass Rabbit:\u003c/strong>\u003c/a> With classic dishes like Boeuf Bourguignon and rabbit pot pie, Chef Shane McAnelly’s cuisine pays homage to French comfort food, but doesn’t take itself too seriously, giving room for playful changes with the seasons. \u003cem>109 Plaza St, Healdsburg, 707-473-8580, thebrassrabbithealdsburg.com\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thereelfishshop.com/\">\u003cstrong>Reel Fish Shop and Grill:\u003c/strong>\u003c/a> One of the questions most often asked by restaurant-seekers in Sonoma County: Where can I get great seafood? And though many restaurants have one or two seafood items on the menu, Reel Fish Shop & Grill is one of only a handful that specialize in seafood. With a focus on helping to maintain rather than deplete ocean populations, it’s a solid choice when you’re craving a taste of the sea. \u003cem>401 Grove St., Sonoma, 707-343-0044, thereelfishshop.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://journeymanmeat.com/\">\u003cstrong>Journeyman Meat Co.:\u003c/strong>\u003c/a> The long road from vintner to salumist culminated this year in Pete Seghesio’s butcher shop in Healdsburg. Part salumeria part local meat shop, the tiny space has become a perfect pairing of old-school Italian and Sonoma County tradition. \u003cem>404 Center St., Healdsburg, 707-395-MEAT, journeymanmeat.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com/\">\u003cstrong>Brewsters Beer Garden:\u003c/strong>\u003c/a> The palatial outdoor garden, inspired barbecue and drink menu set this up to be a winner from day one. While service has continually been a challenge, we’re hoping a little tightening up over the winter will reveal what this hot spot has the potential to be long-term. And the pork belly with cheese curds and fried chicken sandwich still have us drooling. \u003cem>229 Water St., Petaluma, 707-981-8330, brewstersbeergarden.com.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Goodbyes\u003c/strong>\u003cbr>\nThough there were a handful of closures throughout the year, the toughest were the restaurants that burned in the fires: \u003cstrong>Willi’s Wine Bar\u003c/strong>, \u003cstrong>Sweet T’s Restaurant and Bar\u003c/strong>, the historic \u003cstrong>Cricklewood steakhouse\u003c/strong>, \u003cstrong>Mountain Mike’s Pizza\u003c/strong>, \u003cstrong>Puerta Vallarta and Equus Bar and Grill\u003c/strong> at the Hilton. It was difficult to see the burned-out remains of places we’ve eaten and loved over the years. Also closed at the end of 2017 was \u003cstrong>Chloe’s French Cafe\u003c/strong>, which suffered fire damage and closed soon after (though the team will continue catering).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/biggest-sonoma-county-restaurant-openings-closings-of-2017/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "Though scores of new restaurants open and close in Sonoma County every year, a handful stand out. This year, a dozen new restaurants caught–and held–Sonoma Magazine's attention throughout the year. ",
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"description": "Though scores of new restaurants open and close in Sonoma County every year, a handful stand out. This year, a dozen new restaurants caught–and held–Sonoma Magazine's attention throughout the year. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/heatherirwin/\">Heather Irwin,\u003c/a> \u003ca href=\"http://www.sonomamag.com/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though scores of new restaurants open and close in Sonoma County every year, a handful stand out. This year, a dozen new restaurants caught–and held–my attention throughout the year. Among the qualities that resonated with me over and over:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Quality:\u003c/strong> Using their own farms, or nearby farms, along with quality producers isn’t new, but the lengths to which many of these restaurateurs went–from gleaning to literally planting and harvesting their own food–went up a notch this year.\u003c/li>\n\u003cli>\u003cstrong>New Flavors:\u003c/strong> Playing up ethnic flavors, exotic spices and incorporating new ingredients from around the world\u003c/li>\n\u003cli>\u003cstrong>A return to the past:\u003c/strong> Old world, slow cooking techniques, a return to classic French cuisine\u003c/li>\n\u003cli>\u003cstrong>Garden and forest:\u003c/strong> Use of flowers and other unusual fauna brought in earthier, darker flavors\u003c/li>\n\u003cli>\u003cstrong>Produce-forward:\u003c/strong> Creative takes on meatless dishes, treating vegetarian dishes with respect and care\u003c/li>\n\u003cli>\u003cstrong>Chef-led:\u003c/strong> It’s pretty hard to have a point-of-view restaurant without a clear direction in the kitchen.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here are the best Sonoma County restaurant openings of 2017:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.handline.com/\">\u003cstrong>Handline Coastal California Cuisine:\u003c/strong>\u003c/a> This casual coastal-inspired restaurant from Lowell Sheldon (Lowell’s) and Natalie Goble takes everything from fish tacos (with homemade corn tortillas) to burgers and luxe vegetable dishes seriously. Sustainable, thoughtful, fresh and fun, this is a go-to spot when I’m paying the bill–the highest praise I can give a restaurant. \u003cem>935 Gravenstein Ave., Sebastopol, 707-827-3744, handline.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tiszabistro.com/\">\u003cstrong>Tisza Bistro:\u003c/strong>\u003c/a> Tisza may have been born during the wildfires of October, but named after a meandering Hungarian river, its menu is awash in a love for the flavors of Sonoma County and Eastern Europe. A mix of Old World comfort food (with lots of roasting) and fresh, California-inspired ingredients make for an intriguing menu ranging from brown butter artichokes with tarragon and lemon aioli, duck confit with brandied cherries, spaetzle mac and cheese, and smoked bratwurst and braised sauerkraut. Plus, the schnitzel ain’t bad. \u003cem>8757 Old Redwood Hwy, Windsor, 707-838-5100, tiszabistro.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.tdbpetaluma.com/\">\u003cstrong>Drawing Board:\u003c/strong>\u003c/a> It’s not every day that you find vegan smoked carrot lox and cashew cream cheese on a menu next to roasted bone marrow. But at a culinary moment when diners want a combination of the familiar and exotic; decadent and healthy; conventional and sustainable, Petaluma’s Drawing Board feels like a roadmap to the future of dining. \u003cem>190 Kentucky St, Petaluma, 707-774-6689, tdbpetaluma.com.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/\">\u003cstrong>Flower and Bone:\u003c/strong>\u003c/a> Dahlia Martinez combs her neighborhood and backyard farm daily looking for tasty tidbits she can preserve, can, puree or otherwise incorporate into the sweet and savory stories she concocts at her downtown Santa Rosa restaurant, opened with partner Jason Sakach. The couple also owns Santa Rosa breakfast/brunch/lunch spot Naked Pig. Hours are limited, so make a reservation. \u003cem>640 Fifth St., Santa Rosa, 707-708-8529, flowerandbonerestaurant.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.russianrivervineyards.com/\">\u003cstrong>Russian River Vineyards Restaurant:\u003c/strong>\u003c/a> A stunning organic farm is the foundation of this truly farm-to-table restaurant. With Chef Ben Davies at the helm and a talented kitchen staff, Russian River Vineyards has become a Forestville dining destination instead of a Hwy. \u003cem>116 drive-by. 5700 CA-116, Forestville, 707-887-3344, russianrivervineyards.