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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
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"disqusTitle": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
"title": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Perhaps it was only a matter of time before a restaurant came to fruition as a result of two obsessed diners following each other on Instagram. Well, of course that’s only part of the story, but it’s how Jason Wang connected with Chavayos (Bob) Rattakul, a Thai partner, to bring \u003ca href=\"http://www.eatchicknrice.com/\">Chick’n Rice\u003c/a> to downtown Berkeley.\u003c/p>\n\u003cp>Opening tomorrow, the fast-casual concept is built around one particular dish, Khao Mun Gai, in which a piece of poached chicken is offered with rice cooked in chicken broth and other aromatics, with a punchy sauce of soy, garlic, ginger and chilies. The dish also comes with a bowl of chicken soup.\u003c/p>\n\u003cfigure id=\"attachment_120453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6210-new.jpg\" alt=\"KMG - Khao Mun Gai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KMG - Khao Mun Gai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120448\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6168-new.jpg\" alt=\"Side of Chicken Broth Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Side of Chicken Broth Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular street food in Thailand, the dish has slowly been gaining popularity in the U.S., and thanks to the guys behind the Umai Hospitality Group, it will be introduced to many more people in the coming years.\u003c/p>\n\u003cp>“We’re planning a rapid expansion, maybe opening five more of these in the next three years,” John Keh told Bay Area Bites. “We’re already looking at a location in the South Bay.”\u003c/p>\n\u003cfigure id=\"attachment_120441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6134-new.jpg\" alt=\"John Keh at the media preview of Chick’n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Keh at the media preview of Chick’n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with Wang, Keh is part of the Umai Hospitality Group; they along with two others, are all Cal graduates who founded and then sold the food delivery app \u003ca href=\"https://www.trycaviar.com/san-francisco\">Caviar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We think this food is really accessible to the American palate as it’s interesting, different and healthy. And since the chicken is poached, it’s not too fatty,” said Keh.\u003c/p>\n\u003cp>The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street. Keh said the landlord was excited to get a Thai offering in the mix, since the street offers a wide range of international options already.\u003c/p>\n\u003cfigure id=\"attachment_120450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6192-new.jpg\" alt=\"The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120446\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6149-new.jpg\" alt=\"Chick’n Rice interior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While one could think that it doesn’t take a lot to get such a simple dish right, she’d be wrong. Keh spent several months in Thailand with Rattakul, going from place to place, seeking out who did the most flavorful sauces; who made the most delicious rice. Rattakul then sought out their favorite recipes from these chefs, and in some cases, tasted their creations and guessed how to make them himself.\u003c/p>\n\u003cp>And because they knew they couldn’t build an entire restaurant – small as it may be – on one dish alone, they came up with three others to round out the menu.\u003c/p>\n\u003cfigure id=\"attachment_120442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6137-new.jpg\" alt=\"Chick’n Rice menu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the Khao Mun Gai (known as KMG on their menu) there is Fried KMG, Braised Pork, which comes with a soy-marinated egg and Asian greens, and Fried Tofu, which also comes with Asian greens. All dishes come with rice, (the two non-chicken dishes come with plain Jasmine rice rather than the chicken rice) and soup.\u003c/p>\n\u003cfigure id=\"attachment_120520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6218-new1.jpg\" alt=\"Fried KMG - Khao Mun Gai Tod - with Chicken Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried KMG - Khao Mun Gai Tod - with Chicken Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120456\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6230-new.jpg\" alt=\"Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6216-new.jpg\" alt=\"Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All ingredients for the sauces are imported from Thailand, and all the meat comes from Marin Sun Farms. Vegetables are local as well.\u003c/p>\n\u003cfigure id=\"attachment_120447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6152-new.jpg\" alt=\"Sauces that accompany the dishes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauces that accompany the dishes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A small portion of each dish is $8.99, a regular is $10.99, making this a great bargain, especially for high-quality meat (we found the small large enough to satisfy one person, and the servings of rice are perhaps even a bit over generous).\u003c/p>\n\u003cp>We found all the proteins with the exception of the poached chicken to be well-seasoned even without the sauces, but to not use the sauces would be a crime. The fried items were not the least bit greasy and the pork was especially flavorful even pre-sauced.\u003c/p>\n\u003cp>We couldn’t help but wonder though, how many people except for the die-hard health nuts would order the KMG given the more attractive options of fried chicken or pork. But fear not, healthy people. Just a drizzle of this brown sauce elevates it to such a degree, that one need not fear. The only thing we didn’t like post-sauce was the skin; Keh confirmed that in Asia they eat every part of the chicken, but after poaching, the skin becomes limp and rubbery, everything you do not want chicken skin to be.\u003c/p>\n\u003cfigure id=\"attachment_120449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6173-new.jpg\" alt=\"All menu items at Chick'n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All menu items at Chick'n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken came with sweet chili sauce; the tofu nuggets came with a different kind of soy based-sauce and the pork had a green sauce that was spicy and acidic and fragrant in the best possible way; it looked like a tomatillo salsa but of course it wasn’t; while we were told it had Thai green chilies, cilantro and vinegar in it, we tried without avail to guess what gave it its funk. It wasn’t fish sauce, and while Keh told us in a moment of weakness, he asked us to keep it a secret (and I will say that this writer, who knows a thing or two about food, had never heard of it).\u003c/p>\n\u003cp>We found the soup less interesting, but it too could be easily doctored up with the addition of more ginger and chilies, which they have on hand. We added some of the poached chicken to the soup, and with a bit of additional ginger and chilies, it was transformed into something an Asian grandmother might make.\u003c/p>\n\u003cp>Leaving Chick’n Rice without dessert would be a shame.\u003c/p>\n\u003cp>Keh called their dessert options an accident, in that they knew they wanted to offer a dessert, but had no idea what to do.\u003c/p>\n\u003cp>[gallery link=\"none\" size=\"medium\" ids=\"120459,120458,120457\"]\u003c/p>\n\u003cp>It was hot out in Thailand, as it often is, and they wandered into a market to see what they could get that would be cool and refreshing. They found the traditional sticky rice and mango, but with a scoop of coconut ice cream. That same dessert is on offer, with a base of sticky rice cooked in coconut milk with a scoop of coconut, lychee or Thai iced tea ice cream on top. The ice cream comes from \u003ca href=\"https://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> in the Outer Sunset district of San Francisco, and next to that green sauce for the pork was our favorite dish of the night. One wouldn’t go wrong by ordering any of the three flavors, but we definitely preferred the coconut or Thai iced tea over the lychee.\u003c/p>\n\u003cfigure id=\"attachment_120462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6274-new.jpg\" alt=\"Chick’n Rice is open daily until 10pm\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice is open daily 11am until 10pm \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatchicknrice.com/\">\u003cstrong>Chick’n Rice\u003c/strong>\u003c/a>\u003cbr>\n2136 Center St., Berkeley [\u003ca href=\"https://goo.gl/S2PfLs\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-10pm (Opens Friday 9/8/17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatchicknrice/\">Chick’n Rice\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatchicknrice/\">@eatchicknrice\u003c/a>\u003cbr>\nPrice Range: $ ($8.99-$10.99 per entree)\u003c/p>\n\n",
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"excerpt": "Khao Mun Gai, or poached chicken and rice, is a popular street food in Thailand. The guys who brought you the Caviar food delivery app now want to popularize the dish here, starting in Berkeley with Chick’n Rice, their new fast-casual spot.",
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"description": "Khao Mun Gai, or poached chicken and rice, is a popular street food in Thailand. The guys who brought you the Caviar food delivery app now want to popularize the dish here, starting in Berkeley with Chick’n Rice, their new fast-casual spot.",
"title": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food | KQED",
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"headline": "Preview: Chick’n Rice Khao Mun Gai in Berkeley Offers Tasty Thai-Style Street Food",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perhaps it was only a matter of time before a restaurant came to fruition as a result of two obsessed diners following each other on Instagram. Well, of course that’s only part of the story, but it’s how Jason Wang connected with Chavayos (Bob) Rattakul, a Thai partner, to bring \u003ca href=\"http://www.eatchicknrice.com/\">Chick’n Rice\u003c/a> to downtown Berkeley.\u003c/p>\n\u003cp>Opening tomorrow, the fast-casual concept is built around one particular dish, Khao Mun Gai, in which a piece of poached chicken is offered with rice cooked in chicken broth and other aromatics, with a punchy sauce of soy, garlic, ginger and chilies. The dish also comes with a bowl of chicken soup.\u003c/p>\n\u003cfigure id=\"attachment_120453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120453\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6210-new.jpg\" alt=\"KMG - Khao Mun Gai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">KMG - Khao Mun Gai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120448\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6168-new.jpg\" alt=\"Side of Chicken Broth Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6168-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Side of Chicken Broth Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A popular street food in Thailand, the dish has slowly been gaining popularity in the U.S., and thanks to the guys behind the Umai Hospitality Group, it will be introduced to many more people in the coming years.\u003c/p>\n\u003cp>“We’re planning a rapid expansion, maybe opening five more of these in the next three years,” John Keh told Bay Area Bites. “We’re already looking at a location in the South Bay.”\u003c/p>\n\u003cfigure id=\"attachment_120441\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120441\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6134-new.jpg\" alt=\"John Keh at the media preview of Chick’n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6134-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John Keh at the media preview of Chick’n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Along with Wang, Keh is part of the Umai Hospitality Group; they along with two others, are all Cal graduates who founded and then sold the food delivery app \u003ca href=\"https://www.trycaviar.com/san-francisco\">Caviar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We think this food is really accessible to the American palate as it’s interesting, different and healthy. And since the chicken is poached, it’s not too fatty,” said Keh.\u003c/p>\n\u003cp>The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street. Keh said the landlord was excited to get a Thai offering in the mix, since the street offers a wide range of international options already.\u003c/p>\n\u003cfigure id=\"attachment_120450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120450\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6192-new.jpg\" alt=\"The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6192-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Berkeley location is on a restaurant row of sorts right near the Cal campus, at 2136 Center Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120446\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6149-new.jpg\" alt=\"Chick’n Rice interior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While one could think that it doesn’t take a lot to get such a simple dish right, she’d be wrong. Keh spent several months in Thailand with Rattakul, going from place to place, seeking out who did the most flavorful sauces; who made the most delicious rice. Rattakul then sought out their favorite recipes from these chefs, and in some cases, tasted their creations and guessed how to make them himself.\u003c/p>\n\u003cp>And because they knew they couldn’t build an entire restaurant – small as it may be – on one dish alone, they came up with three others to round out the menu.\u003c/p>\n\u003cfigure id=\"attachment_120442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120442\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6137-new.jpg\" alt=\"Chick’n Rice menu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the Khao Mun Gai (known as KMG on their menu) there is Fried KMG, Braised Pork, which comes with a soy-marinated egg and Asian greens, and Fried Tofu, which also comes with Asian greens. All dishes come with rice, (the two non-chicken dishes come with plain Jasmine rice rather than the chicken rice) and soup.\u003c/p>\n\u003cfigure id=\"attachment_120520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6218-new1.jpg\" alt=\"Fried KMG - Khao Mun Gai Tod - with Chicken Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6218-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried KMG - Khao Mun Gai Tod - with Chicken Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120456\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120456\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6230-new.jpg\" alt=\"Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6230-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Braised Pork - Khao Kha Moo - with Egg & Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120454\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6216-new.jpg\" alt=\"Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu - Khao Mun Tao Hoo - Greens with Jasmine Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All ingredients for the sauces are imported from Thailand, and all the meat comes from Marin Sun Farms. Vegetables are local as well.\u003c/p>\n\u003cfigure id=\"attachment_120447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120447\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6152-new.jpg\" alt=\"Sauces that accompany the dishes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6152-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sauces that accompany the dishes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A small portion of each dish is $8.99, a regular is $10.99, making this a great bargain, especially for high-quality meat (we found the small large enough to satisfy one person, and the servings of rice are perhaps even a bit over generous).\u003c/p>\n\u003cp>We found all the proteins with the exception of the poached chicken to be well-seasoned even without the sauces, but to not use the sauces would be a crime. The fried items were not the least bit greasy and the pork was especially flavorful even pre-sauced.\u003c/p>\n\u003cp>We couldn’t help but wonder though, how many people except for the die-hard health nuts would order the KMG given the more attractive options of fried chicken or pork. But fear not, healthy people. Just a drizzle of this brown sauce elevates it to such a degree, that one need not fear. The only thing we didn’t like post-sauce was the skin; Keh confirmed that in Asia they eat every part of the chicken, but after poaching, the skin becomes limp and rubbery, everything you do not want chicken skin to be.\u003c/p>\n\u003cfigure id=\"attachment_120449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120449\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6173-new.jpg\" alt=\"All menu items at Chick'n Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All menu items at Chick'n Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken came with sweet chili sauce; the tofu nuggets came with a different kind of soy based-sauce and the pork had a green sauce that was spicy and acidic and fragrant in the best possible way; it looked like a tomatillo salsa but of course it wasn’t; while we were told it had Thai green chilies, cilantro and vinegar in it, we tried without avail to guess what gave it its funk. It wasn’t fish sauce, and while Keh told us in a moment of weakness, he asked us to keep it a secret (and I will say that this writer, who knows a thing or two about food, had never heard of it).\u003c/p>\n\u003cp>We found the soup less interesting, but it too could be easily doctored up with the addition of more ginger and chilies, which they have on hand. We added some of the poached chicken to the soup, and with a bit of additional ginger and chilies, it was transformed into something an Asian grandmother might make.\u003c/p>\n\u003cp>Leaving Chick’n Rice without dessert would be a shame.\u003c/p>\n\u003cp>Keh called their dessert options an accident, in that they knew they wanted to offer a dessert, but had no idea what to do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hot out in Thailand, as it often is, and they wandered into a market to see what they could get that would be cool and refreshing. They found the traditional sticky rice and mango, but with a scoop of coconut ice cream. That same dessert is on offer, with a base of sticky rice cooked in coconut milk with a scoop of coconut, lychee or Thai iced tea ice cream on top. The ice cream comes from \u003ca href=\"https://www.yelp.com/biz/polly-ann-ice-cream-san-francisco\">Polly Ann Ice Cream\u003c/a> in the Outer Sunset district of San Francisco, and next to that green sauce for the pork was our favorite dish of the night. One wouldn’t go wrong by ordering any of the three flavors, but we definitely preferred the coconut or Thai iced tea over the lychee.\u003c/p>\n\u003cfigure id=\"attachment_120462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120462\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6274-new.jpg\" alt=\"Chick’n Rice is open daily until 10pm\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6274-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chick’n Rice is open daily 11am until 10pm \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatchicknrice.com/\">\u003cstrong>Chick’n Rice\u003c/strong>\u003c/a>\u003cbr>\n2136 Center St., Berkeley [\u003ca href=\"https://goo.gl/S2PfLs\">Map\u003c/a>]\u003cbr>\nHours: Open daily from 11am-10pm (Opens Friday 9/8/17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatchicknrice/\">Chick’n Rice\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/eatchicknrice/\">@eatchicknrice\u003c/a>\u003cbr>\nPrice Range: $ ($8.99-$10.99 per entree)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Where to Eat Now in Sonoma County",