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepostcloverdale.com/\">\u003cstrong>Trading Post:\u003c/strong>\u003c/a> Chef/owner Erik Johnson is a high-end restaurant pro who is showcasing Cloverdale’s edible bounty, and elevating the once-sleepy town to a culinary destination. Is it too soon for a visionary restaurant in the hinterlands? Time will tell. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, thepostcloverdale.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://barlow.barriobayarea.com/\">\u003cstrong>Barrio Fresca Cocina:\u003c/strong>\u003c/a> Mexican cooking has so much to offer beyond burritos and quesadillas. Using fresh sauces, scratch cooking and the rich flavors of his homeland, Carlos Rosas brings authentic, yet unpretentious dishes that stand out in a sea of taqueria sameness. \u003cem>6760 McKinley St., Suite 120, Sebastopol, 707-329-6538, barlow.barriobayarea.com\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/CityGardenDoughnuts\">\u003cstrong>City Garden Donuts:\u003c/strong>\u003c/a> 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 (the lemon glaze is perfectly pucker-worthy) and chocolate atop pillowy brioche. \u003cem>1200 4th St, Santa Rosa, 595-1932, facebook.com/CityGardenDoughnuts.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://thebrassrabbithealdsburg.com/\">\u003cstrong>Brass Rabbit:\u003c/strong>\u003c/a> With classic dishes like Boeuf Bourguignon and rabbit pot pie, Chef Shane McAnelly’s cuisine pays homage to French comfort food, but doesn’t take itself too seriously, giving room for playful changes with the seasons. \u003cem>109 Plaza St, Healdsburg, 707-473-8580, thebrassrabbithealdsburg.com\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thereelfishshop.com/\">\u003cstrong>Reel Fish Shop and Grill:\u003c/strong>\u003c/a> One of the questions most often asked by restaurant-seekers in Sonoma County: Where can I get great seafood? And though many restaurants have one or two seafood items on the menu, Reel Fish Shop & Grill is one of only a handful that specialize in seafood. With a focus on helping to maintain rather than deplete ocean populations, it’s a solid choice when you’re craving a taste of the sea. \u003cem>401 Grove St., Sonoma, 707-343-0044, thereelfishshop.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://journeymanmeat.com/\">\u003cstrong>Journeyman Meat Co.:\u003c/strong>\u003c/a> The long road from vintner to salumist culminated this year in Pete Seghesio’s butcher shop in Healdsburg. Part salumeria part local meat shop, the tiny space has become a perfect pairing of old-school Italian and Sonoma County tradition. \u003cem>404 Center St., Healdsburg, 707-395-MEAT, journeymanmeat.com.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://brewstersbeergarden.com/\">\u003cstrong>Brewsters Beer Garden:\u003c/strong>\u003c/a> The palatial outdoor garden, inspired barbecue and drink menu set this up to be a winner from day one. While service has continually been a challenge, we’re hoping a little tightening up over the winter will reveal what this hot spot has the potential to be long-term. And the pork belly with cheese curds and fried chicken sandwich still have us drooling. \u003cem>229 Water St., Petaluma, 707-981-8330, brewstersbeergarden.com.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Goodbyes\u003c/strong>\u003cbr>\nThough there were a handful of closures throughout the year, the toughest were the restaurants that burned in the fires: \u003cstrong>Willi’s Wine Bar\u003c/strong>, \u003cstrong>Sweet T’s Restaurant and Bar\u003c/strong>, the historic \u003cstrong>Cricklewood steakhouse\u003c/strong>, \u003cstrong>Mountain Mike’s Pizza\u003c/strong>, \u003cstrong>Puerta Vallarta and Equus Bar and Grill\u003c/strong> at the Hilton. It was difficult to see the burned-out remains of places we’ve eaten and loved over the years. Also closed at the end of 2017 was \u003cstrong>Chloe’s French Cafe\u003c/strong>, which suffered fire damage and closed soon after (though the team will continue catering).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: 15 Best Burritos in Sonoma County",
"title": "Guide: 15 Best Burritos in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’ve seen friends nearly come to blows over where to find the best burritos in Wine Country. Everyone has a favorite taco truck or hole-in-the-wall taqueria they’re convinced has the secret sauce for making the world’s best burrito. Whether it’s the mole sauce, the rice, the refried beans, or a favorite style of carne asada, it all comes down to that perfect combination of textures and flavors, all wrapped up in a handy tortilla. With the help of dozens of foodie Facebook fans, we’ve come up with a list of 15 burritos spots in Sonoma County – from the obvious to the undiscovered. Adding to our opinions, we’ve included direct quotes from Facebookers who responded to our call out for “The Best Burritos in Sonoma County.” Provecho!\u003c/p>\n\u003cfigure id=\"attachment_123820\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028.jpg\" alt=\"Mi Pueblo, Petaluma\" width=\"800\" height=\"660\" class=\"size-full wp-image-123820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-768x634.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-240x198.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-375x309.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-520x429.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo, Petaluma \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mi-pueblo-petaluma-petaluma-2\">\u003cstrong>Mi Pueblo, Petaluma:\u003c/strong>\u003c/a> The Macho, with meat, rice, cheese, sour cream, onion, cilantro, salsa and tomatoes gets the wet treatment with a splash of “burrito sauce.” The Padre doubles the amount in the Macho, and the Gordo triples it for $35. \u003cem>7384 Commerce Blvd, Cotati\u003c/em> 707-792-4380 \u003cem>and 800 Petaluma Blvd. North, Petaluma,\u003c/em> 707-762-8192.\u003c/p>\n\u003cfigure id=\"attachment_123821\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652.jpg\" alt=\"\" width=\"1024\" height=\"652\" class=\"size-full wp-image-123821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-520x331.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Las Palmas, Santa Rosa \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-las-palmas-santa-rosa\">\u003cstrong>Las Palmas, Santa Rosa:\u003c/strong>\u003c/a> This unassuming taqueria off Santa Rosa Avenue is a sleeper, but always popular with authentic Mexican street food fans and off-duty chefs. Carne asada and al pastor burritos are a go-to. \u003cem>415 Santa Rosa Ave., Santa Rosa,\u003c/em> 707-546-3091.\u003c/p>\n\u003cfigure id=\"attachment_123823\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/LOSTRESNOMANCHES.jpg\" alt=\"Los Tres Chiles, Santa Rosa\" width=\"960\" height=\"640\" class=\"size-full wp-image-123823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Los Tres Chiles, Santa Rosa \u003ccite>(Facebook via Sonoma Magazine )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://www.yelp.com/biz/los-tres-chiles-santa-rosa\">\u003cstrong>Los Tres Chiles, Santa Rosa:\u003c/strong>\u003c/a> \"No Manches\" Burrito is about the size of 10 regular burritos. If you can eat it in 60 minutes, it's free. Otherwise, $26.95. \u003cem>2765 Yulupa Ave, Santa Rosa,\u003c/em> 707-304-5724. \u003c/p>\n\u003cfigure id=\"attachment_123819\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713.jpg\" alt=\"Taqueria El Favorito, Santa Rosa\" width=\"1024\" height=\"713\" class=\"size-full wp-image-123819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-520x362.