"title": "Guide: Where to Eat Now in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the bounty and the heat of late summer cresting, Sonoma Magazine's Dining Editor \u003ca href=\"http://www.sonomamag.com/biteclub/\">Heather Irwin\u003c/a> finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\u003c/p>\n\u003ch2>Amy’s Wicked Slush, Healdsburg\u003c/h2>\n\u003cp>Locals are lining up in droves to get a taste of something wicked in Healdsburg.\u003c/p>\n\u003cp>Just in time for summer, Boston native Amy Covin has opened Amy’s Wicked Slush just steps from the Russian River — bringing an icy sweet treat of her childhood to Sonoma County.\u003c/p>\n\u003cp>What’s a slush? Unless you’re from the East Coast, you probably have no idea. Think of this iconic New England dessert as Icee meets sorbet meets shave ice. Available in sizes from pipsqueak to “there’s no way you can eat that, bro,” slush is properly eaten with a spoon rather than a straw. Expect to find yourself with a wicked good melty mess on your hands halfway in.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120472,120474,120473\"]\u003c/p>\n\u003cp>But Wicked Slush is no mere ice cream shack. It’s more of an ode to Amy’s favorite New England foods, featuring nearly a dozen flavors of slush (mango and cherry to classic lemon) along with freshly made bagels and Italian subs that are straight from the North End of Boston.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, the bagels! These are seriously good ones that don’t turn into a pile of crumbs when you cut them. It’s one of the only things we miss terribly about New York City.\u003c/p>\n\u003cp>And the Italian subs! Piles of mortadella, capicola, “hots” and not a dab of mustard in sight with a perfect hoagie roll. Bad delis have given this classic a bad name. The “half,” however, is bigger than your arm, and you’ll likely eat the whole thing. The whole is… well, bring a team to help you.\u003c/p>\n\u003cp>Wicked Slush didn’t happen by chance. Covin worked with local BurtoNZ Bakery in Windsor for three months to get the Italian hoagie rolls and boiled/baked bagels as authentic as possible. For the sandwiches, she used the power of persuasion and a whole lot of charm to get the secret recipes from the biggest names in Boston’s deli scene. And Covin can be very persuasive.\u003c/p>\n\u003cp>“This is just street food,” says the former CPA (she worked this tax season while opening the slush spot) and president of Healdsburg’s Prune Packers baseball team.\u003c/p>\n\u003cp>Though she had no real interest in a restaurant, after a string of tragedies that included her home burning to the ground and her daughter being seriously injured in a car accident, Covin was ready to leave her desk job and enjoy life a little more.\u003c/p>\n\u003cp>Sitting on the deck of Wicked Slush in a T-shirt, her fingers slush-stained as she holds her 2-month-old grandson, she’s clearly found her bliss. For the 55-year-old, that even includes pulling all-nighters jamming to Bruce Springsteen and making slush for the next day. That, and teaching high school kids she mentors how to properly make a dip cone.\u003c/p>\n\u003cp>“Usually on their fourth try they get it,” she says. But not without a few mishaps along the way.\u003c/p>\n\u003cp>With her son Benny as general manager and most of her other family members, including her dad and her husband, helping out, there’s a cheerful kind of insanity as lines begin to form even on an early Tuesday afternoon. “We were lucky to survive the first week,” she laughs.\u003c/p>\n\u003cp>Covin is currently working on her Wicked Wagon, a mobile slush truck for events and deliveries that will let the rest of Sonoma County taste a bit of Wicked.\u003c/p>\n\u003cp>\u003cstrong>13840 Healdsburg Ave., Healdsburg, 707-431-9253, \u003ca href=\"http://wickedslush.com/\">wickedslush.com\u003c/a>. Dog- and kid-friendly.\u003c/strong>\u003c/p>\n\u003ch2>Trading Post, Cloverdale\u003c/h2>\n\u003cp>After ownership changes last winter, new chef-owner Erik Johnson and baker Aaron Arabian are seriously ready for a close-up on their garden-to-table concept in the emerging culinary destination of Cloverdale. With late summer’s bountiful days upon us, there’s no better time to go.\u003c/p>\n\u003cp>The menu, in part, revolves around Ronnie’s Garden, the restaurant’s own culinary plot. Restaurant gardener Ron Ferrato’s Instagram account (@ferratosgarden) hosts a rainbow of lettuces, daikon, peas and whatever else is popping at the moment. That translates in the daily “Ronnie’s garden” ($8) plate of the morning’s vegetables, “prepared on a whim.” Don’t miss it. Our version included a lightly dressed salad of pea shoots, radish, chamomile-soaked carrots, pickled strawberries and daikon with house-made ricotta with black sesame seeds.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120484,120485,120486\"]\u003c/p>\n\u003cp>The Trading Post bread basket ($6) is a signature, with a daily selection of baker Arabian’s painstakingly made, always insanely delicious breads with house-cultured butters. Not your usual sad basket of dried-out baguettes, but Parmesan focaccia, wheat bread, sourdough and a hearty seeded wheat. You’ll want to leave with a loaf or two.\u003c/p>\n\u003cp>As seasons change, so will the menu, but there’s always a daily tartine, half roast chicken that’s juicier than a telenovela and duck fat potato tots that will make you weep with happiness. There are burgers and a flat iron steak for more traditional eaters, and a three-course midweek market menu is available for $30 per person on Wednesdays. Don’t miss the small takeout counter with breads, cookies and tarts.\u003c/p>\n\u003cp>\u003cstrong>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>City Garden Doughnuts, Santa Rosa\u003c/h2>\n\u003cp>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.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120487,120483,120470\"]\u003c/p>\n\u003cp>Owner Alan McCandless said he planned to either open a donut shop or a hamburger place. Or maybe a pizzeria. Donuts won, and over the last six months he created City Garden Doughnuts — named for the 1860sera Santa Rosa public garden that once stood nearby. Must-tries include the lemon, pepper and pistachio Santa Barbara donut; the maple bacon combo (made with Hobbs bacon) that’s a taste of Sunday morning any day of the week; orange-glazed with fresh orange juice and zest; strawberry-glazed; and Guittard chocolate with sea salt. Scones aren’t usually worth the calories, but City Garden’s “Hobbs” scone is (and we don’t say this lightly) the best scone we’ve ever had.\u003c/p>\n\u003cp>Unlike the dusty hockey pucks we’ve had at too many places, this version falls apart like a stood-up prom date, but with a whole lot of bacon, Vella cheddar and green onion inside. Need a glucose stabilizer after all that yummy? City Garden Doughnuts’ Harney and Sons Cinnamon Spice Nitro Ice Tea is our official drink of the summer — made with three types of cinnamon, no sugar and a flavor that slaps your taste buds awake.\u003c/p>\n\u003cp>\u003cstrong>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Brewster’s Beer Garden, Petaluma\u003c/h2>\n\u003cp>BBQ and brews are the focus at this 350-seat outdoor beer garden in the heart of downtown Petaluma. Having tasted some of the very best — and very worst — barbecue that Sonoma County has to offer, we give Brewster’s high marks for flavor and technique. When it’s been a good long while since you’ve had a barbecued rib that actually falls off the bone without the use of a knife/hacksaw/gnawing, Brewster’s will be welcome relief — with smoky, saucy pork that acquiesces like a Georgia peach in August.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120477,120476,120475\"]\u003c/p>\n\u003cp>To avoid starting a civil war between ’quethusiasts, chef Chris Beerman makes a solid Texas-style beef brisket, St. Louis-style pork ribs and even smoked Korean short ribs.\u003c/p>\n\u003cp>Even though there are also smoked beets, smoked wings, smoky pork belly, a smoky mezcal cocktail and smoked tea leaves, don’t bank on Brewster’s being just a barbecue spot. Modern comfort classics include his signature onion ring-topped mac and cheese, fried chicken sandwich and chocolate brownie sundae.\u003c/p>\n\u003cp>The space is immense, with a plethora of picnic-style tables that are great for a group, or if you’re interested in being social. There’s a bocce court for grownups and a kids’ area to let the tots go nuts. Brunch, served on Saturday and Sunday, and an abbreviated lunch menu start at 11:30 a.m. and go until 5 p.m., when the larger dinner menu emerges. A children’s menu features chicken fingers and other tasty kid grub. Dogs are welcome, and there are weekly music events Friday through Sunday. Every other Thursday is Bluegrass and Bourbon.\u003c/p>\n\u003cp>This busy restaurant can get crowded, and service can range from enthusiastic to dismissive depending on the time of day and staffing. Plating can also get a little haphazard when the kitchen is really humming. Finding the restaurant is tricky, since there’s not much signage from the street. Just follow your nose.\u003c/p>\n\u003cp>\u003cstrong>229 Water St. N., Petaluma, 707-981-8330, \u003ca href=\"http://brewstersbeergarden.com/\">brewstersbeergarden.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Bump City Bakery, Petaluma\u003c/h2>\n\u003cp>The transition from fish biologist to baker isn’t as crazy as it might seem, according to Bump City Bakery’s Emily Floyd.\u003c/p>\n\u003cp>The cupcake, pie and cookie baker who used to spend her days studying the habitats of local fish now uses her science background as a basis for creating delicious gluten-free and vegan goodies. If you’ve ever tried to swap out typical baking ingredients with things like amaranth powder, rice flour, coconut milk and nut butters, you know gluten-free and vegan cooking is an exact science. Too much of one thing or not enough of another can make the mix grainy, or too dense, or just plain yucky. A biology and science background helps her tinker and experiment with foundational ingredients to get things just right.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120468,120466,120467\"]\u003c/p>\n\u003cp>Just right also means spiking most of her cupcakes with a little booze (rum, Bailey’s, Campari, gin, bourbon or brandy) and calling them “Drunken Cupcakes.” Though the flavors change up, we downed almost three cupcakes in a single sitting: Irish Car Bomb (chocolate cake with Jameson, Bailey’s buttercream and chocolate sprinkles); Orange Creamsicle (nonalcoholic) and our very favorite, the Dark and Stormy with ginger-beer cake, dark rum and lime buttercream.\u003c/p>\n\u003cp>Not all of Floyd’s cupcakes are on a bender, with flavors like raspberry cheesecake, chocolate chocolate and vanilla vanilla, along with Creamsicle and whatever else she comes up with. Floyd also makes vegan cookies like Peanut Butter Cup, oatmeal raisin walnut, chocolate chip oatmeal and Salty Date with dates, pecans, almonds and chocolate chips. Rye Pecan Pie with Bulleit rye whiskey and key lime pies are available to order.\u003c/p>\n\u003cp>\u003cstrong>122 American Alley, Suite B, Petaluma, 707-888-9026, \u003ca href=\"http://bumpcitybakery.com/\">bumpcitybakery.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Khom Loi Pop-Up, Sebastopol\u003c/h2>\n\u003cp>At the Khom Loi Thai pop-up in Sebastopol, there’s nothing shy or demure about the spicy, sweet, sour flavors of East Asia\u003cbr>\non the plate. The fire in my face, complete with watering eyes and running nose, makes that abundantly clear. Ramen Gaijin owners Matthew Williams and Moishe Hahn-Shuman — who started their own ramen shop as a pop-up several years ago at Woodfour Brewing — are hosting a handful of summer dinners inspired by travels in Northern Thailand and Laos. The food focuses on Chiang Mai and nearby Laos, with nods to Central and Southern Thailand.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120482,120480,120479\"]\u003c/p>\n\u003cp>Packed to capacity on a warm summer night, the restaurant temps were already feeling a little bit Bangkokish. But a brisk housemade Thai Iced Tea and cocktail king Scott Beattie’s Tiger Uppercut (house coconut-fat washed rum, lime, coconut milk, raw ginger, Thai herbs) loaded with ice in a handmade pottery cup was as welcome as a cold shower.\u003c/p>\n\u003cp>The first Khom Loi menu included tiny bamboo baskets of sticky rice (khao niaw, $3), and cold green papaya salad with braised octopus (som tam plahmuk, $13) that made us remember why we love this grated mixture of sour papaya, beans, cherry tomatoes, dried shrimp, fish sauce, lime and not-fooling-around chiles.\u003c/p>\n\u003cp>We also couldn’t get enough of the charcoal grilled mushroom salad (het paa nom tok, $12) with a punch of mint and fish sauce, lemongrass and toasted rice powder. As an entrée, the standout was Chiang Mai-style yellow curry (khoa soi gai, $14) that’s a soothing, creamy foil to the heat of spicier dishes. With slippery noodles, coconut milk, chicken and chili sauce, you’ll be lapping at the bottom of the bowl within minutes. Menus will change over the course of the pop-ups, which are twice monthly. Check out \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> for details on upcoming events.\u003c/p>\n\u003cp>\u003cstrong>6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-restaurants-sonoma/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "With the bounty and the heat of late summer cresting, Sonoma Magazine’s Dining Editor Heather Irwin finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\r\n\r\n",
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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>With the bounty and the heat of late summer cresting, Sonoma Magazine's Dining Editor \u003ca href=\"http://www.sonomamag.com/biteclub/\">Heather Irwin\u003c/a> finds outdoor spots in which to cool down, beer up and enjoy the best of harvest season. Also: Seasonal doughnuts, boozy cupcakes and Bangkok in Sebastopol.\u003c/p>\n\u003ch2>Amy’s Wicked Slush, Healdsburg\u003c/h2>\n\u003cp>Locals are lining up in droves to get a taste of something wicked in Healdsburg.\u003c/p>\n\u003cp>Just in time for summer, Boston native Amy Covin has opened Amy’s Wicked Slush just steps from the Russian River — bringing an icy sweet treat of her childhood to Sonoma County.\u003c/p>\n\u003cp>What’s a slush? Unless you’re from the East Coast, you probably have no idea. Think of this iconic New England dessert as Icee meets sorbet meets shave ice. Available in sizes from pipsqueak to “there’s no way you can eat that, bro,” slush is properly eaten with a spoon rather than a straw. Expect to find yourself with a wicked good melty mess on your hands halfway in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Wicked Slush is no mere ice cream shack. It’s more of an ode to Amy’s favorite New England foods, featuring nearly a dozen flavors of slush (mango and cherry to classic lemon) along with freshly made bagels and Italian subs that are straight from the North End of Boston.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, the bagels! These are seriously good ones that don’t turn into a pile of crumbs when you cut them. It’s one of the only things we miss terribly about New York City.\u003c/p>\n\u003cp>And the Italian subs! Piles of mortadella, capicola, “hots” and not a dab of mustard in sight with a perfect hoagie roll. Bad delis have given this classic a bad name. The “half,” however, is bigger than your arm, and you’ll likely eat the whole thing. The whole is… well, bring a team to help you.\u003c/p>\n\u003cp>Wicked Slush didn’t happen by chance. Covin worked with local BurtoNZ Bakery in Windsor for three months to get the Italian hoagie rolls and boiled/baked bagels as authentic as possible. For the sandwiches, she used the power of persuasion and a whole lot of charm to get the secret recipes from the biggest names in Boston’s deli scene. And Covin can be very persuasive.\u003c/p>\n\u003cp>“This is just street food,” says the former CPA (she worked this tax season while opening the slush spot) and president of Healdsburg’s Prune Packers baseball team.\u003c/p>\n\u003cp>Though she had no real interest in a restaurant, after a string of tragedies that included her home burning to the ground and her daughter being seriously injured in a car accident, Covin was ready to leave her desk job and enjoy life a little more.\u003c/p>\n\u003cp>Sitting on the deck of Wicked Slush in a T-shirt, her fingers slush-stained as she holds her 2-month-old grandson, she’s clearly found her bliss. For the 55-year-old, that even includes pulling all-nighters jamming to Bruce Springsteen and making slush for the next day. That, and teaching high school kids she mentors how to properly make a dip cone.\u003c/p>\n\u003cp>“Usually on their fourth try they get it,” she says. But not without a few mishaps along the way.\u003c/p>\n\u003cp>With her son Benny as general manager and most of her other family members, including her dad and her husband, helping out, there’s a cheerful kind of insanity as lines begin to form even on an early Tuesday afternoon. “We were lucky to survive the first week,” she laughs.\u003c/p>\n\u003cp>Covin is currently working on her Wicked Wagon, a mobile slush truck for events and deliveries that will let the rest of Sonoma County taste a bit of Wicked.\u003c/p>\n\u003cp>\u003cstrong>13840 Healdsburg Ave., Healdsburg, 707-431-9253, \u003ca href=\"http://wickedslush.com/\">wickedslush.com\u003c/a>. Dog- and kid-friendly.\u003c/strong>\u003c/p>\n\u003ch2>Trading Post, Cloverdale\u003c/h2>\n\u003cp>After ownership changes last winter, new chef-owner Erik Johnson and baker Aaron Arabian are seriously ready for a close-up on their garden-to-table concept in the emerging culinary destination of Cloverdale. With late summer’s bountiful days upon us, there’s no better time to go.\u003c/p>\n\u003cp>The menu, in part, revolves around Ronnie’s Garden, the restaurant’s own culinary plot. Restaurant gardener Ron Ferrato’s Instagram account (@ferratosgarden) hosts a rainbow of lettuces, daikon, peas and whatever else is popping at the moment. That translates in the daily “Ronnie’s garden” ($8) plate of the morning’s vegetables, “prepared on a whim.” Don’t miss it. Our version included a lightly dressed salad of pea shoots, radish, chamomile-soaked carrots, pickled strawberries and daikon with house-made ricotta with black sesame seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Trading Post bread basket ($6) is a signature, with a daily selection of baker Arabian’s painstakingly made, always insanely delicious breads with house-cultured butters. Not your usual sad basket of dried-out baguettes, but Parmesan focaccia, wheat bread, sourdough and a hearty seeded wheat. You’ll want to leave with a loaf or two.\u003c/p>\n\u003cp>As seasons change, so will the menu, but there’s always a daily tartine, half roast chicken that’s juicier than a telenovela and duck fat potato tots that will make you weep with happiness. There are burgers and a flat iron steak for more traditional eaters, and a three-course midweek market menu is available for $30 per person on Wednesdays. Don’t miss the small takeout counter with breads, cookies and tarts.\u003c/p>\n\u003cp>\u003cstrong>102 S. Cloverdale Blvd., Cloverdale, 707-894-6483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>City Garden Doughnuts, Santa Rosa\u003c/h2>\n\u003cp>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.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Owner Alan McCandless said he planned to either open a donut shop or a hamburger place. Or maybe a pizzeria. Donuts won, and over the last six months he created City Garden Doughnuts — named for the 1860sera Santa Rosa public garden that once stood nearby. Must-tries include the lemon, pepper and pistachio Santa Barbara donut; the maple bacon combo (made with Hobbs bacon) that’s a taste of Sunday morning any day of the week; orange-glazed with fresh orange juice and zest; strawberry-glazed; and Guittard chocolate with sea salt. Scones aren’t usually worth the calories, but City Garden’s “Hobbs” scone is (and we don’t say this lightly) the best scone we’ve ever had.\u003c/p>\n\u003cp>Unlike the dusty hockey pucks we’ve had at too many places, this version falls apart like a stood-up prom date, but with a whole lot of bacon, Vella cheddar and green onion inside. Need a glucose stabilizer after all that yummy? City Garden Doughnuts’ Harney and Sons Cinnamon Spice Nitro Ice Tea is our official drink of the summer — made with three types of cinnamon, no sugar and a flavor that slaps your taste buds awake.\u003c/p>\n\u003cp>\u003cstrong>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Brewster’s Beer Garden, Petaluma\u003c/h2>\n\u003cp>BBQ and brews are the focus at this 350-seat outdoor beer garden in the heart of downtown Petaluma. Having tasted some of the very best — and very worst — barbecue that Sonoma County has to offer, we give Brewster’s high marks for flavor and technique. When it’s been a good long while since you’ve had a barbecued rib that actually falls off the bone without the use of a knife/hacksaw/gnawing, Brewster’s will be welcome relief — with smoky, saucy pork that acquiesces like a Georgia peach in August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To avoid starting a civil war between ’quethusiasts, chef Chris Beerman makes a solid Texas-style beef brisket, St. Louis-style pork ribs and even smoked Korean short ribs.\u003c/p>\n\u003cp>Even though there are also smoked beets, smoked wings, smoky pork belly, a smoky mezcal cocktail and smoked tea leaves, don’t bank on Brewster’s being just a barbecue spot. Modern comfort classics include his signature onion ring-topped mac and cheese, fried chicken sandwich and chocolate brownie sundae.\u003c/p>\n\u003cp>The space is immense, with a plethora of picnic-style tables that are great for a group, or if you’re interested in being social. There’s a bocce court for grownups and a kids’ area to let the tots go nuts. Brunch, served on Saturday and Sunday, and an abbreviated lunch menu start at 11:30 a.m. and go until 5 p.m., when the larger dinner menu emerges. A children’s menu features chicken fingers and other tasty kid grub. Dogs are welcome, and there are weekly music events Friday through Sunday. Every other Thursday is Bluegrass and Bourbon.\u003c/p>\n\u003cp>This busy restaurant can get crowded, and service can range from enthusiastic to dismissive depending on the time of day and staffing. Plating can also get a little haphazard when the kitchen is really humming. Finding the restaurant is tricky, since there’s not much signage from the street. Just follow your nose.\u003c/p>\n\u003cp>\u003cstrong>229 Water St. N., Petaluma, 707-981-8330, \u003ca href=\"http://brewstersbeergarden.com/\">brewstersbeergarden.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Bump City Bakery, Petaluma\u003c/h2>\n\u003cp>The transition from fish biologist to baker isn’t as crazy as it might seem, according to Bump City Bakery’s Emily Floyd.\u003c/p>\n\u003cp>The cupcake, pie and cookie baker who used to spend her days studying the habitats of local fish now uses her science background as a basis for creating delicious gluten-free and vegan goodies. If you’ve ever tried to swap out typical baking ingredients with things like amaranth powder, rice flour, coconut milk and nut butters, you know gluten-free and vegan cooking is an exact science. Too much of one thing or not enough of another can make the mix grainy, or too dense, or just plain yucky. A biology and science background helps her tinker and experiment with foundational ingredients to get things just right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just right also means spiking most of her cupcakes with a little booze (rum, Bailey’s, Campari, gin, bourbon or brandy) and calling them “Drunken Cupcakes.” Though the flavors change up, we downed almost three cupcakes in a single sitting: Irish Car Bomb (chocolate cake with Jameson, Bailey’s buttercream and chocolate sprinkles); Orange Creamsicle (nonalcoholic) and our very favorite, the Dark and Stormy with ginger-beer cake, dark rum and lime buttercream.\u003c/p>\n\u003cp>Not all of Floyd’s cupcakes are on a bender, with flavors like raspberry cheesecake, chocolate chocolate and vanilla vanilla, along with Creamsicle and whatever else she comes up with. Floyd also makes vegan cookies like Peanut Butter Cup, oatmeal raisin walnut, chocolate chip oatmeal and Salty Date with dates, pecans, almonds and chocolate chips. Rye Pecan Pie with Bulleit rye whiskey and key lime pies are available to order.\u003c/p>\n\u003cp>\u003cstrong>122 American Alley, Suite B, Petaluma, 707-888-9026, \u003ca href=\"http://bumpcitybakery.com/\">bumpcitybakery.com\u003c/a>\u003c/strong>\u003c/p>\n\u003ch2>Khom Loi Pop-Up, Sebastopol\u003c/h2>\n\u003cp>At the Khom Loi Thai pop-up in Sebastopol, there’s nothing shy or demure about the spicy, sweet, sour flavors of East Asia\u003cbr>\non the plate. The fire in my face, complete with watering eyes and running nose, makes that abundantly clear. Ramen Gaijin owners Matthew Williams and Moishe Hahn-Shuman — who started their own ramen shop as a pop-up several years ago at Woodfour Brewing — are hosting a handful of summer dinners inspired by travels in Northern Thailand and Laos. The food focuses on Chiang Mai and nearby Laos, with nods to Central and Southern Thailand.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Packed to capacity on a warm summer night, the restaurant temps were already feeling a little bit Bangkokish. But a brisk housemade Thai Iced Tea and cocktail king Scott Beattie’s Tiger Uppercut (house coconut-fat washed rum, lime, coconut milk, raw ginger, Thai herbs) loaded with ice in a handmade pottery cup was as welcome as a cold shower.\u003c/p>\n\u003cp>The first Khom Loi menu included tiny bamboo baskets of sticky rice (khao niaw, $3), and cold green papaya salad with braised octopus (som tam plahmuk, $13) that made us remember why we love this grated mixture of sour papaya, beans, cherry tomatoes, dried shrimp, fish sauce, lime and not-fooling-around chiles.\u003c/p>\n\u003cp>We also couldn’t get enough of the charcoal grilled mushroom salad (het paa nom tok, $12) with a punch of mint and fish sauce, lemongrass and toasted rice powder. As an entrée, the standout was Chiang Mai-style yellow curry (khoa soi gai, $14) that’s a soothing, creamy foil to the heat of spicier dishes. With slippery noodles, coconut milk, chicken and chili sauce, you’ll be lapping at the bottom of the bowl within minutes. Menus will change over the course of the pop-ups, which are twice monthly. Check out \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> for details on upcoming events.\u003c/p>\n\u003cp>\u003cstrong>6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-restaurants-sonoma/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
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"content": "\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n",
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"excerpt": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
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"description": "Smørrebrød are composed Danish open-faced sandwiches that double as artistic creations. Try them at East Bay culinary nutrition expert Kristen Rasmussen's pop-up lunches. ",
"title": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin | KQED",
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"headline": "Kristen Rasmussen Creates Smørrebrød Sandwiches with a West Coast Spin",
"datePublished": "2017-08-24T06:28:12-07:00",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people create art by applying oil paint to canvas. \u003ca href=\"http://www.rootedfood.com/about/\">Kristen Rasmussen\u003c/a> fashions edible artwork by applying pomegranate-cured carrots, shaved icicle radishes and foraged fennel flowers to a canvas of dense rye bread. At her recent pair of Berkeley pop-ups, Rasmussen served two of her sandwich creations. These are clearly not your ho-hum ham and swiss or PB&J; but rather a west-coast riff on \u003cem>smørrebrød\u003c/em>, the traditional Danish lunch, \u003ca href=\"http://www.saveur.com/how-to-make-smorrebrod\">whose popularity\u003c/a> is spreading like the thick smear of creamy butter that’s a necessary element in each artistic assemblage.\u003c/p>\n\u003cp>Along with sleek modern chairs, Havarti cheese and the cozy concept of \u003ca href=\"https://www.nytimes.com/2017/02/24/books/review/hygge-is-where-the-heart-is.html\">\u003cem>hygge\u003c/em>\u003c/a>, smørrebrød is one of Denmark’s gifts to the world. In the 19\u003csup>th\u003c/sup> century, when Danish factory workers couldn’t return home for their midday meal, they packed a practical lunch of open-faced buttered bread topped with leftovers of cold meat or smoked fish. Gradually, these morphed into more elaborate creations, especially at Christmastime. Classic combinations might include pickled herring with a twist of lemon plus a mini-bouquet of fried parsley or chicken salad layered with smoked potatoes and bacon, topped by a haystack of fried carrot shreds.\u003c/p>\n\u003cfigure id=\"attachment_120196\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/Kristen-new.jpg\" alt=\"Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-120196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/Kristen-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kristen Rasmussen shares her Danish-inspired dishes at local pop-ups. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although she can trace her last name and family roots back to Denmark, Rasmussen admits to “growing up very American in Humboldt County.” The only connection to her Nordic heritage was her grandmother’s homemade Danish butter cookies at Christmas. Four years ago, when she finally visited Denmark, Rasmussen says, “I fell in love with smørrebrød because it’s delicious, aesthetically pleasing, nurturing, and can be made gluten-free, vegan, decadent, and portable.”\u003c/p>\n\u003cfigure id=\"attachment_120199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/3-view-new.jpg\" alt=\"Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms.\" width=\"1920\" height=\"1526\" class=\"size-full wp-image-120199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-800x636.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-768x610.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1020x811.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-1180x938.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-960x763.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/3-view-new-520x413.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen and assistants set up for pop-up lunch on a rooftop in Berkeley, amid the organic garden plots of Top Leaf Farms. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>August's pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst \u003ca href=\"http://www.topleaffarms.com/index.html\">Top Leaf Farms’\u003c/a> 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown.\u003c/p>\n\u003cfigure id=\"attachment_120201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/4-Benjamin-new.jpg\" alt=\"Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse.\" width=\"1920\" height=\"1697\" class=\"size-full wp-image-120201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-160x141.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-800x707.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-768x679.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1020x902.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-1180x1043.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-960x849.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-240x212.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-375x331.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/4-Benjamin-new-520x460.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top Leaf Farm's founder, ecological designer and organic farmer Benjamin Fahrer, introduces some of his bounty. His hyper-local rooftop farm, delivers to customers within a 3 mile radius, including Pizzaiolo, Gather and Chez Panisse. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fruits of foraging, another of her passions, also enlivened her smørrebrød and the famous Danish dessert (and infamous Danish tongue twister) \u003cem>Rødgrød med fløde\u003c/em>\u003cem>. \u003c/em>Spidery yellow fennel flowers festooned salmon sandwiches. She made a cordial from elder flowers she had collected in Tilden Park to flavor the whipped cream cupping the raspberries. (Here is her \u003ca href=\"http://edibleeastbay.com/recipes/beverages/classic-elderflower-cordial/\">recipe for making elderflower cordial.\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_120202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg\" alt=\"Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood.\" width=\"1920\" height=\"1365\" class=\"size-full wp-image-120202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-800x569.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-768x546.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1020x725.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-1180x839.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-960x683.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-375x267.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/5-sandwich-elements-new-520x370.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen cures her own herb-salted salmon and pomegranate-cured carrots. She foraged the fennel flowers in her Oakland neighborhood. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I have always foraged things,” says Rasmussen. “Growing up in Humboldt County, I picked wild blackberries. When I lived in Arizona, I noticed large numbers of Seville orange trees that no one was harvesting. So I picked oranges, made marmalade and sold it. Then I got into dates and cactus. Foraging is a fun way to connect to season and environment, with edible flowers (such as borage, nasturtiums, and mustard flowers), roots, seeds and even pesto made from dandelion greens.” Rasmussen is involved with Wild and Feral Food Week (WFFW) and \u003ca href=\"https://forage.berkeley.edu/\">Berkeley Open Source Food\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The forager also became a “porridge-er” after visiting \u003ca href=\"http://groed.com/en/our-restaurants/\">Grød,\u003c/a> a famous Danish restaurant chain that specializes in savory as well as sweet porridges. Besides smørrebrød themed lunches, Rasmussen also holds\u003ca href=\"http://www.sfchronicle.com/food/article/Kristen-Rasmussen-finds-comfort-in-a-bowl-of-11273927.php\"> porridge-focused pop-ups\u003c/a> and is seriously flirting with the idea of opening a restaurant combining her two obsessions.\u003c/p>\n\u003cp>With her strong belief in seasonality and eating local, Rasmussen admits that she doesn’t make Danish dishes exactly the way they are made in Denmark. She calls her approach West-Coast Nordic, and may include ingredients such as avocados, mayo with chives and tahini.\u003c/p>\n\u003cp>In fact, while she wants to introduce Californians to the goodness of Danish dishes, she is equally drawn to bringing Californian goodies to Denmark. In July, she did a stage at Selma, a prize-winning smørrebrød restaurant in Copenhagen. “The chef invited me to do a West Coast Nordic pop-up and I made a California BLT with bacon, little gem lettuce, tomato, charred avocado with Serrano aioli and shiso. And for dessert, a S'mores smørrebrød: flamed beach rose-scented marshmallow, crispy rye and cardamom chocolate.\"\u003c/p>\n\u003cfigure id=\"attachment_120198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/6-rye-bread-new.jpg\" alt=\"Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations.\" width=\"1920\" height=\"1450\" class=\"size-full wp-image-120198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-800x604.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1020x770.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-1180x891.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-960x725.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/6-rye-bread-new-520x393.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rasmussen's homemade sourdough rye bread with flax and sunflower seeds provides the perfect base for her creations. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The backbone of smørrebrød (which literally means “buttered bread”) is the dark, dense rye that serves as base and ballast for fanciful combinations of varied toppings. It’s practically impossible to find the classic Danish rugbrød in these parts. But leave it to Rasmussen to figure out how to recreate the dark, sour loaves herself. “It's a time-intensive process that takes three days,” she explains, “but that is mostly waiting for it to ferment.” It also requires a sourdough rye starter, although Rasmussen says she just uses the spores from the air.\u003c/p>\n\u003cfigure id=\"attachment_120200\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/7-boards-new.jpg\" alt=\"Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home.\" width=\"1000\" height=\"1054\" class=\"size-full wp-image-120200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-160x169.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-800x843.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-768x809.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-960x1012.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-240x253.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-375x395.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/7-boards-new-520x548.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Steve Thompson of Euclidean Building crafted wood platters and bowls for the pop-up lunch. Guests were invited to take them home. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/8-dessert-new-1.jpg\" alt=\"Octagonal cup by Steve Thompson holds classic Danish dessert, <em>Rødgrød med fløde,</em> raspberries, elderflower cream with brown butter rye crumbles.\" width=\"1920\" height=\"2191\" class=\"size-full wp-image-120197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-160x183.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-800x913.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-768x876.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1020x1164.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-1180x1347.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-960x1096.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-240x274.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-375x428.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/8-dessert-new-1-520x593.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octagonal cup by Steve Thompson holds classic Danish dessert, \u003cem>Rødgrød med fløde,\u003c/em> raspberries, elderflower cream with brown butter rye crumbles. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The culinary nutrition expert is all about collaboration, whether that encompasses working with spores in the air, seasonal plants, weeds and flowers that spring up on her path or her fellow artists. For the August smørrebrød pop-up, her friend Steve Thompson of \u003ca href=\"http://www.euclideanbuilding.com/portfolio-1/\">Euclidean Building\u003c/a> fashioned sturdy plates and cups from Douglas fir which guests could take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the next smørrebrød pop-up in Oakland on September 30, ceramicist\u003ca href=\"http://sarahkoik.com/\"> Sarah Koik\u003c/a> will make mugs and bowls. See Rasmussen's website \u003ca href=\"http://www.rootedfood.com/\">Rootedfood.com\u003c/a> for details on upcoming events and links to purchase tickets.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"120135,120152\"]\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.",
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"title": "Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \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>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"title": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"description": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood",
"title": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Michele Belotti, the young chef/owner who runs the show at his namesake restaurant, is one of the most unpretentious folks in the business of cooking—and one of the most talented. Not even two-years-old, \u003ca href=\"http://belottirb.com/\">Belotti Ristorante\u003c/a> (soon to be Belotti Ristorante & Bottega, as plans to open a shop on Piedmont Avenue continue to unfold) has become a Bay Area destination for traditional northern Italian dining. Pastas from Lombardy and the Piedmont region form the heart of the menu, and there are a handful of home-style \u003cem>secondi\u003c/em>, or main courses, as well.\u003c/p>\n\u003cfigure id=\"attachment_119911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0394-new.jpg\" alt=\"Chef Michele Belotti in his restaurant’s kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michele Belotti in his restaurant’s kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I say “traditional,” I mean it in the most literal sense, and apply the term both to the food here and the style of dining. With the exception of several stellar locally sourced products, such as \u003ca href=\"http://www.sekahills.com/\">Séka Hills olive oil\u003c/a>, Belotti imports its favorite products from regional producers in Italy, many of which it plans to sell in its shop. And the recipes are not light, as we’re accustomed to in our temperate climate and health-conscious food scene; they’re a hearty, meaty, buttery, and divinely carbohydrate affair. The food is also not trendy in the least; you’ll find no avocado toast in sight. So, if you walk in on a hot Thursday afternoon for lunch, you shouldn’t expect to see a menu that reflects the weather. You’ll find traditional, lovingly prepared, and hearty food, and you’ll want to order a big red wine to go with it, no matter the temperature outside. And then you’ll want a nap.\u003c/p>\n\u003cfigure id=\"attachment_119901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0180-new.jpg\" alt=\"The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0374-new.jpg\" alt=\"Bread service with Séka Hills olive oil.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread service with Séka Hills olive oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing about the restaurant that isn’t traditional, in the Italian sense, is its open hours. As per American custom, Belotti doesn’t close between lunch and dinner, and that’s a good thing because it’s hard to get a reservation unless you want to dine at 3:30pm. But the food is so good, I’ll take that time-slot any day of the week.\u003c/p>\n\u003cp>You could do worse than to order multiple pasta courses, and share, but the menu is designed around the idea of three courses—\u003cem>antipasti\u003c/em>, \u003cem>primi\u003c/em> (mostly pastas, with one risotto dish), and \u003cem>secondi\u003c/em>—plus vegetable side dishes and dessert. Nonetheless, what shines here are the northern Italian pastas that Chef Belotti learned to make from his mother: labor-intensive shapes and cuts, all handmade (with the exception of a dried spaghetti meant to be served \u003cem>al dente\u003c/em>), and all served with equally complex sauces, often meat reductions cooked for days.\u003c/p>\n\u003cp>On our first visit, we ordered a salad, two pastas, and one meat dish to share, and portions were more than ample. The salad was among the simplest and most delightful I’ve had in ages: living butter lettuce with lemon dressing, grated Grana Padano cheese and roasted pine nuts, exuding the simplicity that the entire menu embraces. It was plated as if still a whole head of lettuce, so basically deconstructed and reconstructed in what seemed like an effortless gesture that I’m sure isn’t.\u003c/p>\n\u003cfigure id=\"attachment_119903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0188-new.jpg\" alt=\"Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pastas were a study in contrasts. The tagliatelle with wild boar sugo, pecorino di Rosso Toscano and liberal turns of black pepper was rich and toothsome, the narrow-width, flat pasta noodles tossed in the tomato-based boar sauce. (I thought the dish was over-sauced, but my wife did not, so that remains a matter of personal preference.) The casoncelli, on the other hand, somewhat gyoza-shaped dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage, was an instant hit and an example of the kitchen’s classic bent. This is a traditional dish of Lombardy, where chef Belotti grew up, and he counts the dish as among his favorite of his mother’s recipes. The beautiful hand-formed dumplings are coated in butter and pecorino and punctuated by little cubes of pancetta.\u003c/p>\n\u003cfigure id=\"attachment_119905\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0198-new.jpg\" alt=\"Homemade tagliatelle with wild boar sugo and pecorino.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliatelle with wild boar sugo and pecorino. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119904\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0192-new.jpg\" alt=\"Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the \u003cem>maialino\u003c/em> as our main course: suckling pig from Stone Valley Farm, slow-cooked for 13 hours and served with caramelized apricots, lollipop kale, and green onions, topped with a balsamic reduction. While it was a splendid dish, it didn’t go well with the bottle of gorgeous Gaja Langhe we’d splurged on; the dish had too much fruit-sweetness to play nicely with the elegantly structured Piedmont red wine. The pork dish was better suited to a crisp white.\u003c/p>\n\u003cfigure id=\"attachment_119906\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0202-new.jpg\" alt=\"Maialino: slow-cooked suckling pig.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Maialino: slow-cooked suckling pig. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-119902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0184-new.jpg\" alt=\"A Gaja Langhe from the well-selected list of Italian red wines.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">A Gaja Langhe from the well-selected list of Italian red wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a second visit, we tried two more homemade stuffed pastas, equally delightful. The only way to really choose between them is to base your decision on ingredients. The agnolotti di Lidia has a blend of meats: beef shank, flat-iron steak, pork loin and sausage, with escarole, spinach, and grana, served in a silky-smooth beef reduction sauce. The tortelli di polenta, on the other hand, is filled with fine-ground yellow polenta (an odd-sounding filling for egg pasta, but it works) topped with rabbit sugo garnished with thyme and grana. They are both rich and hearty, so if you’re sharing, you might consider getting two styles of pasta more different from each other.\u003c/p>\n\u003cfigure id=\"attachment_119912\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0400-new.jpg\" alt=\"Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0386-new.jpg\" alt=\"Tortelli di polenta with rabbit sugo.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortelli di polenta with rabbit sugo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast, the tagliolini with yellow peaches, tomatoes and porcini mushrooms, was a wonderful seasonal riff on local bounty, and not too sweet for the red wines on the list.\u003c/p>\n\u003cfigure id=\"attachment_119908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119908\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0381-new.jpg\" alt=\"Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also felt compelled to try the brasato: long-braised certified Piemontese flat-iron steak, cooked to meltingly tender and served atop polenta with hen of the woods mushrooms and a Nebbiolo reduction. Perfect with any of the Nebbiolos on the wine list. And if it’s this good at the height of summer, imagine the winter pleasures of this dish!\u003c/p>\n\u003cfigure id=\"attachment_119913\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0402-new.jpg\" alt=\"Long-braised certified Piemontese flat-iron steak, served over polenta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long-braised certified Piemontese flat-iron steak, served over polenta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a meal of excesses, what’s one more? We closed down the house by lingering longer over the best affogato I’ve had in the bay area. Homemade vanilla gelato with a perfectly pulled espresso poured on top. Semplice e squisito (simple and exquisite).\u003c/p>\n\u003cfigure id=\"attachment_119914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0410-new.jpg\" alt=\"Homemade vanilla gelato with a perfectly pulled espresso poured on top. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade vanilla gelato with a perfectly pulled espresso poured on top. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for the bottega to open in the coming months on Piedmont Avenue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://belottirb.com/\">\u003cstrong>Belotti\u003c/strong>\u003c/a>\u003cbr>\n5403 College Ave.\u003cbr>\nOakland, CA 94618 [ \u003ca href=\"https://goo.gl/vVe8G2\">Map\u003c/a> ]\u003cbr>\nPh: (510) 788-7890\u003cbr>\nHours: Wed-Thu, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-9pm; closed Tue\u003cbr>\nPrice Range: $$-$$$ ($14.95-$17.50 pastas; $26.75-$29.75 entrees)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BelottiRB/\">@BelottiRB\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelottiRB\">@BelottiRB\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/belottirb/\">@belottirb\u003c/a>\u003c/p>\n\n",