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria El Favorito, Santa Rosa \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-el-favorito-santa-rosa-2\">\u003cstrong>Taqueria El Favorito, Santa Rosa:\u003c/strong>\u003c/a> Mission-style burritos. ”El Favorito on Sebastopol Road in Santa Rosa originated in the SF Mission district,” says Yarrow. \u003cem>565 Sebastopol Rd, Santa Rosa,\u003c/em> 707-526-7444.\u003c/p>\n\u003cfigure id=\"attachment_123811\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/ADTBreakfast_0265.jpg\" alt=\"Breakfast burrito in a bowl, Amy’s Drive-Thru\" width=\"800\" height=\"533\" class=\"size-full wp-image-123811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Breakfast burrito in a bowl, Amy’s Drive-Thru \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/amys-drive-thru-rohnert-park\">\u003cstrong>Breakfast burrito in a bowl, Amy’s Drive-Thru:\u003c/strong>\u003c/a> We had to add this one after a quick stop at this plant-based drive-through from Amy’s Kitchen. Instead of eggs and bacon, this version has roasted potatoes, tofu scramble, spinach, salsa, cheese and sour cream (vegan versions available). \u003cem>58 Golf Course Dr W, Rohnert Park,\u003c/em> 707-755-3629.\u003c/p>\n\u003cfigure id=\"attachment_123813\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"El Roy's, Petaluma\" width=\"1024\" height=\"675\" class=\"size-full wp-image-123813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Roy's, Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-roys-mexican-grill-petaluma-2\">\u003cstrong>El Roy's, Petaluma:\u003c/strong>\u003c/a> Popular Petaluma restaurant and Santa Rosa taco truck with authentic eats. Samantha says: “I'm a little obsessed with El Roy’s these days, everything they make is so good and fresh! Their burritos are great but I'm stuck on their tostadas.\" \u003cem>210 Edith St, Petaluma,\u003c/em> 707-774-3738 and \u003cem>760 Sebastopol Rd, Santa Rosa (truck)\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_123815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684.jpg\" alt=\"Juanita Juanita, Sonoma\" width=\"1024\" height=\"684\" class=\"size-full wp-image-123815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Juanita Juanita, Sonoma \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/juanita-juanita-sonoma\">\u003cstrong>Juanita Juanita, Sonoma:\u003c/strong>\u003c/a> We say go nuts on the \"Garlic Garlic Burrito,\" and never worry about vampires again. “I'm partial to their Carnitas Pastor Tacos,” says Tony. \u003cem>19114 Arnold Dr., Sonoma,\u003c/em> 707-935-3981.\u003c/p>\n\u003cfigure id=\"attachment_123818\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579.jpg\" alt=\"Lola's Market, Santa Rosa\" width=\"1024\" height=\"579\" class=\"size-full wp-image-123818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-800x452.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-768x434.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-1020x577.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-960x543.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-520x294.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lola's Market, Santa Rosa \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lolas-market-santa-rosa\">\u003cstrong>Lola's Market, Santa Rosa:\u003c/strong>\u003c/a> Hispanic grocer with family-friendly prices and solid carnitas. “Huge, and great prices too,” says Michelle. \u003cem>1680 Petaluma Hill Road, Santa Rosa,\u003c/em> 707-577-8846, \u003cem>also 440 Dutton Ave, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123814\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678.jpg\" alt=\"El Farolito, Healdsburg\" width=\"1024\" height=\"678\" class=\"size-full wp-image-123814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito, Healdsburg \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-farolito-healdsburg\">\u003cstrong>El Farolito, Healdsburg:\u003c/strong>\u003c/a> Surf and turf burrito, with steak, chorizo rice and spicy shrimp. We’re partial to this Healdsburg spot that’s more than just a taqueria. A good selection of tequilas and traditional Oaxacan dishes lead us here again and again. \u003cem>128 Plaza St., Healdsburg,\u003c/em> 707-433-2807.\u003c/p>\n\u003cfigure id=\"attachment_123812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684.jpg\" alt=\"In this photo, Brothers Pedro, left, and Octavio Diaz at their store Casa del Mole Mercado and Carniceria.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-123812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In this photo, Brothers Pedro, left, and Octavio Diaz at their store Casa del Mole Mercado and Carniceria. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/casa-del-mole-healdsburg-2\">\u003cstrong>Casa del Mole, Healdsburg:\u003c/strong>\u003c/a> Diego's Burrito is a favorite, with al pastor, grilled onions, peppers, mushrooms, organic potatoes, sour cream, guacamole and melted Monterey jack cheese. But you’re really here for the mole, which is prepared the old-fashioned way, with dozens of ingredients including Mexican chocolate. \u003cem>434 Center St, Healdsburg,\u003c/em> 707-433-4138. Related: Agave Mexican Restaurant (owned by the same family): “Get the Chile Relleno burrito,” says Marsha. \u003c/p>\n\u003cfigure id=\"attachment_123817\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Guadalajara-1024x682.jpg\" alt='In this photo, Delia Nieto at her favorite \"hidden gem\" in Healdsburg.' width=\"1024\" height=\"682\" class=\"size-full wp-image-123817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In this photo, Delia Nieto at her favorite \"hidden gem\" in Healdsburg. \u003ccite>(\u003ca href=\"https://www.facebook.com/DeliaNietoRealtor/\">Facebook\u003c/a> via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-guadalajara-healdsburg\">\u003cstrong>El Guadalajara, Healdsburg:\u003c/strong>\u003c/a> “Try the Burrito Manadero! It has the best Mole sauce!” says Sue. “It rivals a Mission (SF) Burrito - the gold standard,” says Christopher. Tina says, “Chili Verde Burrito, best avo-green salsa.” \u003cem>125 Healdsburg Ave, Healdsburg,\u003c/em> 707-433-1052. \u003c/p>\n\u003cfigure id=\"attachment_123816\" class=\"wp-caption aligncenter\" style=\"max-width: 926px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/DONJULIO-1.jpg\" alt=\"Don Julios, Rohnert Park\" width=\"926\" height=\"520\" class=\"size-full wp-image-123816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1.jpg 926w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-520x292.jpg 520w\" sizes=\"(max-width: 926px) 100vw, 926px\">\u003cfigcaption class=\"wp-caption-text\">Don Julios, Rohnert Park \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/don-julios-rincon-latin-grill-and-pupusas-rohnert-park\">\u003cstrong>Don Julios, Rohnert Park:\u003c/strong>\u003c/a> This secret little gem is well-known to foodies for its pupusas, but readers really love their burritos as well. “You MUST try their al pastor. I've eaten at a lot of burrito spots and drive further for this place. Please. Try it,” says Brent, “Superior!” \u003cem>217 Southwest Blvd, Rohnert Park\u003c/em>, 707-242-3160.\u003c/p>\n\u003cfigure id=\"attachment_123825\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/tacotruck.jpg\" alt=\"Guerneville Taco Truck\" width=\"960\" height=\"720\" class=\"size-full wp-image-123825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Guerneville Taco Truck \u003ccite>(Facebook via Sonoma Magazine )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/guerneville-taco-truck-guerneville\">\u003cstrong>Guerneville Taco Truck:\u003c/strong>\u003c/a> No one really remembers what the truck is called, but they do remember the burritos. Usually parked in front of Safeway. “Can’t be beat,” says Michael. \u003cem>16632 Main St, Guerneville.