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"excerpt": "Pastas from Lombardy and the Piedmont region of Italy form the heart of the menu at Belotti Ristorante in Oakland's Rockridge neighborhood.\r\n",
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"description": "Pastas from Lombardy and the Piedmont region of Italy form the heart of the menu at Belotti Ristorante in Oakland's Rockridge neighborhood.\r\n",
"title": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood | KQED",
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"headline": "Belotti Ristorante: The East Bay’s Best Homemade Pasta is in Oakland’s Rockridge Neighborhood",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Michele Belotti, the young chef/owner who runs the show at his namesake restaurant, is one of the most unpretentious folks in the business of cooking—and one of the most talented. Not even two-years-old, \u003ca href=\"http://belottirb.com/\">Belotti Ristorante\u003c/a> (soon to be Belotti Ristorante & Bottega, as plans to open a shop on Piedmont Avenue continue to unfold) has become a Bay Area destination for traditional northern Italian dining. Pastas from Lombardy and the Piedmont region form the heart of the menu, and there are a handful of home-style \u003cem>secondi\u003c/em>, or main courses, as well.\u003c/p>\n\u003cfigure id=\"attachment_119911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0394-new.jpg\" alt=\"Chef Michele Belotti in his restaurant’s kitchen.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0394-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michele Belotti in his restaurant’s kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I say “traditional,” I mean it in the most literal sense, and apply the term both to the food here and the style of dining. With the exception of several stellar locally sourced products, such as \u003ca href=\"http://www.sekahills.com/\">Séka Hills olive oil\u003c/a>, Belotti imports its favorite products from regional producers in Italy, many of which it plans to sell in its shop. And the recipes are not light, as we’re accustomed to in our temperate climate and health-conscious food scene; they’re a hearty, meaty, buttery, and divinely carbohydrate affair. The food is also not trendy in the least; you’ll find no avocado toast in sight. So, if you walk in on a hot Thursday afternoon for lunch, you shouldn’t expect to see a menu that reflects the weather. You’ll find traditional, lovingly prepared, and hearty food, and you’ll want to order a big red wine to go with it, no matter the temperature outside. And then you’ll want a nap.\u003c/p>\n\u003cfigure id=\"attachment_119901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119901\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0180-new.jpg\" alt=\"The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0180-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cozy dining room at Belotti Ristorante & Bottega, in Oakland’s Rockridge neighborhood. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119907\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0374-new.jpg\" alt=\"Bread service with Séka Hills olive oil.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0374-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread service with Séka Hills olive oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing about the restaurant that isn’t traditional, in the Italian sense, is its open hours. As per American custom, Belotti doesn’t close between lunch and dinner, and that’s a good thing because it’s hard to get a reservation unless you want to dine at 3:30pm. But the food is so good, I’ll take that time-slot any day of the week.\u003c/p>\n\u003cp>You could do worse than to order multiple pasta courses, and share, but the menu is designed around the idea of three courses—\u003cem>antipasti\u003c/em>, \u003cem>primi\u003c/em> (mostly pastas, with one risotto dish), and \u003cem>secondi\u003c/em>—plus vegetable side dishes and dessert. Nonetheless, what shines here are the northern Italian pastas that Chef Belotti learned to make from his mother: labor-intensive shapes and cuts, all handmade (with the exception of a dried spaghetti meant to be served \u003cem>al dente\u003c/em>), and all served with equally complex sauces, often meat reductions cooked for days.\u003c/p>\n\u003cp>On our first visit, we ordered a salad, two pastas, and one meat dish to share, and portions were more than ample. The salad was among the simplest and most delightful I’ve had in ages: living butter lettuce with lemon dressing, grated Grana Padano cheese and roasted pine nuts, exuding the simplicity that the entire menu embraces. It was plated as if still a whole head of lettuce, so basically deconstructed and reconstructed in what seemed like an effortless gesture that I’m sure isn’t.\u003c/p>\n\u003cfigure id=\"attachment_119903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119903\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0188-new.jpg\" alt=\"Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0188-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Butter lettuce salad with lemon dressing, grated Grana Padano cheese and roasted pine nuts. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pastas were a study in contrasts. The tagliatelle with wild boar sugo, pecorino di Rosso Toscano and liberal turns of black pepper was rich and toothsome, the narrow-width, flat pasta noodles tossed in the tomato-based boar sauce. (I thought the dish was over-sauced, but my wife did not, so that remains a matter of personal preference.) The casoncelli, on the other hand, somewhat gyoza-shaped dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage, was an instant hit and an example of the kitchen’s classic bent. This is a traditional dish of Lombardy, where chef Belotti grew up, and he counts the dish as among his favorite of his mother’s recipes. The beautiful hand-formed dumplings are coated in butter and pecorino and punctuated by little cubes of pancetta.\u003c/p>\n\u003cfigure id=\"attachment_119905\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119905\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0198-new.jpg\" alt=\"Homemade tagliatelle with wild boar sugo and pecorino.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0198-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliatelle with wild boar sugo and pecorino. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119904\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119904\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0192-new.jpg\" alt=\"Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0192-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Casconcelli: homemade dumplings stuffed with beef, prosciutto, pork shoulder, grana, smoked pancetta and sage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the \u003cem>maialino\u003c/em> as our main course: suckling pig from Stone Valley Farm, slow-cooked for 13 hours and served with caramelized apricots, lollipop kale, and green onions, topped with a balsamic reduction. While it was a splendid dish, it didn’t go well with the bottle of gorgeous Gaja Langhe we’d splurged on; the dish had too much fruit-sweetness to play nicely with the elegantly structured Piedmont red wine. The pork dish was better suited to a crisp white.\u003c/p>\n\u003cfigure id=\"attachment_119906\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119906\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0202-new.jpg\" alt=\"Maialino: slow-cooked suckling pig.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0202-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Maialino: slow-cooked suckling pig. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-119902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0184-new.jpg\" alt=\"A Gaja Langhe from the well-selected list of Italian red wines.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0184-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">A Gaja Langhe from the well-selected list of Italian red wines. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a second visit, we tried two more homemade stuffed pastas, equally delightful. The only way to really choose between them is to base your decision on ingredients. The agnolotti di Lidia has a blend of meats: beef shank, flat-iron steak, pork loin and sausage, with escarole, spinach, and grana, served in a silky-smooth beef reduction sauce. The tortelli di polenta, on the other hand, is filled with fine-ground yellow polenta (an odd-sounding filling for egg pasta, but it works) topped with rabbit sugo garnished with thyme and grana. They are both rich and hearty, so if you’re sharing, you might consider getting two styles of pasta more different from each other.\u003c/p>\n\u003cfigure id=\"attachment_119912\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003cimg class=\"size-full wp-image-119912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0400-new.jpg\" alt=\"Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0400-new-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003cfigcaption class=\"wp-caption-text\">Agnolotti di Lidia, stuffed with a blend of meats in a rich beef reduction sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0386-new.jpg\" alt=\"Tortelli di polenta with rabbit sugo.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0386-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortelli di polenta with rabbit sugo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In contrast, the tagliolini with yellow peaches, tomatoes and porcini mushrooms, was a wonderful seasonal riff on local bounty, and not too sweet for the red wines on the list.\u003c/p>\n\u003cfigure id=\"attachment_119908\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119908\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0381-new.jpg\" alt=\"Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0381-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade tagliolini with yellow peaches, tomatoes and porcini mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also felt compelled to try the brasato: long-braised certified Piemontese flat-iron steak, cooked to meltingly tender and served atop polenta with hen of the woods mushrooms and a Nebbiolo reduction. Perfect with any of the Nebbiolos on the wine list. And if it’s this good at the height of summer, imagine the winter pleasures of this dish!\u003c/p>\n\u003cfigure id=\"attachment_119913\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0402-new.jpg\" alt=\"Long-braised certified Piemontese flat-iron steak, served over polenta.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0402-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long-braised certified Piemontese flat-iron steak, served over polenta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a meal of excesses, what’s one more? We closed down the house by lingering longer over the best affogato I’ve had in the bay area. Homemade vanilla gelato with a perfectly pulled espresso poured on top. Semplice e squisito (simple and exquisite).\u003c/p>\n\u003cfigure id=\"attachment_119914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0410-new.jpg\" alt=\"Homemade vanilla gelato with a perfectly pulled espresso poured on top. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0410-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade vanilla gelato with a perfectly pulled espresso poured on top. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look for the bottega to open in the coming months on Piedmont Avenue.\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://belottirb.com/\">\u003cstrong>Belotti\u003c/strong>\u003c/a>\u003cbr>\n5403 College Ave.\u003cbr>\nOakland, CA 94618 [ \u003ca href=\"https://goo.gl/vVe8G2\">Map\u003c/a> ]\u003cbr>\nPh: (510) 788-7890\u003cbr>\nHours: Wed-Thu, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-9pm; closed Tue\u003cbr>\nPrice Range: $$-$$$ ($14.95-$17.50 pastas; $26.75-$29.75 entrees)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BelottiRB/\">@BelottiRB\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BelottiRB\">@BelottiRB\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/belottirb/\">@belottirb\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\n\u003cp>https://youtu.be/8ojuHdFFI80\u003c/p>\n\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"119411,119410\"]\u003c/p>\n\u003cp>https://youtu.be/wRKIGOMaFO4\u003c/p>\n\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"119438,119445,119441,119442,119437\"]\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n",
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"excerpt": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
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"description": "Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\r\n",
"title": "An Invitation to Slurp: Famous Japanese Ramen Empire Ippudo to Open in Berkeley on July 28 | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Noodles made on site and bone broth simmered for 20 hours are two of the keys to Ippudo’s superior quality.\u003c/em>\u003c/p>\n\u003cp>Signs all over the handsome new space, with a golden-hued, wood-centric dining room and a gleaming stainless-steel kitchen with steam rising in various sections, have “zuzutto” written on them: slurp noisily. Say the word out loud: zuzutto! It’s onomatopoeic, and while Americans have a hard time with the concept, slurping one’s ramen actually helps increase one’s enjoyment of it, dispersing the aromatics into the nether reaches of the palate and up into the retronasal canal.\u003c/p>\n\u003cfigure id=\"attachment_119426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg\" alt=\"The Ippudo dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-zuzutto-space-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Ippudo dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Let’s cut to the chase: It’s worth it.\u003c/strong> Vow to yourself in advance not to complain about the long lines you’ll inevitably encounter, because waiting for ramen this good is a small price to pay for such game-changing deliciousness. Call it a gift, even, an opportunity to anticipate pleasure. Ippudo, the Japanese ramen chain founded by ramen master Shigemi Kawahara in Fukuoka in 1985, has not been diluted by its expansion throughout Asia, then into New York, London, Australia, and now Berkeley (soon to be followed by San Francisco). That’s partly because the restaurant’s vision has remained consistent: Keep changing to remain unchanged. And because the noodles and the pork broth that form the heart of these steaming bowls are made every day on site.\u003c/p>\n\u003cfigure id=\"attachment_119409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119409\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg\" alt=\"Ippudo's akamaru modern ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/akamaru-modern-ramen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's akamaru modern ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most stereotypical American view of homemade pasta might be the image of an Italian grandmother bearing all her weight on a wooden roller, working the dough that will become any number of possible pasta shapes. But homemade pasta in Ippudo’s ramen state of mind is higher-tech. A giant machine in the back room holds a roll of dough in one long, flat sheet, tidy as new roll of paper towels, just mixed by an adjacent large machine. With the flip of a switch, the dough rolls out and is cut, then calibrated by hand-measuring. Once the machine is properly set, the ramen maker scoops up each batch (enough for a big bowl), then gently folds it and lays it out to dry in a little nest-like bunch, serving by serving. Where Italian pasta-making is a flexible art, ramen making of this variety is a precision skill.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/8ojuHdFFI80'\n title='//www.youtube.com/embed/8ojuHdFFI80'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_119422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119422\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles.jpg\" alt=\"Ippudo's fresh-made noodles\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's fresh-made noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As important as the noodles are to the ramen equation, even more important is the broth, and I would argue that Ippudo’s approach to broth is what gives it a leg up on any competition I’ve tried, including the wonderful Ramen Shop, which has a more local-seasonal approach and is admittedly more creative. Ippudo is going more for a carrying out of longstanding tradition than a reinvention of the wheel. Big buckets of pork bones are dropped into pots of boiling water nearly three feet tall and kept on simmer for more than 20 hours. The style of ramen you order depends on how much lard is added back in to the finished dish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wRKIGOMaFO4'\n title='//www.youtube.com/embed/wRKIGOMaFO4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Ippudo’s three basic styles of broth are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>shiromaru: long-simmered tonkatsu (pork) broth with their signature dashi\u003c/li>\n\u003cli>akamaru modern: the above tonkatsu broth with secret “umami dama” miso paste to richen it\u003c/li>\n\u003cli>karaka spicy: tonkatsu broth with a blend of chiles and other secret spices\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_119491\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg\" alt=\"Karaka Spicy Ramen at Ippudo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/karaka-spicy-ramen-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Karaka Spicy Ramen at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you choose your soup style, you then decide how firm you’d like your noodles. “Yawa” is soft and “kata” is al dente (to borrow an Italian term), and “badi” means very, so “bari yawa” is very soft and “bari gata” is very firm. All of these fine gradations, which are discernable on the palate, are the result of just a few-second shift in cooking time, the entire range of styles cooked for between 20 and 40 seconds.\u003c/p>\n\u003cfigure id=\"attachment_119435\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119435\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg\" alt=\"The noodles are cooked in individual strainers to control portion size and firmness.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-noodles-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles are cooked in individual strainers to control portion size and firmness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ippudo’s staff has come to know their ramen ways as “intentional” (intentionality being a value) ameliorating any concerns I had about the large chain-ness of this business. If American businesses had more intentionality in their basic endeavors, then our chains would likely be of much higher quality, too. The approach is quite poetic, in my estimation.\u003c/p>\n\u003cfigure id=\"attachment_119472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-change.jpg\" alt=\"Ippudo's Principle: Keep changing to remain unchanged.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-change-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's Principle: Keep changing to remain unchanged. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119424\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-staff-team.jpg\" alt=\"Ippudo's server team\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-staff-team-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo's server team \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Each bowl is then topped with a whole soft-boiled, seasoned egg, scallions and marinated wood ear mushrooms. Simple perfection.\u003c/p>\n\u003cfigure id=\"attachment_119476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119476\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/serve-egg-toppings.jpg\" alt=\"Ramen ready to be served\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/serve-egg-toppings-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ramen ready to be served \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And let’s not forget about the appetizers. We sampled the legendary pork buns, which were also profound in their simplicity: just pork belly, mayonnaise and a leaf of iceberg lettuce. The fried eggplant buns were just as good, and the fried chicken will, mark my word, become a Berkeley legend in no time. Crisp cucumber slices in sesame sauce punctuate the rich pork fat throughout the meal.