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_123822\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/LAPALAPAS-1-600x800.jpg\" alt=\"La Palapa, Santa Rosa\" width=\"600\" height=\"800\" class=\"size-full wp-image-123822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">La Palapa, Santa Rosa \u003ccite>(Facebook via Sonoma Magazine )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/la-palapa-santa-rosa\">\u003cstrong>La Palapa, Santa Rosa:\u003c/strong>\u003c/a> “By far the best burrito I have ever had anywhere is the wet Terminator with Diabla Sauce at La Palapa. Enough for two normal people and then some,” says PepperHead. \u003cem>590 Lewis Rd, Santa Rosa,\u003c/em> 707-569-9210. \u003c/p>\n\u003cfigure id=\"attachment_123824\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/OLIVERS-1-800x800.jpg\" alt=\"Oliver’s Market\" width=\"800\" height=\"800\" class=\"size-full wp-image-123824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oliver’s Market \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.oliversmarket.com/\">\u003cstrong>Oliver’s Market:\u003c/strong>\u003c/a> You might not expect to find a top-notch burrito here, but fresh ingredients and impressive carne asada impressed several readers. “The breakfast one is my fave,” says Chris. “Wet Burrito,” says Toby. \u003cem>Locations in Cotati, Windsor and Santa Rosa.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": " With the help of dozens of foodie Facebook fans, Sonoma Magazine has come up with a list of 15 burritos spots in Sonoma County – from the obvious to the undiscovered. ",
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"description": " With the help of dozens of foodie Facebook fans, Sonoma Magazine has come up with a list of 15 burritos spots in Sonoma County – from the obvious to the undiscovered. ",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/author/heatherirwin/\">Heather Irwin\u003c/a>, \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve seen friends nearly come to blows over where to find the best burritos in Wine Country. Everyone has a favorite taco truck or hole-in-the-wall taqueria they’re convinced has the secret sauce for making the world’s best burrito. Whether it’s the mole sauce, the rice, the refried beans, or a favorite style of carne asada, it all comes down to that perfect combination of textures and flavors, all wrapped up in a handy tortilla. With the help of dozens of foodie Facebook fans, we’ve come up with a list of 15 burritos spots in Sonoma County – from the obvious to the undiscovered. Adding to our opinions, we’ve included direct quotes from Facebookers who responded to our call out for “The Best Burritos in Sonoma County.” Provecho!\u003c/p>\n\u003cfigure id=\"attachment_123820\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028.jpg\" alt=\"Mi Pueblo, Petaluma\" width=\"800\" height=\"660\" class=\"size-full wp-image-123820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-160x132.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-768x634.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-240x198.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-375x309.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1107_MIPUEBLO_BURRITO_624028-520x429.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo, Petaluma \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mi-pueblo-petaluma-petaluma-2\">\u003cstrong>Mi Pueblo, Petaluma:\u003c/strong>\u003c/a> The Macho, with meat, rice, cheese, sour cream, onion, cilantro, salsa and tomatoes gets the wet treatment with a splash of “burrito sauce.” The Padre doubles the amount in the Macho, and the Gordo triples it for $35. \u003cem>7384 Commerce Blvd, Cotati\u003c/em> 707-792-4380 \u003cem>and 800 Petaluma Blvd. North, Petaluma,\u003c/em> 707-762-8192.\u003c/p>\n\u003cfigure id=\"attachment_123821\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652.jpg\" alt=\"\" width=\"1024\" height=\"652\" class=\"size-full wp-image-123821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-800x509.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-768x489.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-1020x649.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-960x611.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-375x239.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL1114_LASPALMAS_BURRITO_360361-1-1024x652-520x331.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Las Palmas, Santa Rosa \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-las-palmas-santa-rosa\">\u003cstrong>Las Palmas, Santa Rosa:\u003c/strong>\u003c/a> This unassuming taqueria off Santa Rosa Avenue is a sleeper, but always popular with authentic Mexican street food fans and off-duty chefs. Carne asada and al pastor burritos are a go-to. \u003cem>415 Santa Rosa Ave., Santa Rosa,\u003c/em> 707-546-3091.\u003c/p>\n\u003cfigure id=\"attachment_123823\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/LOSTRESNOMANCHES.jpg\" alt=\"Los Tres Chiles, Santa Rosa\" width=\"960\" height=\"640\" class=\"size-full wp-image-123823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LOSTRESNOMANCHES-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Los Tres Chiles, Santa Rosa \u003ccite>(Facebook via Sonoma Magazine )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://www.yelp.com/biz/los-tres-chiles-santa-rosa\">\u003cstrong>Los Tres Chiles, Santa Rosa:\u003c/strong>\u003c/a> \"No Manches\" Burrito is about the size of 10 regular burritos. If you can eat it in 60 minutes, it's free. Otherwise, $26.95. \u003cem>2765 Yulupa Ave, Santa Rosa,\u003c/em> 707-304-5724. \u003c/p>\n\u003cfigure id=\"attachment_123819\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713.jpg\" alt=\"Taqueria El Favorito, Santa Rosa\" width=\"1024\" height=\"713\" class=\"size-full wp-image-123819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-800x557.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-768x535.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-1020x710.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-960x668.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-240x167.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-375x261.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JL0916_ELFAVORITO_BURRITO_528180-1024x713-520x362.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taqueria El Favorito, Santa Rosa \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-el-favorito-santa-rosa-2\">\u003cstrong>Taqueria El Favorito, Santa Rosa:\u003c/strong>\u003c/a> Mission-style burritos. ”El Favorito on Sebastopol Road in Santa Rosa originated in the SF Mission district,” says Yarrow. \u003cem>565 Sebastopol Rd, Santa Rosa,\u003c/em> 707-526-7444.\u003c/p>\n\u003cfigure id=\"attachment_123811\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/ADTBreakfast_0265.jpg\" alt=\"Breakfast burrito in a bowl, Amy’s Drive-Thru\" width=\"800\" height=\"533\" class=\"size-full wp-image-123811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/ADTBreakfast_0265-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Breakfast burrito in a bowl, Amy’s Drive-Thru \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/amys-drive-thru-rohnert-park\">\u003cstrong>Breakfast burrito in a bowl, Amy’s Drive-Thru:\u003c/strong>\u003c/a> We had to add this one after a quick stop at this plant-based drive-through from Amy’s Kitchen. Instead of eggs and bacon, this version has roasted potatoes, tofu scramble, spinach, salsa, cheese and sour cream (vegan versions available). \u003cem>58 Golf Course Dr W, Rohnert Park,\u003c/em> 707-755-3629.