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>Ippudo has a sake philosophy, too: rice + wheat = harmony, the opposite of our paleo-leaning trends in the U.S. Taste for yourself. Choose one of four sake styles: mild and gentle, fragrant and luxurious, clean and crisp, or classic and aged, and pair with the various ramen choices. As a standalone drink, I tend to prefer the aged sakes that are more toasty and wood-framed than sweet (like the Daishichi Kimoto Honjozo), but with the spicy broth I think the fruit- and floral-toned Nanbu Bijin Tokubetsu Junmai works best, as it offers the ballast of elegant sweetness, much in the way a Riesling pairs well with spicy Thai food.\u003c/p>\n\u003cfigure id=\"attachment_119407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119407\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sake.jpg\" alt=\"Sake at Ippudo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sake-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sake at Ippudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two parting pieces of information: Yes, the kitchen uses MSG. Go with it. And don’t over-order, as there are no to-go boxes.\u003c/p>\n\u003cp>\u003cstrong>See you in line at Ippudo!\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_119414\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-119414\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ippudo-exterior.jpg\" alt=\"Ippudo exterior\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ippudo-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ippudo exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ippudo-us.com/\">\u003cstrong>Ippudo\u003c/strong>\u003c/a>\u003cbr>\n2015 Shattuck Ave. [\u003ca href=\"https://goo.gl/DhsMrU\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 666-8807\u003cbr>\nHours: Mon-Thu, 11am-11pm; Fri-Sat, 11am-midnight; Sun, 11am-10pm\u003cbr>\nPrice Range: $-$$ ($14-$20 ramen)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IppudoUS\">@IppudoUS\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ippudo_us\">@ippudo_us\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ippudous/\">@ippudous\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "17 Best Cheap Eats in Santa Rosa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-cheap-eats-santa-rosa/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "You don’t have to be wealthy to eat well in Sonoma County. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>You don’t have to be wealthy to eat well in Sonoma County.\u003c/strong> Sure, there are high-end restaurants with deep wine lists, $15 cocktails and menu items that include exotic and expensive ingredients. But beyond the gustatory glitz is a smorgasbord of good, honest and affordable eateries and dishes across the region. There are myriad options for delicious indulgence, but only if you know where to go. And we do.\u003c/p>\n\u003cfigure id=\"attachment_119351\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DIERK%E2%80%99S-MIDTOWN-CAFE%CC%81-Photo-by-John-Burgess-1024x708.jpg\" alt=\"Dierk's Midtown Café\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DIERK’S-MIDTOWN-CAFÉ-Photo-by-John-Burgess-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk's Midtown Café \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dierksmidtown.com/\">\u003cstrong>Dierk's Midtown Café\u003c/strong>\u003c/a>: This is the second location for Mark Dierkhising and Karen Brodsky (their first is Dierk’s Parkside Café). Their smoked salmon hash ($14.25) commands attention, accompanied by oven-dried tomatoes, green onions and hash browns. The perfectly cooked salmon is topped with two eggs and a chive-lemon-horseradish sauce that brings all the flavors together. And guess what? It’s the most expensive item on the menu, delivering great bang for the buck. \u003cem>1422 Fourth St., Santa Rosa\u003c/em>, 707-545-2233.\u003c/p>\n\u003cfigure id=\"attachment_119367\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg\" alt=\"Worth Our Weight\" width=\"1024\" height=\"692\" class=\"size-full wp-image-119367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-768x519.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-1020x689.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-960x649.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/WORTHOURWEIGHT-JOHNBURGESS-1024x692-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth Our Weight \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://worthourweight.org/\">\u003cstrong>Worth Our Weight\u003c/strong>\u003c/a>: With weekends-only brunches prepared and served by enrollees in Evelyn Cheatham’s culinary apprenticeship program, Worth Our Weight provides big wows at very fair prices. Her team prepares savory staples such as extraordinary spaghetti carbonara, lamb hash with poached eggs and sautéed greens, and brandade (puree of salt cod) cakes topped with poached eggs and a kale salad alongside, each for $9.95. Ethereal scones with butter and preserves are complimentary. \u003cem>1021 Hahman Drive, Santa Rosa\u003c/em>, 707-544-1200.\u003c/p>\n\u003cfigure id=\"attachment_119361\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg\" alt=\"Ricardo's Bar & Grill\" width=\"1024\" height=\"696\" class=\"size-full wp-image-119361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RICARDOS-1024x696-520x353.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ricardo's Bar & Grill\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ricardosbarandgrill.com/\">\u003cstrong>Ricardo's Bar & Grill\u003c/strong>\u003c/a>: Miss Caffe Portofino? You’ll find some of the staff members now at Ricardo’s. Sit at the long bar or grab a booth and check out the grilled cheese and tomato soup with Parmesan-crusted bread ($12) or the four-piece fried chicken plate with mashed potatoes and gravy ($17.50). Happy hour is 2-6 p.m. daily, with $4 cocktails, $5 wine, $2.50-$5 beer and $4-$8 appetizers. \u003cem>2700 Yulupa Ave., Santa Rosa\u003c/em>, 707-545-7696.\u003c/p>\n\u003cfigure id=\"attachment_119360\" class=\"wp-caption aligncenter\" style=\"max-width: 922px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg\" alt=\"Quickly\" width=\"922\" height=\"800\" class=\"size-full wp-image-119360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800.jpg 922w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-800x694.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-768x666.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-240x208.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-375x325.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/QUICKLY-HEATHERIRWIN-922x800-520x451.jpg 520w\" sizes=\"(max-width: 922px) 100vw, 922px\">\u003cfigcaption class=\"wp-caption-text\">Quickly \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.quicklyusa.com/santarosa.html\">\u003cstrong>Quickly\u003c/strong>\u003c/a>: It’s a chain, true, but Santa Rosa and Rohnert Park, are the only homes of Quickly in the county, where tasty fried seafood on sticks, bubble milk teas and other Asian snacks draw a Santa Rosa High and Santa Rosa Junior College crowd. At $3-$4 for most items, thrifty eaters can munch on fried baby octopus, squid balls, calamari rings and shrimp trigon, washed down with a mango milk tea. \u003cem>1880 Mendocino Ave., Santa Rosa\u003c/em>, 707-303-7412.\u003c/p>\n\u003cfigure id=\"attachment_119359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg\" alt=\"Mi Tierra\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119359\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MITIERRA-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mi Tierra \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mitierramex.com/\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>: Watch fresh tortillas being made on-site and savor an enormous, regional Mexican specialty molcajete: steak, prawns, chicken, mushrooms, grilled cactus, roasted chiles, a huge slab of queso fresco, onion, tomato and spicy broth, all served in a stone molcajete bowl ($20). It’s enough for two, and comes with rice, refried beans, avocado and those luscious tortillas, great for dunking into the broth. \u003cem>3262 Airway Dr, Santa Rosa,\u003c/em> 707-546-1777.\u003c/p>\n\u003cfigure id=\"attachment_119357\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg\" alt=\"LoCoco's Cucina Rustica\" width=\"1024\" height=\"771\" class=\"size-full wp-image-119357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-1020x768.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-960x723.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/LOCOCOSCUCINARUSTICA-ALVINJORNADA-1024x771-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">LoCoco's Cucina Rustica \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lococos.net/\">\u003cstrong>LoCoco's Cucina Rustica\u003c/strong>\u003c/a>: LoCoco’s does cannoli proud, turning out classic versions as good as any found in New York or New Jersey. House-made, tube-shaped fried pastry shells are filled with sweetened ricotta, pistachios and orange zest, then dusted with powdered sugar. The first-bite crunch leads to a heavenly, creamy center. They’re well worth the $8.95 price for two cannoli.\u003cem> 117 Fourth St., Santa Rosa\u003c/em>, 707-523-2227.\u003c/p>\n\u003cfigure id=\"attachment_119355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg\" alt=\"Willie Bird's Restaurant\" width=\"1024\" height=\"606\" class=\"size-full wp-image-119355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB1116_WILLIE_004_804731-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Willie Bird's Restaurant \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://williebirdsrestaurant.com/\">\u003cstrong>Willie Bird's Restaurant\u003c/strong>\u003c/a>: With weeknight dinner deals that include an entree plus soup or salad for $13.95, it’s hard to go wrong at Willie Bird’s. Craving Thanksgiving flavors out of season? There are multiple options, including the open-faced hot turkey sandwich, which comes with mashed potatoes, stuffing, giblet gravy and cranberry sauce ($12.95). Show up early for happy hour, Monday through Friday, 4:30-6:30 p.m., for free appetizers along with your favorite libation.\u003cem> 1150 Santa Rosa Ave., Santa Rosa\u003c/em>, 707-542-0861.\u003c/p>\n\u003cfigure id=\"attachment_119363\" class=\"wp-caption aligncenter\" style=\"max-width: 734px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg\" alt=\"Thai Time Asian Bistro\" width=\"734\" height=\"800\" class=\"size-full wp-image-119363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800.jpg 734w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-160x174.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-375x409.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THAITIMEKENTPORTER-734x800-520x567.jpg 520w\" sizes=\"(max-width: 734px) 100vw, 734px\">\u003cfigcaption class=\"wp-caption-text\">Thai Time Asian Bistro \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thaitimeasianbistro.com/\">\u003cstrong>Thai Time Asian Bistro\u003c/strong>\u003c/a>: With a menu featuring dishes priced $5-$22 (most less than $14), choices abound, and every beautifully presented item tastes as good as it looks. Fans of tom-kha coconut soup will be hooked instantly on the flavorful, rich broth packed with vegetables and a choice of chicken or tofu ($7); add $2 for prawns. The soup has just the right amount of spice and can be a meal in itself. \u003cem>402 Mendocino Ave., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119353\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg\" alt=\"Belly Left Coast Kitchen & Tap Room\" width=\"1024\" height=\"678\" class=\"size-full wp-image-119353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-960x636.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0716_BELLY_SLIDERS_740480-1024x678-1-520x344.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Left Coast Kitchen & Tap Room \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bellyleftcoastkitchen.com/\">\u003cstrong>Belly Left Coast Kitchen & Tap Room\u003c/strong>\u003c/a>: Usually, the tacos at this hip joint are three for $10. But on Taco Tuesday, they’re only $1 all day and night, with a choice of ground beef, chorizo, pulled pork or veggie street tacos (why choose, at that price? Get one of each). You’ll save on suds from 2 p.m. on, too. \u003cem>523 Fourth St., Santa Rosa\u003c/em>, 707-526-5787.\u003c/p>\n\u003cfigure id=\"attachment_119364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg\" alt=\"The Villa Restaurant\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/THEVILLACHRISHARDY-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Villa Restaurant \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillarestaurant.com/\">\u003cstrong>The Villa Restaurant\u003c/strong>\u003c/a>: Others may try, but no one can beat The Villa’s old-school happy hour, 3-7:30 p.m. daily. Beer and wine are $3, well drinks $4, and there is a wide assortment of appetizers ($3-$8). Check out the fried calamari, soft polenta with meat sauce, and tortellini pesto. Those who don’t fill up on apps can order a half-portion of most entrees for less than $20. \u003cem>3901 Montgomery Drive, Santa Rosa\u003c/em>, 707-528-7755.\u003c/p>\n\u003cfigure id=\"attachment_119362\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg\" alt=\"Stark's Steak & Seafood\" width=\"1024\" height=\"675\" class=\"size-full wp-image-119362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/STARKS-JOHNBURGESS-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Stark's Steak & Seafood \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://starkrestaurants.com/stark_steakhouse.html\">\u003cstrong>Stark's Steak & Seafood\u003c/strong>\u003c/a>: Its lunch and dinner menus are not cheap-eats material, but there is no arguing the popularity and pricing of Stark’s happy hour, offered Monday through Saturday – yes, Saturday – from 3-6 p.m. A lively crowd enjoys drinks specials, including $2.50 Beefeater martinis on Wednesday, Thursday and Saturday, and several small-plates noshes. Raw oysters, tuna tartare tacos and truffle fries are $1.75, Moroccan chicken meatballs and prime rib banh mi sandwiches are $3.75, and mini burgers with Cheddar and bacon are $5. \u003cem>521 Adams St., Santa Rosa\u003c/em>, 707-546-5100.\u003c/p>\n\u003cfigure id=\"attachment_119356\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg\" alt=\"John Ash & Co. The Front Room Bar + Lounge\" width=\"1024\" height=\"634\" class=\"size-full wp-image-119356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-960x594.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JOHNASH-JEFFKANLEE-1024x634-520x322.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co. The Front Room Bar + Lounge \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co. The Front Room Bar + Lounge\u003c/strong>\u003c/a>: You can get a beef filet in the main restaurant for $43, or you can relax in the lounge and indulge in Tips And Toast — beef filet tips, mushroom cream sauce and grilled ciabatta for $14. Set with a fireplace, the elegant space sparkles with other deals, such as roasted lamb ribs in pomegranate Pinot Noir barbecue sauce ($14) and oversized grilled fish tacos with slaw, cilantro cream and salsa ($11). \u003cem>4350 Barnes Road, Santa Rosa\u003c/em>, 707-527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119352\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg\" alt=\"Bistro 29\" width=\"1024\" height=\"662\" class=\"size-full wp-image-119352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-1020x659.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-375x242.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/HI0417_BISTRO29_FRISEESALAD_823867-1024x662-520x336.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bistro 29 \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bistro29.com/\">\u003cstrong>Bistro 29\u003c/strong>\u003c/a>: It seems like it has to be a typo: $29 for a four-course French meal Tuesday through Thursday, with just $11 more for wine pairings from the lengthy list of French and California labels. But it’s true, with the bistro’s changing prix-fixe menu offering lineups such as asparagus cream soup with bacon and buckwheat crumbs; Baby Gem lettuce salad with toasted hazelnuts, grapes and blue cheese; hanger steak with potatoes Lyonnaise, Dijon mustard and grilled spring onion, and dark chocolate mousse. \u003cem>620 Fifth St., Santa Rosa\u003c/em>, 707-546-2929.\u003c/p>\n\u003cfigure id=\"attachment_119365\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TINGHAU-YELP.jpg\" alt=\"Ting Hau\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TINGHAU-YELP-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ting Hau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Ting-Hau-Restaurant/104940256216498\">\u003cstrong>Ting Hau\u003c/strong>\u003c/a>: Look no further than this small, unassuming eatery for high-quality, fresh and inexpensive Chinese food. It might not have the flash of the pricier choices around, yet this is the real deal. For a perfect spin on a classic dish, go for the honey walnut crispy prawns lunch special ($11), which comes with steamed or fried rice, crispy wontons and hot and sour soup.\u003cem> 714 Fourth St., Santa Rosa\u003c/em>, 707-545-5204.\u003c/p>\n\u003cfigure id=\"attachment_119358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/MACS-YELP.jpg\" alt=\"Mac's Deli and Cafe\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/MACS-YELP-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mac's Deli and Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/MacsDeli/\">\u003cstrong>Mac's Deli and Cafe\u003c/strong>\u003c/a>: What’s not to love about ginormous, really good sandwiches flanked by a pickle? How about when they’re just $6.50-$8.50 for stacked-high kosher specialties such as hot corned beef layered with coleslaw? Best ever deal: hot corned beef on rye with choice of salad and a glass of tap beer, all for $8.75. Breakfast is a winner, too, for two eggs with pastrami, home fries or hash browns, and a bagel for $8.95. \u003cem>630 Fourth St., Santa Rosa\u003c/em>, 707-545-3785.\u003c/p>\n\u003cfigure id=\"attachment_119350\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg\" alt=\"Croques & Toques\" width=\"1024\" height=\"768\" class=\"size-full wp-image-119350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CROQUESANDTOQUES-HEATHERIRWIN-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Croques & Toques \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://croquesandtoques.com/\">\u003cstrong>Croques & Toques\u003c/strong>\u003c/a>: This Cotati-based truck specializes in croquettes – meat, fish and vegetable rolls that are coated in breadcrumbs and fried. Good-value eats include chicken Parmesan croquettes with mozzarella and marinara sauce ($8), and croque monsieur croquettes with ham and Gruyère and Emmentaler cheeses ($8). The truck appears regularly throughout Sonoma; check the website for details. 415-830-9046.\u003c/p>\n\u003cfigure id=\"attachment_119366\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg\" alt=\"Tony's of North Beach\" width=\"1024\" height=\"683\" class=\"size-full wp-image-119366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/TONYS-CHRISHARDY-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tony's of North Beach \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tonysofnorthbeach.com/\">\u003cstrong>Tony's of North Beach\u003c/strong>\u003c/a>: It’s in the Graton Resort & Casino, but don’t let that stop you from having high expectations for Tony’s Prime Rib Mondays. Juicy rosemary- and garlic-encrusted beef is slathered in pan drippings and horseradish cream, and served with a salad of baby greens with creamy Gorgonzola dressing, all for a bargain price of $15.99. The larger Flintstone cut is $18.99. Make it a real waddle-out feast with $4 sides, among them roasted-garlic mashed potatoes and creamed Parmesan spinach with pancetta. \u003cem>30 Park Court, Rohnert Park\u003c/em>, 707-586-0777.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-cheap-eats-santa-rosa/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
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"excerpt": "This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.",
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"description": "This guide update features 11 new destination spots (and four returning winners) for the top burger destinations in Oakland and Berkeley, most of which feature sustainably sourced beef.",