\u003c/p>\n\u003cfigure id=\"attachment_123813\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"El Roy's, Petaluma\" width=\"1024\" height=\"675\" class=\"size-full wp-image-123813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Roy's, Petaluma \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-roys-mexican-grill-petaluma-2\">\u003cstrong>El Roy's, Petaluma:\u003c/strong>\u003c/a> Popular Petaluma restaurant and Santa Rosa taco truck with authentic eats. Samantha says: “I'm a little obsessed with El Roy’s these days, everything they make is so good and fresh! Their burritos are great but I'm stuck on their tostadas.\" \u003cem>210 Edith St, Petaluma,\u003c/em> 707-774-3738 and \u003cem>760 Sebastopol Rd, Santa Rosa (truck)\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_123815\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684.jpg\" alt=\"Juanita Juanita, Sonoma\" width=\"1024\" height=\"684\" class=\"size-full wp-image-123815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CJ1126_JUANITAJUANITA07_713894-1-1024x684-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Juanita Juanita, Sonoma \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/juanita-juanita-sonoma\">\u003cstrong>Juanita Juanita, Sonoma:\u003c/strong>\u003c/a> We say go nuts on the \"Garlic Garlic Burrito,\" and never worry about vampires again. “I'm partial to their Carnitas Pastor Tacos,” says Tony. \u003cem>19114 Arnold Dr., Sonoma,\u003c/em> 707-935-3981.\u003c/p>\n\u003cfigure id=\"attachment_123818\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579.jpg\" alt=\"Lola's Market, Santa Rosa\" width=\"1024\" height=\"579\" class=\"size-full wp-image-123818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-800x452.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-768x434.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-1020x577.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-960x543.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-375x212.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/JB0501_MEXMARKETS_HOTSAUCE2_731455-1024x579-520x294.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Lola's Market, Santa Rosa \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lolas-market-santa-rosa\">\u003cstrong>Lola's Market, Santa Rosa:\u003c/strong>\u003c/a> Hispanic grocer with family-friendly prices and solid carnitas. “Huge, and great prices too,” says Michelle. \u003cem>1680 Petaluma Hill Road, Santa Rosa,\u003c/em> 707-577-8846, \u003cem>also 440 Dutton Ave, Santa Rosa.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123814\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678.jpg\" alt=\"El Farolito, Healdsburg\" width=\"1024\" height=\"678\" class=\"size-full wp-image-123814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/CC0820_BESTOF_ELFAROLITO_DINERS_702539-1024x678-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">El Farolito, Healdsburg \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-farolito-healdsburg\">\u003cstrong>El Farolito, Healdsburg:\u003c/strong>\u003c/a> Surf and turf burrito, with steak, chorizo rice and spicy shrimp. We’re partial to this Healdsburg spot that’s more than just a taqueria. A good selection of tequilas and traditional Oaxacan dishes lead us here again and again. \u003cem>128 Plaza St., Healdsburg,\u003c/em> 707-433-2807.\u003c/p>\n\u003cfigure id=\"attachment_123812\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684.jpg\" alt=\"In this photo, Brothers Pedro, left, and Octavio Diaz at their store Casa del Mole Mercado and Carniceria.\" width=\"1024\" height=\"684\" class=\"size-full wp-image-123812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/BS_081015_BROTHERS1_743200-1024x684-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In this photo, Brothers Pedro, left, and Octavio Diaz at their store Casa del Mole Mercado and Carniceria. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/casa-del-mole-healdsburg-2\">\u003cstrong>Casa del Mole, Healdsburg:\u003c/strong>\u003c/a> Diego's Burrito is a favorite, with al pastor, grilled onions, peppers, mushrooms, organic potatoes, sour cream, guacamole and melted Monterey jack cheese. But you’re really here for the mole, which is prepared the old-fashioned way, with dozens of ingredients including Mexican chocolate. \u003cem>434 Center St, Healdsburg,\u003c/em> 707-433-4138. Related: Agave Mexican Restaurant (owned by the same family): “Get the Chile Relleno burrito,” says Marsha. \u003c/p>\n\u003cfigure id=\"attachment_123817\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Guadalajara-1024x682.jpg\" alt='In this photo, Delia Nieto at her favorite \"hidden gem\" in Healdsburg.' width=\"1024\" height=\"682\" class=\"size-full wp-image-123817\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Guadalajara-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">In this photo, Delia Nieto at her favorite \"hidden gem\" in Healdsburg. \u003ccite>(\u003ca href=\"https://www.facebook.com/DeliaNietoRealtor/\">Facebook\u003c/a> via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-guadalajara-healdsburg\">\u003cstrong>El Guadalajara, Healdsburg:\u003c/strong>\u003c/a> “Try the Burrito Manadero! It has the best Mole sauce!” says Sue. “It rivals a Mission (SF) Burrito - the gold standard,” says Christopher. Tina says, “Chili Verde Burrito, best avo-green salsa.” \u003cem>125 Healdsburg Ave, Healdsburg,\u003c/em> 707-433-1052. \u003c/p>\n\u003cfigure id=\"attachment_123816\" class=\"wp-caption aligncenter\" style=\"max-width: 926px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/DONJULIO-1.jpg\" alt=\"Don Julios, Rohnert Park\" width=\"926\" height=\"520\" class=\"size-full wp-image-123816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1.jpg 926w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/DONJULIO-1-520x292.jpg 520w\" sizes=\"(max-width: 926px) 100vw, 926px\">\u003cfigcaption class=\"wp-caption-text\">Don Julios, Rohnert Park \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/don-julios-rincon-latin-grill-and-pupusas-rohnert-park\">\u003cstrong>Don Julios, Rohnert Park:\u003c/strong>\u003c/a> This secret little gem is well-known to foodies for its pupusas, but readers really love their burritos as well. “You MUST try their al pastor. I've eaten at a lot of burrito spots and drive further for this place. Please. Try it,” says Brent, “Superior!” \u003cem>217 Southwest Blvd, Rohnert Park\u003c/em>, 707-242-3160.\u003c/p>\n\u003cfigure id=\"attachment_123825\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/tacotruck.jpg\" alt=\"Guerneville Taco Truck\" width=\"960\" height=\"720\" class=\"size-full wp-image-123825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tacotruck-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Guerneville Taco Truck \u003ccite>(Facebook via Sonoma Magazine )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/guerneville-taco-truck-guerneville\">\u003cstrong>Guerneville Taco Truck:\u003c/strong>\u003c/a> No one really remembers what the truck is called, but they do remember the burritos. Usually parked in front of Safeway. “Can’t be beat,” says Michael. \u003cem>16632 Main St, Guerneville.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_123822\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/LAPALAPAS-1-600x800.jpg\" alt=\"La Palapa, Santa Rosa\" width=\"600\" height=\"800\" class=\"size-full wp-image-123822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/LAPALAPAS-1-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">La Palapa, Santa Rosa \u003ccite>(Facebook via Sonoma Magazine )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/la-palapa-santa-rosa\">\u003cstrong>La Palapa, Santa Rosa:\u003c/strong>\u003c/a> “By far the best burrito I have ever had anywhere is the wet Terminator with Diabla Sauce at La Palapa. Enough for two normal people and then some,” says PepperHead. \u003cem>590 Lewis Rd, Santa Rosa,\u003c/em> 707-569-9210. \u003c/p>\n\u003cfigure id=\"attachment_123824\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/OLIVERS-1-800x800.jpg\" alt=\"Oliver’s Market\" width=\"800\" height=\"800\" class=\"size-full wp-image-123824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/OLIVERS-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Oliver’s Market \u003ccite>(via Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.oliversmarket.com/\">\u003cstrong>Oliver’s Market:\u003c/strong>\u003c/a> You might not expect to find a top-notch burrito here, but fresh ingredients and impressive carne asada impressed several readers. “The breakfast one is my fave,” says Chris. “Wet Burrito,” says Toby. \u003cem>Locations in Cotati, Windsor and Santa Rosa.\u003c/em> \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 story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burritos-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Empanadas in San Francisco",
"title": "Bay Area Bites Guide to Empanadas in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123027,123026\"]\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123054,123055\"]\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123057,123058\"]\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123063,123064\"]\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123061,123062\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123059,123060\"]\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123065,123066\"]\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123085,123086,123084,123096\"]\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122975,122976\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122979,122980\"]\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122967,122968\"]\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" size=\"full\" columns=\"2\" ids=\"122977,122978\"]\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122971,122970\"]\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122981,122982\"]\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122974,122966\"]\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123119,123120\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123124,123125\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123121,123123\"]\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123126,123127\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123117,123118\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123129,123130\"]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"122316,122321,122320,122318,122377,122317,122315,122327\"]\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n",
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"excerpt": "As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ",
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"description": "As the fires burned, these restaurant owners helped others as they grappled with uncertainty and loss. Now, as they start to move forward, many share the same worry: will their industry be able to recover? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In early October, a series of devastating fires ripped through Northern California. Now, with the fires at 100 percent containment, the region faces a new challenge: recovery. For restaurant owners, who rely on Sonoma County’s tourism to sustain themselves and their employees, the fires threw things previously guaranteed--a steady stream of tourists during barrel tasting season as well as a place to live--into upheaval. We talked to Sonoma County restaurateurs who helped others as they grappled with uncertainty and their own personal losses during the fire, about their experiences and plans for the future.\u003c/p>\n\u003ch2>Terri and Mark Stark\u003c/h2>\n\u003cfigure id=\"attachment_122309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0810-new.jpg\" alt=\"Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0810-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at their restaurant Bird & The Bottle in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.starkrestaurants.com/stark-restaurant/willis-wine-bar/\">Willi's Wine Bar\u003c/a> was Mark and Terri Stark’s first restaurant. It was inspired by their second date, where they sat at the bar instead of a table, happily chatting with the staff and each other over a collection of smaller dishes. Their dream of opening a place like that was realized in 2002, when they had finally saved enough money to open Willi’s in an old Santa Rosa roadhouse. The Starks would eventually go on to open \u003ca href=\"http://www.starkrestaurants.com/\">five more restaurants\u003c/a>, but there was always something special about Willi’s. It was one of the first places to offer a now-popular selection of small plates, and more importantly, it had a distinctly local, comfortable feeling. You could enjoy a glass of local wine with friends, with no snobbery and no dress code. Dogs were welcome, as were small children. [\u003ca href=\"https://www.youtube.com/watch?v=zc8CUswAc44\">\u003cem>Willi's Wine Bar was featured on Check, Please! Bay Area in 2013\u003c/em>\u003c/a>]\u003c/p>\n\u003cp>Willi’s burned down in the early hours of Monday, October 9. That morning, Terri Stark was woken up by a call from their director of operations. She was fleeing from her home in the burning Coffey Park neighborhood and arrived at the Stark’s house with just her pajamas and purse. Soon, the Starks received another call. The manager who shut down Willi’s that night had heard about the fire, and raced back to turn off the restaurant's gas. He then climbed on the roof to hose it down. He decided it was time to leave when he started noticing that the cars speeding down Old Redwood Highway were on fire.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Starks didn’t know for certain if Willi’s had burned until around three in the morning, when local newspaper the \u003cem>Press Democrat\u003c/em> \u003ca href=\"http://www.pressdemocrat.com/news/7507522-181/fire-destroys-paradise-ridge-winery?artslide=5\">posted a picture\u003c/a> of the burning restaurant on their website. Their next days were spent in what Stark calls, “true survival mode,” as they hosted a house full of evacuated friends and were ready to evacuate themselves at any moment. On Thursday, they opened their other five restaurants (they had tried to open Wednesday, but the smoke was too thick.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It was really to get people back to work,” Terri Stark said of the decision to reopen. Her staff--the Starks employ over 400 people across their restaurants--was grappling with the same trauma and loss as everyone in the county, but as service industry workers, any time to the restaurant was closed meant a dip in their paycheck. “Our community needed a place to go again to have that meal or some semblance of normalcy,” she said. “I just felt like it was our duty to get the restaurants open as soon as possible.”\u003c/p>\n\u003cp>From Thursday to Sunday, the Starks provided free meals to evacuees and first responders at their remaining restaurants. Stark also started the daunting task of finding jobs for all 52 displaced Willi’s Wine Bar employees at their other restaurants. (As of our interview, she had succeeded.)\u003c/p>\n\u003cfigure id=\"attachment_122307\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0800-new.jpg\" alt=\"Terri and Mark Stark at Bird & The Bottle. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122307\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Terri and Mark Stark at Bird & The Bottle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The restaurants are our employees’ second home. And within each restaurant, they make up a family of their own,” she said. “For them to be around each other, it was really powerful and important.”