"title": "Bay Area Bites Guide: The 15 Best Burger Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As all matters of taste, burgers are a subjective business. In our \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">first burger guide to Berkeley and Oakland\u003c/a> in 2014, I outlined three criteria for what constitutes burger excellence in my book: sustainably farmed meat, consistent cooking to requested temperature, and simplicity of toppings (the fewer, the better). \u003c/p>\n\u003cp>Handlebar, Phil’s Sliders and Victory Burger were cut from this update because they have all closed since the first guide was published. Mua and Umami Burger have also been omitted here because neither is transparent about their beef sourcing. In the case of Mua, no one at the restaurant was able to give me any information about the beef, beyond their distributor. Umami is more complicated; everyone I spoke to, including a marketing representative, indicated that their signature beef blend is a secret recipe. So, this is not to say that this meat isn’t sustainable, just that I couldn’t readily access that information, so neither can diners. (Furthermore, every burger I've had a Umami in the past year has been overcooked.) As sustainability gets more important in the Bay Area dining scene—and in the larger context of global warming and our carbon footprint—we’ve been able to insist that, beyond tasting good, the meat we eat is sustainably farmed.\u003c/p>\n\u003cp>And of course, we know how vague and trendy the word “sustainable” is. For the purposes of this guide, we use the term in the broadest possible sense, to describe beef that is produced with considerations of environmental, social and economic outcomes (understanding that all beef production has a range of sustainability challenges).\u003c/p>\n\u003ch2>Bunaburger [CLOSED] \u003c/h2>\n\u003cfigure id=\"attachment_119093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Bunaburger-new.jpg\" alt=\"Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Bunaburger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bunaburger’s “Classic” Burger with red onions, lettuce, tomato, bread and butter pickles, and special sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s not typical that we would include a pop-up in a guide, but \u003ca href=\"https://www.bunaburger.com/\">Bunaburger\u003c/a> seems to have established relatively permanent status inside Blackwater Station in Temescal. It’s a spinoff on a successful breakfast-sandwich pop-up, Cracked, by Buna Babilla, and has taken up residence at the back counter of Blackwater Station, perfect for takeout or eating in with a cocktail at the bar. \u003c/p>\n\u003cp>The concept is throwback Americana, with homemade tater tots, chicken fingers and “special sauce,” and the five burgers on the menu constitute the bulk of the offerings, though there are also several entrée salads as well. We tried two burgers: the Buna Burger and the Classic. All beef is certified hormone- and antibiotic-free. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As intriguing as the creative Buna Burger is, we preferred the Classic, with red onions, lettuce, tomato, bread and butter pickles, and special sauce, which is akin to Thousand Island dressing. The Buna skewed more to the sweet side, with brown-sugar bacon mixed into the house-ground chuck, served with smoked onions, cheddar, and miso mayo. The server recommended medium for cooking temperature, so we went with it, and both were precisely so, juicy and ever-so-slightly pink. And the tater tots beat out the fries for their coarse texture and not over-salted crispness.\u003c/p>\n\u003cfigure id=\"attachment_119095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Buna1-new.jpg\" alt=\"“Bunaburger” with smoked onions, cheddar, and miso mayo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Buna1-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">“Bunaburger” with smoked onions, cheddar, and miso mayo. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.bunaburger.com/\">\u003cstrong>Bunaburger\u003c/strong>\u003c/a> [CLOSED - \u003ca href=\"http://www.berkeleyside.com/2017/10/13/breakfast-sandwich-cracked-to-berkeley/\" rel=\"noopener\" target=\"_blank\">some items moved to Cracked\u003c/a>]\u003cbr>\n4901 Telegraph Ave. (inside Blackwater Station) [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 520-4265\u003cbr>\nHours: Tue-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 5-10pm; Sun, 5-9pm\u003cbr>\nPrice Range: $ (burgers $8-$9)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/bunaburger-oakland\">Bunaburger\u003c/a>\u003c/p>\n\u003ch2>Chop Bar\u003c/h2>\n\u003cfigure id=\"attachment_119090\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/chopbar-burger.jpg\" alt=\"Chop Bar burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/chopbar-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chop Bar burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>’s burger is of the same high caliber. House-ground chuck, distributed by \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\">Preferred Meats\u003c/a>, chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes several sparkling wines by the glass that pair well with a juicy, bacon-topped burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St. [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Fri 8am-11pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/chop-bar-oakland\">Chop Bar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003ch2>Clove and Hoof\u003c/h2>\n\u003cfigure id=\"attachment_119098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CloveandHoof-new.jpg\" alt=\"Clove and Hoof’s double-decker grass-fed burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CloveandHoof-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s double-decker grass-fed burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We wrote about \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/03/black-creek-builders-behind-the-scenes-of-the-east-bay-restaurant-boom/\">Clove and Hoof\u003c/a> in December 2014, just before it opened, in a story about the local restaurant construction boom. More than two years later, the butcher shop/restaurant venture by Analiesa Gosnell and John Blevins has solidified its space in both departments and has nailed the burger, in particular. The C&H Burger is made from grass-fed beef from \u003ca href=\"http://www.jennerfamilybeef.com/\">Jenner Farms\u003c/a> in Etna, CA: two four-ounce patties slathered with pimento cheese and topped with caramelized onion, sweetly tart pickles, and pickle mayo on a potato pepper bun. (A gluten-free bun by \u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> is available for an extra $2.)\u003c/p>\n\u003cp>I ordered my burger medium-rare, and it arrived perfectly cooked. I would suggest that, since this burger is comprised of two small patties, as opposed to one large, it might be better cooked medium so that the outside of each patty gets more seared. But the meat itself is fantastic, pasture-raised, dry-aged, and all grass-fed. The pimento cheese is another nod to the retro trend we’re observing in burgers across the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/cA21Ss\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Daily, 11am-9pm (Tue open until 3pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\">Clove and Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\">@cloveandhoof\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/clove-and-hoof-oakland-2\">Clove and Hoof\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003c/p>\n\u003ch2>Drip Line\u003c/h2>\n\u003cfigure id=\"attachment_119100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/DripLine-new.jpg\" alt=\"Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/DripLine-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Dunning’s blended burger with grass-fed beef and shiitake mushrooms. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We covered Nora Dunning’s exquisite cooking at \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\">Drip Line\u003c/a> a few months back, and the chef’s ingenuity makes the cut once again with a “blended burger,” launched as part of a project by the James Beard Foundation to make more sustainable burgers by blending mushrooms into the beef. \u003c/p>\n\u003cp>Dunning’s version blends 60% grass-fed beef with 40% shiitake mushrooms, seasoned with dried shiitake powder and served on homemade brioche buns. Sambal aioli gives it a little kick, as does arugula, and the homemade lotus root chips on the side are downright addictive. As with everything on the menu at Drip Line, the burger bun is homemade, in this case from a sourdough starter with the addition of koji, fermented rice like that used to brew sake, which makes the bun ultra-light.\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21 [\u003ca href=\"https://goo.gl/snizj8\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Tue-Fri, 7am-3pm; Sat-Sun, 8am-2pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/DripLineCoffee\"> @DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\">@driplineoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/drip-line-oakland\">Drip Line\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\u003ch2>Duchess [CLOSED]\u003c/h2>\n\u003cfigure id=\"attachment_119104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Duchess-new.jpg\" alt=\"The Wagyu burger at Duchess in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Duchess-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Wagyu burger at Duchess in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The claim to fame of the Duchess burger is Wagyu beef, from the cattle breed first imported into the U.S. in 1975. Highly regarded as a delicacy in Japan, the meat from Wagyu cows is very marbled, with a higher ratio of mono-unsaturated to saturated fat than beef from other breeds. \u003c/p>\n\u003cp>The presentation here is straightforward: American cheese, “dijonnaise” (a combination of mayonnaise and Dijon mustard), caramelized onion and shredded lettuce. The server recommended a temperature of medium for the meat, but I went with medium rare, and was happy I did. Barely charred on the outside and thoroughly pink on the inside, the juicy burger was snugly held by a seeded bun, toasted and firm.\u003c/p>\n\u003cp>\u003ca href=\"https://www.duchessoakland.com/\">\u003cstrong>Duchess\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n5422 College Ave. [\u003ca href=\"https://goo.gl/hiRdHw\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 871-3463\u003cbr>\nHours: Sun, 10am-3pm and 5-9pm; Mon-Wed, 5:30-9:30pm; Thu-Fri, 5-10pm; Sat, 10am-3pm and 5-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/duchessoakland\">@DuchessOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/duchessoakland/\">@duchessoakland\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/duchess-oakland\">Duchess\u003c/a> \u003c/p>\n\u003ch2>Farm Burger\u003c/h2>\n\u003cfigure id=\"attachment_119106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-new.jpg\" alt=\"Farm Burger’s bargain burger at $8.50.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm Burger’s bargain burger at $8.50. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">Farm Burger\u003c/a> seems like a thoroughly local joint, it is, in fact, a growing chain, with nine locations across the country. The growth of the company doesn’t seem to have affected quality in the least, and each restaurant does its own local sourcing. In Berkeley, that means 100% grass-fed beef from California farms.\u003c/p>\n\u003cp>There’s a rotating daily special, but I recommend going straight for the Farm Burger, which, for $8.50, is the biggest bargain on this list. Free toppings include Farm Burger sauce (a variation on the theme of Thousand Island dressing), roasted garlic, fresh jalapeños, pickled jalapeños, iceberg lettuce, Duke's mayo, smoked paprika mayo, grainy mustard, red onion, house pickles, and tomatoes (in season), served on a locally made bun from \u003ca href=\"https://www.semifreddis.com/\">Semifreddi's\u003c/a> bakery in Emeryville. For just $1, you can add fancier toppings like arugula, chili, sautéed mushrooms, a beer-battered onion ring, fried egg, goat cheese, and other items.\u003c/p>\n\u003cp>As is my wont, I went simple, with house sauce, pickles, red onion and tomato, and added homemade fries for a hearty, affordable lunch. The burger was cooked to spot-on medium-rare. The service at this location is well more developed than one might expect at a counter-service restaurant, with friendly servers buzzing around offering water and hot sauce and asking how your meal tastes. \u003c/p>\n\u003cfigure id=\"attachment_119105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg\" alt=\"The Farm Burger with a gluten-free bun.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FarmBurger-GF-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farm Burger with a gluten-free bun. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmburger.net/berkeley-ca#berkeley-california-1\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n1313 Ninth St. [\u003ca href=\"https://goo.gl/QcLtpo\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 705-1485\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FarmBurger?ref=hl\">Farm Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FarmBurger\">@FarmBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/farmburger/\">@FarmBurger\u003c/a>\u003cbr>\nPrice Range: $ (burger $8.50)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/farm-burger-berkeley?osq=farm+burger\">Farm Burger\u003c/a> \u003c/p>\n\u003ch2>KronnerBurger [CLOSED temporarily]\u003c/h2>\n\u003cfigure id=\"attachment_119136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KronnerBurger-new.jpg\" alt=\"Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KronnerBurger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Kronner’s famous KronnerBurger, which has taken the Bay Area by storm. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Kronner is, arguably, the Bay Area’s most celebrated designer of the burger experience. After a hugely successful pop-run in San Francisco that created a carnivore’s sensation, Kronner went brick-and-mortar on Oakland’s Piedmont Avenue in 2015, with a menu centered around his famous burger, grilled over oak wood and served on a homemade potato pain de mie bun, served simply with cheddar mayo, dill pickles, charred onion and lettuce. \u003c/p>\n\u003cp>What makes the burger special, for starters, is the dry-aged beef that comprises most of the blend, cooked rare and only rare, no exceptions. So, don’t bring your squeamish, blood-averse friends and relatives here! Unless of course, they want to try the vegan \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/22/a-tale-of-two-veggie-burgers-impossible-vs-beyond/\">Impossible Burger\u003c/a>, made by Impossible Foods, a company that has developed a completely meat-free “burger,” whose main ingredients are unlikely: wheat, coconut oil and potatoes, resulting in a burger that “bleeds” with the help of magic-ingredient heme, an iron-containing molecule in blood that carries oxygen. It turns out that heme is found in plants, as well as animals, so Impossible Foods has figured out a way to derive in from yeast and produce it in bulk. \u003c/p>\n\u003cp>There are many reasons one might want to eat this burger, sheer curiosity being one of them. And I’ll say that, if I hadn’t known what I was eating, I would probably have guessed it was meat mixed in with some kind of starchy filler. And I would have been wrong, of course. That’s how closely the burger approximates real meat. That said, when I was a vegetarian, I didn’t particularly want meat replacements, choosing rather to eat vegetables for their own sake. So, I think this burger appeals to those who love meat, but can’t—or don’t want to—eat it. What’s interesting is that the Impossible Burger bleeds more than the KronnerBurger, whose dry-aged beef doesn’t really lose liquid, even when served rare. It’s more like eating fine steak tartare.\u003c/p>\n\u003cfigure id=\"attachment_119108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/KB_Impossible-new.jpg\" alt=\"The vegan Impossible Burger, whose main ingredient is heme.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/KB_Impossible-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegan Impossible Burger, whose main ingredient is heme. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://kronnerburger.com/\">\u003cstrong>KronnerBurger\u003c/strong>\u003c/a> [CLOSED temporarily]\u003cbr>\n4063 Piedmont Ave. [\u003ca href=\"https://goo.gl/U1q9nb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 410-7145\u003cbr>\nHours: Tue-Wed, 5:30-10pm; Thu-Fri, 11:30am-3:30pm and 5:30-10pm; Sat-Sun, 11am-4pm and 5:30-10pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KronnerBurgerSF\">KronnerBurger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KronnerBurger\">@KronnerBurger\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kronnerburger/\">@kronnerburger\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $15-$19)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/kronnerburger-oakland-3\">KronnerBurger\u003c/a>\u003c/p>\n\u003ch2>Limewood Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_119109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Limewood-new.jpg\" alt=\"Limewood’s classic burger, served up in a resort ambiance.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-119109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Limewood-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Limewood’s classic burger, served up in a resort ambiance. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rarely does a hotel restaurant make a best-burger list, but \u003ca href=\"https://www.limewoodrestaurant.com/\">Limewood\u003c/a>, in Berkeley’s Claremont Hotel (now owned by Fairmont), cooks up a mean burger and throws in a view for free. Despite the elegance of the space, you can walk in in your tennis attire, if you like—especially at lunch, when all eyes are on the panoramic view of the bay from high atop Berkeley.\u003c/p>\n\u003cp>A grass-fed burger, ground in-house, comes on a potato bun with sharp cheddar and creamed horseradish and lettuce. That’s it. Just three simple toppings that amplify the meat cooked perfectly to medium-rare. Sauntering in and ordering a burger is also an affordable way of enjoying the resort atmosphere of the place (though you can certainly order oysters and Champagne as well).\u003c/p>\n\u003cp>\u003ca href=\"https://www.limewoodrestaurant.com/\">\u003cstrong>Limewood Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n41 Tunnel Rd. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-8585\u003cbr>\nHours: Daily, 11:30am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/limewoodberkeley\">Limewood Bar & Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/limewoodbarandrestaurant/\">@limewoodbarandrestaurant\u003c/a>\u003cbr>\nPrice Range: $$ (burger $18)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/limewood-bar-and-restaurant-berkeley\">Limewood Bar & Restaurant\u003c/a> \u003c/p>\n\u003ch2>Park Burger\u003c/h2>\n\u003cfigure id=\"attachment_119110\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/park-burger-new.jpg\" alt=\"The Classic Cheeseburger at Park Burger in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/park-burger-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Classic Cheeseburger at Park Burger in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So many burger joints end up being neighborhood destinations, and \u003ca href=\"http://parkburgeroakland.com/\">Park Burger\u003c/a> is one of those. It’s very laid back and welcoming, with a down-home feel. The menu is large, and consists mostly of burgers of various compositions, but there are salads and side, too, including exceptional hand-cut Kennebec potato fries. And the burger, though only $9.25 with cheese, is top-notch. Made from delicious grass-fed beef from \u003ca href=\"http://eatcream.co/\">Cream Co.\u003c/a>, a local purveyor of sustainably produced meat, and served on buns from Bakers of Paris that are akin to brioche, the classic burger with cheese comes simply with lettuce, tomato, homemade aioli and pickled onions, if you like. Counter service is fast and friendly, and there’s a good beer list.\u003c/p>\n\u003cp>\u003ca href=\"http://parkburgeroakland.com/\">\u003cstrong>Park Burger\u003c/strong>\u003c/a>\u003cbr>\n4218 Park Blvd. [\u003ca href=\"https://goo.gl/2zHRLb\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 479-1402\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Park-Burger-127372520764350/\">Park Burger\u003c/a>\u003cbr>\nPrice Range: $ (cheeseburger $9.25)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/park-burger-oakland\">Park Burger\u003c/a>\u003c/p>\n\u003ch2>900 Grayson\u003c/h2>\n\u003cfigure id=\"attachment_119125\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/900grayson-burger.jpg\" alt=\"900 Grayson burger\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119125\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/900grayson-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">900 Grayson burger \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Known primarily as a great local breakfast spot, \u003ca href=\"http://www.900grayson.com\" target=\"_blank\">900 Grayson\u003c/a>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses organic beef distributed by \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> buns, \u003ca href=\"https://www.nueskes.com/\">Nueske's\u003c/a> bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St. \u003ca href=\"http://goo.gl/zVJa50\">[Map]\u003c/a>\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\">900 Grayson\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/900-grayson-berkeley-2\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003ch2>Sidebar\u003c/h2>\n\u003cfigure id=\"attachment_119111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Sidebar-new.jpg\" alt=\"Sidebar’s burger with chipotle-Thousand Island sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Sidebar-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sidebar’s burger with chipotle-Thousand Island sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well loved among the artisanal-cocktail set, \u003ca href=\"http://sidebar-oaktown.com/\">Sidebar\u003c/a>, across from Lake Merritt on Grand Avenue in Oakland, is somewhat of a sleeper of a restaurant. It seems to do a steady lunch business, without filling up readily. But their burger is so good that there should be a line out the door. It’s a marvel in simplicity: Niman Ranch beef, grilled to precisely medium-rare, served on a classic white bun with lettuce and chipotle-laced Thousand Island dressing, with homemade pickles on the side, as well as oven-baked potato wedges.\u003c/p>\n\u003cp>And if you’re looking to pair your burger with a cocktail, I happen to know that the Caged Heat bourbon cocktail that features a Sidebar employee’s homemade ghost pepper syrup, can also be made with tequila. This is an important sidebar, pun intended.\u003c/p>\n\u003cp>\u003ca href=\"http://sidebar-oaktown.com/\">\u003cstrong>Sidebar\u003c/strong>\u003c/a>\u003cbr>\n542 Grand Ave. [\u003ca href=\"https://goo.gl/e8wPAV\">Map\u003c/a>]\u003cbr>\nOakland, CA 94705\u003cbr>\nPh: (510) 452-9500\u003cbr>\nHours: Mon-Thu, 11:30am-10pm; Fri, 11:30am-10:30pm; Sat, 4-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sidebarOAK/\">Sidebar Oaktown\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SidebarOakland\">@SidebarOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sidebaroakland/\">@sidebaroakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sidebar-oakland-2\">Sidebar\u003c/a>\u003cbr>\nPrice Range: $$ (burger $13.75)\u003c/p>\n\u003ch2>The Cook and Her Farmer\u003c/h2>\n\u003cfigure id=\"attachment_119102\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cook-farmer-new.jpg\" alt=\"The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cook-farmer-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grass-fed burger at The Cook and Her Farmer in Swan’s Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because there seems to be one of everything delicious at \u003ca href=\"http://swansmarket.com/\">Swan’s Market\u003c/a> in Old Oakland, it may not come as a surprise that one of the East Bay’s best burgers is found there, though it is a bit odd to have found it at the oyster bar. \u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a> is best known for its oysters, wine and beer, but they’ve also got it going on in the grass-fed burger department. \u003c/p>\n\u003cp>It starts with a big toasted \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> bun onto which goes a medium-thick patty grilled to precisely medium-rare, topped only with sharp cheddar cheese, sweetly tart, thinly sliced pickles, lettuce, and grilled red onions. The abundance of melted cheese serves to double as a sauce, so the burger doesn’t really need mayo or other condiments. There’s a bacon option I recommend because the kitchen serves it up crispy. Homemade potato chips on the side seal the deal. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/NK4fJX\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon, 9am-4pm; Tue-Thu, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thecookandherfarmer/\">@thecookandherfarmer\u003c/a>\u003cbr>\nPrice Range: $$ (burgers $14-$16)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-cook-and-her-farmer-oakland-2\">The Cook and Her Farmer\u003c/a>\u003c/p>\n\u003ch2>The Golden Squirrel\u003c/h2>\n\u003cfigure id=\"attachment_119107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg\" alt=\"Wagyu burger at The Golden Squirrel, a Rockridge gastropub.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-119107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/GoldenSquirrel-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu burger at The Golden Squirrel, a Rockridge gastropub. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">The Golden Squirrel\u003c/a> is what a gastropub was originally designed to be: a casual, inviting space with excellent beer that places equal emphasis on food. In the case of the burger here, the “gastro” moniker earns its status with the choice of \u003ca href=\"http://www.masami-foods.com/usa/index2.html\">Masami beef\u003c/a>, an American Wagyu meat that is richly fatty and delicious at practically any temperature (though I recommend medium-rare to rare). \u003c/p>\n\u003cp>For only $14, this beauty includes bone marrow, homemade American cheese, aioli, tomato, Little Gem lettuces and thinly sliced red onion on a grilled, soft-white bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldensquirrelpub.com/\">\u003cstrong>The Golden Squirrel\u003c/strong>\u003c/a>\u003cbr>\n5940 College Ave. [\u003ca href=\"https://goo.gl/JNbLov\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 735-9220\u003cbr>\nHours: Mon, 4-10pm; Tue-Thu, 11:30am-11pm; Fri, 11:30am-midnight; Sat, 10:30am-midnight; Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Goldensquirrelpub/\">The Golden Squirrel Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/goldensquirrelp\">@Goldensquirrelp\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/goldensquirrelpub/\">@goldensquirrelpub\u003c/a>\u003cbr>\nPrice Range: $$ (burger $14)\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-golden-squirrel-oakland-2\">The Golden Squirrel\u003c/a>\u003c/p>\n\u003ch2>TrueBurger\u003c/h2>\n\u003cfigure id=\"attachment_119132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/trueburger-fries.jpg\" alt=\"TrueBurger and fries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119132\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/trueburger-fries-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">TrueBurger and fries. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we walked into \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers onto trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $6.50 a pop, this burger has the best value-to-quality ratio on the list. The beef here is pastured (though not grass-fed) with no hormones or no antibiotics, served on a Semifreddi's bun.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave. \u003ca href=\"http://goo.gl/OZkjRZ\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94612\u003cbr>\n4101 Broadway (second location) [\u003ca href=\"https://goo.gl/qwV1d7\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Tue-Sat 11am-9:30pm; Sun noon-8pm; Closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\">@Trueburger\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/trueburger-oakland\">TrueBurger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $6.50)\u003c/p>\n\u003ch2>Wood Tavern\u003c/h2>\n\u003cfigure id=\"attachment_119131\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wood-tavern-burger.jpg\" alt=\"Wood Tavern burger.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wood-tavern-burger-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wood Tavern burger. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">Wood Tavern\u003c/a> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"https://www.nimanranch.com/\" target=\"_blank\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave.\u003ca href=\"http://goo.gl/hbXhkr\">[Map]\u003c/a>\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/wood-tavern-oakland\">Wood Tavern\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "24 Best Breakfast Spots in Sonoma County",
"title": "24 Best Breakfast Spots in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n",
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"excerpt": "It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.",
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"description": "It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
"title": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/20-best-restaurants-view-sonoma-napa-marin/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.",
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"description": "Sure, the North Bay has plenty of lovely patios, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay.",
"title": "20 Best Restaurants With a View in Sonoma, Napa and Marin | KQED",
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"headline": "20 Best Restaurants With a View in Sonoma, Napa and Marin",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin and Josephine Clements, Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the North Bay has plenty of \u003ca href=\"http://www.sonomamag.com/best-outdoor-dining-restaurants-in-sonoma-county/\">lovely patios\u003c/a>, but how about an amazing view and great food to boot? Not quite as easy. We’ve culled through our favorites and created a carefully curated list of spots where you can dole out some serious cheddar (that’s seriously worth it) or just bundle up with a plate of tacos by the bay. In Wine Country, you don’t necessarily have to spend a mint for a million dollar view.\u003c/p>\n\u003cfigure id=\"attachment_119041\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/birdscafe-1024x612.jpg\" alt=\"The Birds Café, Bodega Bay\" width=\"1024\" height=\"612\" class=\"size-full wp-image-119041\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/birdscafe-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Birds Café, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/bodegabaybirdscafe\">\u003cstrong>The Birds Café, Bodega Bay:\u003c/strong>\u003c/a> This tiny eatery\u003cstrong>, \u003c/strong>perched above the harbor, serves only a handful of items — fish and chips, salads, clam chowder, shrimp tacos — but may be one of my favorite places on the coast. Order at the counter, then walk up the stairs (there’s also a handy ramp) to the concrete patio for a lovely view and a picnic-style meal for under $15. \u003cem>1407 California Hwy. 1, Bodega Bay\u003c/em>, (707) 875-2900.\u003c/p>\n\u003cfigure id=\"attachment_119047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg\" alt=\"Gourmet Au Bay, Bodega Bay\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/hi0916_gourmetaubay_winesurfing_lr-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Gourmet Au Bay, Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://gourmetaubay.com/\">Gourmet Au Bay, Bodega Bay:\u003c/a> \u003c/strong>Owners Bob and Sissy Blanchard recently moved and expanded their longtime wine tasting shop from Bodega Highway to the last available waterfront property in Bodega Bay. Hidden away in a tiny cove in Bodega Harbor, the revamped Gourmet Au Bay is more than twice the size, and now has a wood-fired oven and full menu Thursday through Monday (the kitchen is closed Tuesday and Wednesday, though tasting is daily). One of the best views of the bay, hands down. \u003cem> 1412 Bay Flat Rd., Bodega Bay\u003c/em>, (707) 875-9875.\u003c/p>\n\u003cfigure id=\"attachment_119045\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/fishetarian.jpg\" alt=\"Fishetarian, Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/fishetarian-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fishetarian, Bodega Bay\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fishetarianfishmarket.com/\">\u003cstrong>Fishetarian, Bodega Bay:\u003c/strong>\u003c/a> Okay, maybe this isn’t the view of a lifetime, but you can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic. You can also grab a parking spot or just walk around and soak up the sea air. \u003cem>599 Hwy. 1, Bodega Bay\u003c/em>, 875-9092.\u003c/p>\n\u003cfigure id=\"attachment_119057\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spudpoint.jpg\" alt=\"Spud Point Crab Co., Bodega Bay\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spudpoint-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spud Point Crab Co., Bodega Bay \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spudpointcrab.com/\">\u003cstrong>Spud Point Crab Co., Bodega Bay\u003c/strong>\u003c/a> (\u003cem>1910 Westshore, Bodega Bay\u003c/em>, 875-9472, and\u003ca href=\"http://www.fishermanscovebodegabay.com/\">\u003cstrong> Fisherman’s Cove\u003c/strong> \u003c/a>(\u003cem>1850 Bay Flat Rd., Bodega Bay\u003c/em>, 377-4238) just because they’re no-frills, watch the boats come in kind of spots that are reasonably priced, with honest local seafood and friendly folks. \u003c/p>\n\u003cfigure id=\"attachment_119054\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/riversend1-1024x691.jpg\" alt=\"River’s End, Jenner\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119054\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/riversend1-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">River’s End, Jenner \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ilovesunsets.com/\">\u003cstrong>River’s End, Jenner:\u003c/strong>\u003c/a> This romantic Californian seafood restaurant is the perfect dinner place to end a day on the Sonoma Coast. The bistro has large windows overlooking the Jenner beaches and waters from a bird’s eye view, along with a deck to enjoy the sound of waves and ocean air. We’ve got to say, this spot’s sunset views mixed with the fresh-out-of-the-ocean seafood is a dinner you’ll remember. \u003cem>11048 Hwy. 1, Jenner\u003c/em>, 865-2484.\u003c/p>\n\u003cfigure id=\"attachment_119051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-3.jpg\" alt=\"Nick’s Cove, Marshall\" width=\"1000\" height=\"562\" class=\"size-full wp-image-119051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-3-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Nick’s Cove, Marshall \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://nickscove.com/\">\u003cstrong>Nick’s Cove, Marshall:\u003c/strong>\u003c/a> Besides the amazing waterfront views (maybe the best on the Bay), there’s a new reason to head out to Marshall for oysters. Chef Joshua Seibert of San Francisco’s wildly popular Mission Beach Cafe has landed in the kitchen, bringing with him several new dishes and a new enthusiasm to the Tomales Bay restaurant. Many of the favorites will remain on the menu, including Dungeness Mac & Cheese and Deviled Duck Eggs, but they’ll get some minor tweaks and join several new items on the menu. Seibert has been working with the property’s Garden Manager, Brendan Thomas to grow fresh produce for the restaurant year-round. \u003cem>23240 Highway One, Marshall\u003c/em>, (415) 663-1033.\u003c/p>\n\u003cfigure id=\"attachment_119058\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/vintnersinn-1-4.jpg\" alt=\"John Ash & Co., Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119058\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/vintnersinn-1-4-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash & Co., Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vintnersinn.com/\">\u003cstrong>John Ash & Co., Santa Rosa\u003c/strong>:\u003c/a> At the gateway to the Russian River Valley appellation, this historic restaurant pays homage to godfather of Wine Country cuisine, Chef John Ash. The restaurant is nestled among acres of vineyards, with stunning views from just about every angle. Twinkling lights and a lovely patio make it a perfect sunset spot. \u003cem> 4330 Barnes Road, Santa Rosa\u003c/em>, 527-7687.\u003c/p>\n\u003cfigure id=\"attachment_119049\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nectar.jpg\" alt=\"Nectar Restaurant & Lounge, Santa Rosa\" width=\"960\" height=\"441\" class=\"size-full wp-image-119049\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-800x368.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-768x353.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-240x110.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-375x172.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nectar-520x239.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Nectar Restaurant & Lounge, Santa Rosa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://santarosanectar.com/\">\u003cstrong>Nectar Restaurant & Lounge, Santa Rosa:\u003c/strong>\u003c/a> You can see for miles from the casual outdoor patio, with a view into the heart of Sonoma County. Here you can enjoy a Sunday morning eggs Benedict or a sunset cocktail with the vineyards of Wine Country stretching out before you. \u003cem>3555 Round Barn Blvd., Santa Rosa\u003c/em>, 569-5525.\u003c/p>\n\u003cfigure id=\"attachment_119052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-4.jpg\" alt=\"Restaurant at Russian River Vineyards, Forestville\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119052\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-4-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Restaurant at Russian River Vineyards, Forestville \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://russianrivervineyards.com/\">\u003cstrong>Restaurant at Russian River Vineyards, Forestville:\u003c/strong>\u003c/a> This Forestville gem has always been a great spot to sit outside among grape vines and redwoods, ponder the Wine Country lifestyle. A new chef is bringing a new POV to the menu, making it worth another visit. \u003cem>5700 CA-116, Forestville\u003c/em>, 887-3344.\u003c/p>\n\u003cfigure id=\"attachment_119043\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/dempseys.jpg\" alt=\"Dempsey’s Restaurant & Brewery, Petaluma\" width=\"960\" height=\"540\" class=\"size-full wp-image-119043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/dempseys-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Dempsey’s Restaurant & Brewery, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dempseys.com/\">\u003cstrong>Dempsey’s Restaurant & Brewery, Petaluma:\u003c/strong>\u003c/a> Located riverside, this restaurant and brewery gives panoramic views of historic Petaluma. Take a seat at one of the outdoor tables, grab a pint and go for the Cuban sandwich, with slow-cooked brisket. Burgers are also top-notch, and they’ve got a solid roasted chicken perfect for cooler nights. \u003cem>50 E. Washington St., Petaluma\u003c/em>, 765-9694.\u003c/p>\n\u003cfigure id=\"attachment_119046\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/graffiti-600x800.jpg\" alt=\"Graffiti, Petaluma\" width=\"600\" height=\"800\" class=\"size-full wp-image-119046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/graffiti-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Graffiti, Petaluma \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://graffitipetaluma.com/\">\u003cstrong>Graffiti, Petaluma:\u003c/strong>\u003c/a> Small plates ranging from crab cakes and beet salad to heartier pizzas and burgers make this a popular Petaluma stop. A full bar and a few apps on the outdoor patio are a great way to spend an afternoon watching the river roll by. \u003cem>101 Second St., Petaluma\u003c/em>, 765-4567.\u003c/p>\n\u003cfigure id=\"attachment_119055\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg\" alt=\"Rustic (Coppola Winery), Geyserville\" width=\"600\" height=\"399\" class=\"size-full wp-image-119055\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/RusticoutdoordiningChadKeig-1-520x346.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Rustic (Coppola Winery), Geyserville \u003ccite>(Chad Keig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://francisfordcoppolawinery.com/\">\u003cstrong>Rustic (Coppola Winery), Geyserville:\u003c/strong>\u003c/a> Before we get to the views, it’s important to say that this is Francis Ford Coppola’s Sonoma winery, so expect plenty of movie memorabilia and Hollywood spectacle at this Wine Country destination. What’s so impressive, besides the sweeping views of the Alexander Valley and Coppola’s vast vineyards is that the food is actually very good. It has to be, because Coppola is a frequent visitor to the dining room (we’ve seen him twice). We love the approachable Italian pastas and pizzas, along with “Francis’s Favorites” like Marrakesh Lamb, brick chicken (Chicken Mattone). Don’t miss the chocolate mousse. Seriously. If you’re up for some fun, check out the weekly “A Tavola” where staff perform a “family style” meal with wacky aunts, cousins, Italian moms and plenty of singing, with dishes simply sent to your table. \u003cem>300 Via Archimedes, Geyserville\u003c/em>, 857-1400.\u003c/p>\n\u003cfigure id=\"attachment_119038\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg\" alt=\"Angele, Napa\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119038\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/0540AngeleDay3-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Angele, Napa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelerestaurant.com/\">\u003cstrong>Angele, Napa:\u003c/strong>\u003c/a> You’ll find some of the prettiest on the Napa riverfront at this classic French brasserie. Grab a table on the patio and toast to la bonne vie. \u003cem>540 Main St., Napa\u003c/em>, (707) 252-8115.\u003c/p>\n\u003cfigure id=\"attachment_119056\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg\" alt=\"Auberge de Soleil, Rutherford\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Screen-Shot-2016-09-27-at-3.36.29-PM-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Auberge de Soleil, Rutherford \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://aubergedusoleil.aubergeresorts.com/\">\u003cstrong>Auberge de Soleil, Rutherford:\u003c/strong>\u003c/a> It’s not hard imagining yourself in the French countryside, with 360 views of the Napa Valley. The famous outdoor patio is perfect for a sunny brunch date, basking in the afternoon sunshine, mimosa in hand, and the classic Napa scenery around you. \u003cem>180 Rutherford Hill Rd., Rutherford\u003c/em>, 800-348-5406.\u003c/p>\n\u003cfigure id=\"attachment_119053\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg\" alt=\"Harvest Table, St. Helena\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119053\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/paigegreenHarvestInn06252015-1031-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Harvest Table, St. Helena \u003ccite>(Paige Green)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://harvesttablenapa.com/\">\u003cstrong>Harvest Table, St. Helena:\u003c/strong>\u003c/a> The cozy covered patio (with luxe sofa seats) overlooks a culinary garden and the Harvest Inn’s charming grounds. Well off the main drag, the property is a quiet refuge from the often-bustling Napa Valley traffic. Though this is a Charlie Palmer spot and can be pretty pricey for dinner, the lunch menu, bar bites and “neighbor” dinners ($36 prix fixe on Sunday, Tuesday and Wednesday) make it an affordable indulgence. One of the prettiest and coziest patios we know. \u003cem>One Main St., St. Helena\u003c/em>, (707) 967-4695.\u003c/p>\n\u003cfigure id=\"attachment_119042\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/brix.jpg\" alt=\"Brix, Napa\" width=\"960\" height=\"640\" class=\"size-full wp-image-119042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/brix-520x347.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Brix, Napa \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://brix.com/\">\u003cstrong>Brix, Napa:\u003c/strong>\u003c/a> Flower and vegetable gardens just off the patio are stunning, making this a popular St. Helena restaurant for visitors. We recommend Sunday brunch buffet to really enjoy the outdoors, with a seafood bar, sourdough walnut pancakes, salads, cheeses and bacon éclairs. \u003cem> 7377 St. Helena Hwy.\u003c/em>, \u003cem>Napa\u003c/em>, 944-2749.\u003c/p>\n\u003cfigure id=\"attachment_119050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/o-2.jpg\" alt=\"Barrel House Tavern, Sausalito\" width=\"1000\" height=\"667\" class=\"size-full wp-image-119050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/o-2-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barrel House Tavern, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barrelhousetavern.com/\">\u003cstrong>Barrel House Tavern, Sausalito:\u003c/strong>\u003c/a> Located in a former ferry terminal, Barrel House has an award-winning restaurant design with panoramic views of Sausalito and the lights of San Francisco across the bay. A modern menu focused on seafood and seasonal Cal-Italian is perfect for a romantic dinner, yet family-friendly (they have an actual soda jerk). \u003cem>660 Bridgeway, Sausalito\u003c/em>, 415-725-9593.\u003c/p>\n\u003cfigure id=\"attachment_119040\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/barbocce-1024x691.jpg\" alt=\"Bar Bocce, Sausalito\" width=\"1024\" height=\"691\" class=\"size-full wp-image-119040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-1020x688.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-960x648.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-375x253.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/barbocce-1024x691-520x351.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar Bocce, Sausalito \u003ccite>(Josephine Clements)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://barbocce.com/\">\u003cstrong>Bar Bocce, Sausalito:\u003c/strong>\u003c/a> Start your Friday night with this casual Italian spot right on the water. With tables and seating just steps away from the beach, customers line up for a pizza, roast chicken wings, homemade meatballs, lasagna and of course, sangria. Best seat in the house is round the fire pit. And, as the name implies, there’s a bocce court for everyone to use. \u003cem>1250 Bridgeway, Sausalito\u003c/em>, (415) 331-0555.\u003c/p>\n\u003cfigure id=\"attachment_119048\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/legarage.jpg\" alt=\"Le Garage, Sausalito\" width=\"1000\" height=\"552\" class=\"size-full wp-image-119048\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-160x88.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-800x442.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-768x424.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-960x530.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-240x132.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-375x207.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/legarage-520x287.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Le Garage, Sausalito \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.legaragebistrosausalito.com/\">\u003cstrong>Le Garage, Sausalito:\u003c/strong>\u003c/a> A converted auto garage has become a Sausalito destination for authentic French bistro cuisine. Overlooking the Schoonmaker Point Marina, the views are as good as the Croque Madame, Mussels Mariniere and panisse (chickpea fries). \u003cem>85 Liberty Ship Way, Suite 109, Sausalito\u003c/em>, (415) 332-5625.\u003c/p>\n\u003cfigure id=\"attachment_119044\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/farleybar.jpg\" alt=\"Farley Bar, Sausalito\" width=\"1000\" height=\"750\" class=\"size-full wp-image-119044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/farleybar-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Farley Bar, Sausalito\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cavallopoint.com/\">\u003cstrong>Farley Bar, Sausalito: \u003c/strong>\u003c/a>You can actually see the Golden Gate Bridge from this luxe little bar on the grounds of Cavallo Point. Tons of cocktails, and a bar menu from Murray Circle’s executive chef, this is a taste of the good life with one of the best views in the Bay Area. \u003cem>601 Murray Circle, Fort Baker, Sausalito\u003c/em>, 415.339.4750.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco",