\u003c/p>\n\u003cp>The Starks are still trying to find out if they can rebuild Willi’s--the historic nature of the property means it requires a host of improvements before it can operate as a commercial space--and in the meantime, they’re doing everything they can to ensure their guests have a great experience, so that Sonoma County remains a destination for tourists.\u003c/p>\n\u003cp>“Much of what Sonoma has to offer as far as wine country experience is still here and beautiful,” Stark said. “It would be even a bigger tragedy if businesses couldn’t survive in the aftermath of this and people lost their jobs. The trickle down from that is just going to add to the devastation.”\u003c/p>\n\u003ch2>Dustin Valette\u003c/h2>\n\u003cfigure id=\"attachment_122335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1066-new.jpg\" alt=\"Dustin Valette at his restaurant Valette Healdsburg. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1066-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette at his restaurant Valette Healdsburg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dustin Valette grew up around airports. His mom flew for for REACH Air Medical Services, his dad for Cal Fire, so he’d end up waiting for them at the airport, washing planes and doing other chores. Sometimes during those trips, the airport would receive news of an airplane crash. Valette would be quickly shuffled away to his grandfather’s house, where he’d spend hours worrying, not knowing if the plane that had gone down had been carrying his parents, or one of their coworkers that had been over for dinner the previous Sunday.\u003c/p>\n\u003cp>Valette didn’t follow his parents’ path. He became a chef instead and opened \u003ca href=\"http://www.valettehealdsburg.com/\">Valette\u003c/a> in Healdsburg in 2015. But his experiences growing up gave him an intimate knowledge of not just the uncertainty that comes with loving a first responder, but the logistics of their deployment. So when he was woken up early Monday by his young daughters, and started to hear about the fire’s horror from his friends, he knew that all firefighters would be deployed to fight it--except for one, who would required to stay back and cook for the rest of the team. What if, Valette thought, he did what he does best--cooking--so as many firefighters as possible could do what they do best?\u003c/p>\n\u003cp>That Monday, Valette went to his closed restaurant, took stock of what he had, and started cooking meals for the first responders like his dad, still a Cal Fire pilot. “Monday, those first responders had Kobe steaks, lobster and caviar, because that's what we had in our walk-in,” Valette said. They made 150 meals that first day, and by the end of the week, with the help of friends, they were making about 400 dinners a night for the first responders, a pattern they continued for about a week and a half. At one point, a crew in Geyserville loaded up one of their trucks with the food, and brought it up to the middle of the fire so the crew could take a break.\u003c/p>\n\u003cp>The meals didn't just provide sustenance but an injection of morale, Valette said. “When we showed up on Wednesday afternoon, they were eating government-issued peanut butter, and government-issued bread. So basically, hell,” he said. “To see them go from [a] piece of peanut butter and cold bread to eating roasted pork and braised chicken…[we gave] them a sense of something to look forward to at the end of the day, fuel that wasn't just calories, but a sense of enjoyment.”\u003c/p>\n\u003cp>“The morale changed instantaneously. It was like...kids at Christmas,” he continued. “Everybody came running out of the tents, everyone's clapping, and these are people who are risking their lives. Jumping out of helicopters into burn zones to put out a fire, with nothing but a rake. And here they are, coming right up like little kids clapping, because it was such a huge thing for them.”\u003c/p>\n\u003cp>The fires are now contained, but Valette still has plans to help the first responders. He’s working at \u003ca href=\"http://chefsgiving.org/\">Chefsgiving\u003c/a>, a chef-driven fundraiser, and he’s also the chair of \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a>, a December fundraiser featuring food, wine and a silent auction.\u003c/p>\n\u003cfigure id=\"attachment_122338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1108-new.jpg\" alt=\"Dustin Valette in the open kitchen at Valette. \" width=\"1920\" height=\"2880\" class=\"size-full wp-image-122338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1108-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dustin Valette in the open kitchen at Valette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while his restaurant is safe, as is his home, he’s still recovering in other ways.\u003c/p>\n\u003cp>“We're definitely nervous. I mean, in the first two weeks our restaurant lost $60,000. And that was just because we were putting a lot of money out for first responders, but also because the sales, the revenue, wasn't there. And I think everybody, in the industry, is nervous,” he said. And It’s not just the obvious--hotels and restaurants--that will be affected by a drop in tourism, he added.\u003c/p>\n\u003cfigure id=\"attachment_122343\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1035-new.jpg\" alt=\"Interior bar and dining area at Valette's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior bar and dining area at Valette's. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Our cheese lady. Simple and funny as that is, our cheese lady, who we buy cheese from...We didn't order cheese for a week, because we didn't have people buying the cheese,” he said. “So, all of a sudden, she's not selling the cheese, she has to cut back her staff, and then, the delivery driver who usually gets paid 100 bucks to go drive here and drop it off, well, they don't need him, so he doesn't need to work, so his hours [are] cut. It's just a huge trickle-down effect.”\u003c/p>\n\u003ch2>The Ochoa Family\u003c/h2>\n\u003cfigure id=\"attachment_122340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1184-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1184-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the night of Sunday, October 8, the Ochoa family, owners of popular downtown Santa Rosa taqueria \u003ca href=\"http://www.elpatio2.com/\">El Patio #2\u003c/a>, watched a movie together at their Fountaingrove home. The daughter, Maria Ochoa, fell asleep during the movie, and afterwards, when the rest of the family headed to bed, she wasn’t tired. So she stayed up, watching YouTube videos late into the night. As it grew later, she started noticing things. The people talking outside her window still hadn’t left. People were starting their cars. The smell of smoke her family had noted earlier still lingered.\u003c/p>\n\u003cp>“I couldn’t go to sleep,” she said. So she stepped outside. “Once I went out to see, I felt this heat wave.” That’s when she went back in and woke up her mom.\u003c/p>\n\u003cfigure id=\"attachment_122301\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0655-new.jpg\" alt=\"Maria Ochoa, daughter of the owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maria Ochoa, daughter of the owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Ochoas decided to leave for another property they owned that they usually rent out, but was currently empty, They gathered their cats and dogs, but Maria’s mother was forced to leave her beloved pet birds behind as they fled. The next morning, her mother returned to the neighborhood for them, but the road was blocked off. A police officer took pity on her, and escorted her back to their house.\u003c/p>\n\u003cp>“She was the first one to notice that our house was gone,” Maria said. “She came back crying and she told us all that our house was gone.”\u003c/p>\n\u003cp>The Ochoas didn’t open El Patio on Monday or Tuesday. But on Wednesday, Maria and her father, Sergio Ochoa, El Patio’s owner, were back with their employees, making tacos and burritos for their customers as they adjusted to their new life. A friend of the family noticed their dedication, and posted about Sergio’s return to work on Facebook \u003ca href=\"https://www.facebook.com/ortizesmeralda/posts/10155699200303446\">in a post\u003c/a> that quickly amassed more than a hundred supportive comments.\u003c/p>\n\u003cdiv align=\"center\">\u003ciframe src=\"https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fortizesmeralda%2Fposts%2F10155699200303446&width=500\" width=\"500\" height=\"631\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowtransparency=\"true\">\u003c/iframe>\u003c/div>\n\u003cp>“It was really amazing,” Maria Ochoa said, of the post. “I didn’t know people showed that much love for us, especially [for] my dad. I couldn’t believe it. I couldn’t stop smiling.”\u003c/p>\n\u003cp>As word spread, the Ochoas have been inundated with gifts of clothing and gift cards. The support surprised Sergio, who didn’t expect people to be thinking about him. It’s a role reversal for Sergio, who is usually the one helping others--in particular, the homeless people who occupy the park across from the restaurant, who Ochoa \u003ca href=\"http://www.ktvu.com/news/ktvu-local-news/santa-rosa-restaurant-owner-feeds-the-homeless\">regularly feeds\u003c/a>, passing out burritos to those who seem hungry. “I had a little change five years ago,” Ochoa said. All of a sudden, he started “worry[ing] about other people on the streets. And I started giving some meals, and I’m feeling good.”\u003c/p>\n\u003cp>Like a lot of people, the Ochoas aren’t sure if they’ll rebuild their home. They’re slowly returning to normalcy, one order at a time, adjusting to their new routines, new housing situations, and--for Sergio--the new feeling of someone worrying about him. “A lot of people are helping people right now. I am so surprised…[it’s] very nice.”\u003c/p>\n\u003cfigure id=\"attachment_122339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1177-new.jpg\" alt=\"Sergio Ochoa, owner of El Patio in Santa Rosa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1177-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sergio Ochoa, owner of El Patio in Santa Rosa. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Erik Johnson\u003c/h2>\n\u003cfigure id=\"attachment_122330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0959-new.jpg\" alt=\"Erik Johnson at his restaurant Trading Post in Cloverdale.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0959-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson at his restaurant Trading Post in Cloverdale. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marissa Alden was in China on a business trip when she found out about the fires. A neighbor sent her a message: the fires were getting closer. Was her family evacuating? Frantic, she called her husband, Erik Johnson. He didn’t get the message, thanks to their Cloverdale home’s spotty cell reception. She finally got through to his parents, who were staying with Johnson to help out with childcare while she was away. After being woken up by his stepdad, Johnson sprung out of bed, and gathered their twin daughters, explaining to them as calmly as he could manage that there was a fire, and they needed to leave immediately. The family evacuated to his mom’s house in downtown Cloverdale, where they remained for the next few days.\u003c/p>\n\u003cp>Alden and Johnson own the \u003ca href=\"http://www.thepostcloverdale.com/\">Trading Post\u003c/a> in Cloverdale, and that Monday, Johnson started cooking. The Pocket Fire that affected Cloverdale didn’t cause as much damage as the Tubbs fire in Santa Rosa, so evacuees turned away from the overfilled Santa Rosa shelters soon headed north to Cloverdale to find refuge. For two days, Johnson prepared meals for evacuees staying at the Citrus Fairgrounds evacuation shelter, down the street from the Trading Post.\u003c/p>\n\u003cfigure id=\"attachment_122332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0971-new.jpg\" alt=\"Erik Johnson in the kitchen at Trading Post.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Erik Johnson in the kitchen at Trading Post. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>People quickly joined in. The baker at his restaurant contributed some loaves of focaccia to go with the lasagna he made. His neighbor, a farmer who provides much of the produce for his restaurant, donated greens he turned into a salad. A local market donated some dairy and dry goods.\u003c/p>\n\u003cp>“We just wanted to cook some home-cooked, sort of comfort food for folks down there. Just to give them a warm meal that hopefully they would enjoy,” he said. “The first instinct that I had was how can I help, what can I do to help? And the obvious way to help was I have a commercial kitchen, and [I could] rally some people in the community around to help donate a little bit of food. It just felt good to do that.”\u003c/p>\n\u003cp>Johnson and his family were able to return home on Wednesday, but were then forced to evacuate again after the winds shifted. His house was ultimately fine, and he reopened his restaurant on Thursday. “We opened back up because we just knew that there's a lot of people in town that kind of want normalcy, and wanted to be able to gather somewhere and eat,” he said.\u003c/p>\n\u003cp>Johnson is participating in the \u003ca href=\"https://www.riseupsonoma.org/\">Rise Up Sonoma\u003c/a> event with Valette in December, and like Valette, he’s anxiously waiting to see what the long-term economic effects will happen as a result of the fire.\u003c/p>\n\u003cfigure id=\"attachment_122331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_0967-new.jpg\" alt=\"The love is thicker than the smoke.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_0967-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The love is thicker than the smoke. \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>“I wouldn't say it's dire, but it's a little bit slower than usual,” he said. He wants people to know that, “Sonoma County didn't burn to a crisp, it's still here. It's beautiful.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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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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},
"link": "https://www.cityarts.net",
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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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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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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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"jerrybrown": {
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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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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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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"
},
"link": "/radio/program/masters-of-scale",
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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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