"title": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What is not to love about tacos? We have even given the Mexican street food a celebratory weekday! For just a few dollars you can get inexpensive comfort food that includes a warm corn tortilla topped with perfectly crispy carnitas, chopped onions and fresh cilantro. Between San Francisco and San Jose there are countless taquerias and Mexican restaurants serving up tasty tacos. From a range of divey neighborhood joints to refined Mexican eateries, the options are endless as to where to go when you're looking to enjoy a plate of tacos alongside a cold soda. With a grand spectrum to choose from, here are six of our favorite spots to eat delicious tacos south of San Francisco, even when it’s not Taco Tuesday. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Speedy’s Tacos\u003c/h2>\n\u003cfigure id=\"attachment_118896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Tacos.jpg\" alt=\"A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This newly opened Mexican restaurant in Sunnyvale features a bit of contemporary art to spiffy itself up from the run-of-the-mill taqueria, but it is the tacos generously heaped with meat that makes it a popular spot. While a tad more expensive than usual taqueria prices, the tacos here are worth the upsell as they come piled with meat and topped with chopped onions, cilantro and a sweet and spicy salsa verde. The restaurant serves the standard meat selection of carne asada (beef steak), al pastor (grilled pork), pollo (chicken) and carnitas (braised pork), but also offers a very tasty grilled shrimp taco and fish of the day special. For those wanting to kick up the heat, Speedy’s offers a deliciously hot orange sauce perfect for drizzling over the sweet shrimp tacos.\u003c/p>\n\u003cfigure id=\"attachment_118895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Inside.jpg\" alt=\"Inside Speedy’s Tacos in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Speedy’s Tacos in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.speedystacos.com/\">\u003cstrong>Speedy’s Tacos\u003c/strong>\u003c/a>\u003cbr>\n929 E Duane Ave. [\u003ca href=\"https://goo.gl/evmazG\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 685-2791\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 2-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpeedysTacosSunnyvale/\">Speedy’s Tacos\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/speedys-tacos-sunnyvale\">Speedy's Tacos\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Ruby’s Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Tacos.jpg\" alt=\"A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-run taqueria is a neighborhood favorite for inexpensive authentic Mexican dishes. Ruby's serves a full menu of Mexican dishes including street-cart-style tacos, however, their unique specialty is the vampiro tacos. A tasty spin on standard tacos, vampiro tacos start with tortillas cooked until dry and crispy and are then topped with melted Monterey Jack cheese, meat, guacamole sauce and spicy red salsa. The vampiro tacos are especially tasty with the crispy carnitas or al pastor. The restaurant also has a good selection of salsas with freshly fried tortilla chips, perfect for munching on between tacos.\u003c/p>\n\u003cfigure id=\"attachment_118894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Taqueria.jpg\" alt=\"Outside Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rubys-taqueria-sunnyvale\">\u003cstrong>Ruby’s Taqueria\u003c/strong>\u003c/a>\u003cbr>\n821 Borregas Ave. [\u003ca href=\"https://goo.gl/JyNhbD\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 744-0622\u003cbr>\nHours: Mon-Sat 9am-9pm; Sun 9am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rubys-Taqueria/105934006115342\">Ruby’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Taqueria El Grullense\u003c/h2>\n\u003cfigure id=\"attachment_118891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg\" alt=\"A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This local chain along the Peninsula is a go-to for authentic and inexpensive taqueria dishes. As an added plus, many of the locations are open late, optimal for when your late night taco craving hits. This no-frills taqueria serves tasty street-cart-style tacos, complete with toppings of chopped onions, cilantro and fiery salsa verde. The crispy carnitas and carne asada are good choices if you’re looking to stick to your standards, but if you’re looking to be adventurous the taqueria also offers cabeza (beef cheeks), lengua (beef tongue) and tripas (beef intestines). If you’ve never enjoyed how tender beef tongue meat can be, this is your spot to do it.\u003c/p>\n\u003cfigure id=\"attachment_118892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense.jpg\" alt=\"Outside Taqueria El Grullense in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Taqueria El Grullense in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elgrullensegrill.com/\">\u003cstrong>Taqueria El Grullense\u003c/strong>\u003c/a>\u003cbr>\n1280 El Camino Real [\u003ca href=\"https://goo.gl/ThkD1x\">Map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: (650) 368-3737\u003cbr>\nHours: Mon-Sun 6-12:15am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-El-Grullense/106060099459815\">Taqueria El Grullense\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/taqueria-el-grullense-redwood-city\">Taqueria El Grullense\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacomania\u003c/h2>\n\u003cfigure id=\"attachment_118899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Tacos.jpg\" alt=\"A plate of tacos at Tacomania.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of tacos at Tacomania. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True to its name, this local chain of Mexican restaurants is all about the tacos. With a number of locations in the South Bay, including several taco trucks, Tacomania is a local favorite for their tasty street-cart-style tacos. Tacomania serves a fairly extensive selection of meats including spicy al pastor and crispy bites of chorizo, as well as brisket and beef cheeks. The popular al pastor tacos strike a perfect balance of spicy bites of roasted pork with the sweetness of fresh chopped pineapple. The juicy and tender brisket is also not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_118900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Truck.jpg\" alt=\"The Tacomania truck in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tacomania truck in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tacomaniainc.com/\">\u003cstrong>Tacomania\u003c/strong>\u003c/a>\u003cbr>\n670 Coleman Ave. [\u003ca href=\"https://goo.gl/a65Cns\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 703-6805\u003cbr>\nHours: Mon-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/tacomaniainc/reviews/\">Tacomania Inc\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacomaniainc\">@TacomaniaInc\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacomania-san-jose-6\">Tacomania\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacos El Compa Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Tacos.jpg\" alt=\"Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This unassuming taqueria located in the suburbs of South San Jose serves excellent tacos with handmade tortillas. The taqueria has a menu of standard Mexican fare but the freshly made corn tortillas, which arrive at your table soft and still warm, make these tacos stand out. All of the meat options are recommended, but the crispy carnitas are especially tasty. The El Jefe taco smothers two tortillas in cheese and cooks them on a flat top grill until the cheese is golden brown and crispy. The taco is then topped with meat, sour cream and chopped cilantro for an over-the-top take on the standard taco.\u003c/p>\n\u003cfigure id=\"attachment_118889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Inside.jpg\" alt=\"Inside Tacos El Compa Taqueria\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacos El Compa Taqueria \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tacoselcompa.com/about_us.php\">\u003cstrong>Tacos El Compa Taqueria\u003c/strong>\u003c/a>\u003cbr>\n1321 Blossom Hill Rd. [\u003ca href=\"https://goo.gl/7fNkTA\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (408) 622-8035\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat-Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tacos-El-compa-Taqueria/1667911123458388\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacos-el-compa-taqueria-san-jose\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_118897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg\" alt=\"A plate of fried fish, chicken mole, carnitas and guajillo-braised beef.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of fried fish, chicken mole, carnitas and guajillo-braised beef. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacolicious\u003c/h2>\n\u003cp>What began as a farmers' market taco stand in San Francisco has formed into a local chain of popular restaurants serving California-style tacos and Mexican regional specialties. Slightly more upscale than your average Mexican restaurant, Tacolicious has a number of awesome taco selections including Baja-style fried cod, shredded chicken in a sweet mole sauce and housemade chorizo with potatoes. The signature guajillo-braised beef is juicy and tender with the perfect amount of heat. Tacolicious also serves a menu of specialty cocktails and local beers, which do well to tame any heat lingering on your tongue.\u003c/p>\n\u003cfigure id=\"attachment_118898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicous.jpg\" alt=\"Inside Tacolicious in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacolicious in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tacolicious.com/\">\u003cstrong>Tacolicious\u003c/strong>\u003c/a>\u003cbr>\n632 Emerson St. [\u003ca href=\"https://goo.gl/QvRqZT\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 838-0500\u003cbr>\nHours: Mon-Wed 11:30am-10pm; Thu 11:30am-11pm; Fri-Sat 11:30am-11:30pm; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tlishtaco/\">Tacolicious\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacolicious\">@tacolicious\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacolicious-palo-alto?osq=Tacolicious\">Tacolicious\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Here are six of our favorite spots to eat tasty tacos south of San Francisco, even when it’s not Taco Tuesday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is not to love about tacos? We have even given the Mexican street food a celebratory weekday! For just a few dollars you can get inexpensive comfort food that includes a warm corn tortilla topped with perfectly crispy carnitas, chopped onions and fresh cilantro. Between San Francisco and San Jose there are countless taquerias and Mexican restaurants serving up tasty tacos. From a range of divey neighborhood joints to refined Mexican eateries, the options are endless as to where to go when you're looking to enjoy a plate of tacos alongside a cold soda. With a grand spectrum to choose from, here are six of our favorite spots to eat delicious tacos south of San Francisco, even when it’s not Taco Tuesday. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Speedy’s Tacos\u003c/h2>\n\u003cfigure id=\"attachment_118896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Tacos.jpg\" alt=\"A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This newly opened Mexican restaurant in Sunnyvale features a bit of contemporary art to spiffy itself up from the run-of-the-mill taqueria, but it is the tacos generously heaped with meat that makes it a popular spot. While a tad more expensive than usual taqueria prices, the tacos here are worth the upsell as they come piled with meat and topped with chopped onions, cilantro and a sweet and spicy salsa verde. The restaurant serves the standard meat selection of carne asada (beef steak), al pastor (grilled pork), pollo (chicken) and carnitas (braised pork), but also offers a very tasty grilled shrimp taco and fish of the day special. For those wanting to kick up the heat, Speedy’s offers a deliciously hot orange sauce perfect for drizzling over the sweet shrimp tacos.\u003c/p>\n\u003cfigure id=\"attachment_118895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Inside.jpg\" alt=\"Inside Speedy’s Tacos in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Speedy’s Tacos in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.speedystacos.com/\">\u003cstrong>Speedy’s Tacos\u003c/strong>\u003c/a>\u003cbr>\n929 E Duane Ave. [\u003ca href=\"https://goo.gl/evmazG\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 685-2791\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 2-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpeedysTacosSunnyvale/\">Speedy’s Tacos\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/speedys-tacos-sunnyvale\">Speedy's Tacos\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Ruby’s Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Tacos.jpg\" alt=\"A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-run taqueria is a neighborhood favorite for inexpensive authentic Mexican dishes. Ruby's serves a full menu of Mexican dishes including street-cart-style tacos, however, their unique specialty is the vampiro tacos. A tasty spin on standard tacos, vampiro tacos start with tortillas cooked until dry and crispy and are then topped with melted Monterey Jack cheese, meat, guacamole sauce and spicy red salsa. The vampiro tacos are especially tasty with the crispy carnitas or al pastor. The restaurant also has a good selection of salsas with freshly fried tortilla chips, perfect for munching on between tacos.\u003c/p>\n\u003cfigure id=\"attachment_118894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Taqueria.jpg\" alt=\"Outside Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rubys-taqueria-sunnyvale\">\u003cstrong>Ruby’s Taqueria\u003c/strong>\u003c/a>\u003cbr>\n821 Borregas Ave. [\u003ca href=\"https://goo.gl/JyNhbD\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 744-0622\u003cbr>\nHours: Mon-Sat 9am-9pm; Sun 9am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rubys-Taqueria/105934006115342\">Ruby’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Taqueria El Grullense\u003c/h2>\n\u003cfigure id=\"attachment_118891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg\" alt=\"A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This local chain along the Peninsula is a go-to for authentic and inexpensive taqueria dishes. As an added plus, many of the locations are open late, optimal for when your late night taco craving hits. This no-frills taqueria serves tasty street-cart-style tacos, complete with toppings of chopped onions, cilantro and fiery salsa verde. The crispy carnitas and carne asada are good choices if you’re looking to stick to your standards, but if you’re looking to be adventurous the taqueria also offers cabeza (beef cheeks), lengua (beef tongue) and tripas (beef intestines). If you’ve never enjoyed how tender beef tongue meat can be, this is your spot to do it.\u003c/p>\n\u003cfigure id=\"attachment_118892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense.jpg\" alt=\"Outside Taqueria El Grullense in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Taqueria El Grullense in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elgrullensegrill.com/\">\u003cstrong>Taqueria El Grullense\u003c/strong>\u003c/a>\u003cbr>\n1280 El Camino Real [\u003ca href=\"https://goo.gl/ThkD1x\">Map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: (650) 368-3737\u003cbr>\nHours: Mon-Sun 6-12:15am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-El-Grullense/106060099459815\">Taqueria El Grullense\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/taqueria-el-grullense-redwood-city\">Taqueria El Grullense\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacomania\u003c/h2>\n\u003cfigure id=\"attachment_118899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Tacos.jpg\" alt=\"A plate of tacos at Tacomania.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of tacos at Tacomania. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True to its name, this local chain of Mexican restaurants is all about the tacos. With a number of locations in the South Bay, including several taco trucks, Tacomania is a local favorite for their tasty street-cart-style tacos. Tacomania serves a fairly extensive selection of meats including spicy al pastor and crispy bites of chorizo, as well as brisket and beef cheeks. The popular al pastor tacos strike a perfect balance of spicy bites of roasted pork with the sweetness of fresh chopped pineapple. The juicy and tender brisket is also not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_118900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Truck.jpg\" alt=\"The Tacomania truck in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tacomania truck in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tacomaniainc.com/\">\u003cstrong>Tacomania\u003c/strong>\u003c/a>\u003cbr>\n670 Coleman Ave. [\u003ca href=\"https://goo.gl/a65Cns\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 703-6805\u003cbr>\nHours: Mon-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/tacomaniainc/reviews/\">Tacomania Inc\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacomaniainc\">@TacomaniaInc\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacomania-san-jose-6\">Tacomania\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacos El Compa Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Tacos.jpg\" alt=\"Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This unassuming taqueria located in the suburbs of South San Jose serves excellent tacos with handmade tortillas. The taqueria has a menu of standard Mexican fare but the freshly made corn tortillas, which arrive at your table soft and still warm, make these tacos stand out. All of the meat options are recommended, but the crispy carnitas are especially tasty. The El Jefe taco smothers two tortillas in cheese and cooks them on a flat top grill until the cheese is golden brown and crispy. The taco is then topped with meat, sour cream and chopped cilantro for an over-the-top take on the standard taco.\u003c/p>\n\u003cfigure id=\"attachment_118889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Inside.jpg\" alt=\"Inside Tacos El Compa Taqueria\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacos El Compa Taqueria \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tacoselcompa.com/about_us.php\">\u003cstrong>Tacos El Compa Taqueria\u003c/strong>\u003c/a>\u003cbr>\n1321 Blossom Hill Rd. [\u003ca href=\"https://goo.gl/7fNkTA\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (408) 622-8035\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat-Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tacos-El-compa-Taqueria/1667911123458388\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacos-el-compa-taqueria-san-jose\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_118897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg\" alt=\"A plate of fried fish, chicken mole, carnitas and guajillo-braised beef.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of fried fish, chicken mole, carnitas and guajillo-braised beef. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacolicious\u003c/h2>\n\u003cp>What began as a farmers' market taco stand in San Francisco has formed into a local chain of popular restaurants serving California-style tacos and Mexican regional specialties. Slightly more upscale than your average Mexican restaurant, Tacolicious has a number of awesome taco selections including Baja-style fried cod, shredded chicken in a sweet mole sauce and housemade chorizo with potatoes. The signature guajillo-braised beef is juicy and tender with the perfect amount of heat. Tacolicious also serves a menu of specialty cocktails and local beers, which do well to tame any heat lingering on your tongue.\u003c/p>\n\u003cfigure id=\"attachment_118898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicous.jpg\" alt=\"Inside Tacolicious in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacolicious in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tacolicious.com/\">\u003cstrong>Tacolicious\u003c/strong>\u003c/a>\u003cbr>\n632 Emerson St. [\u003ca href=\"https://goo.gl/QvRqZT\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 838-0500\u003cbr>\nHours: Mon-Wed 11:30am-10pm; Thu 11:30am-11pm; Fri-Sat 11:30am-11:30pm; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tlishtaco/\">Tacolicious\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacolicious\">@tacolicious\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacolicious-palo-alto?osq=Tacolicious\">Tacolicious\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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