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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118840,118848\"]\u003c/p>\n\u003cp>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118850,118849\"]\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>[gallery link=\"none\" columns=\"2\" size=\"full\" ids=\"118845,118842\"]\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"118838,118859\"]\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> [gallery columns=\"2\" size=\"full\" ids=\"118829,118833\"]\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n",
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"excerpt": "Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.",
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"title": "Izakaya Rintaro in San Francisco Now Offers Teishoku (Set Meal) Lunch | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Chez Panisse alum Sylvan Brackett has mastered the Japanese set meal format.\u003c/em>\u003c/p>\n\u003cp>Izakaya Rintaro is widely considered among the best Japanese restaurants in the Bay Area, but until late last year served only dinner. That menu is divided into classic categories of sashimi, yakitori, fried, and “final dish,” with special sections for fresh tofu and house dish, along with dessert. There’s a lot going on in each main category’s few selections, resulting in numerous possibilities for composing a meal.\u003c/p>\n\u003cp>The new lunch service (Thu-Sat, 11:30am-2pm) offers a teishoku menu, or set meal, straight-shooting and traditional, but nonetheless invigorated with an abundance of local bounty, chef Sylvan Brackett’s calling card. Brackett, who was born in Japan and grew up in the Sierra Nevada, has been a mainstay on the local Japanese food scene since opening Peko Peko, a Japanese-influenced catering company (after six years in the Chez Panisse kitchen), then launching Izakaya Rintaro in 2014.\u003c/p>\n\u003cfigure id=\"attachment_118834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg\" alt=\"Lunch service at Izakaya Rintaro\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-exterior-lunch-signage-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Izakaya Rintaro \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>The beautiful, postcard-sized food list, printed on copies of artful menus Brackett has collected from Japan over the years, features five set meals, each served with miso soup with manila clams; southern barbarian anchovy nanbanzuke; gindara no sunomono; wasabizuke, senmaizuke and ume boshi; and chimpira gobo (descriptions to follow).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are also two two a la carte add-ons, Japanese fried chicken wings and pork gyoza with chicken-foot jelly with “wings.”\u003c/p>\n\u003cfigure id=\"attachment_118844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg\" alt=\"Hanetsuki Gyoza\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-gyoza-sideview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanetsuki Gyoza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though we knew from the start we were planning to over-order, as everything on the menu is irresistible, we began with the gyoza: local \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> Berkshire pork with a viscous jelly made from chicken feet, wrapped in thin dumpling pastry and pan-fried. The wings described on the menu are the fried batter that connects all the gyoza in the pan and forms them into a sort of cake; but the willowy stalks of fresh chrysanthemum greens, a nice bittersweet partner for the rich gyoza filling, were also quite wing-like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, after much debate, we decided on two main dishes, the sashimi no tataki mori don and the tori katsudon. I honestly felt, though, like we could’ve just closed our eyes and pointed, so impeccable was each dish we saw coming out of the open kitchen from our perch at the counter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sashimi was an extravagantly California pleasure: big-eye tuna, kombu-cured halibut, striped bass and swordfish, all cubed and served over sushi rice with wasabi from Half Moon Bay.\u003c/p>\n\u003cfigure id=\"attachment_118858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg\" alt=\"Sashimi No Tataki Mori Don\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-sashimi-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sashimi No Tataki Mori Don \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The little dishes that come with each plate include anchovy nanbanzuke, a fried fish pickle that remains tantalizingly crisp; a generous bowl of miso soup sweetened by clams in the shell; gindara, or black cod, under a pile of tiny cucumber slices just off the mandoline; a dish of three pickles: wasabizuke (pickled wasabi), senmaizuke (pickled turnip) and ume boshi (salted plums). The wasabizuke, in particular, was a revelation, mildly spicy, but more vegetal than the raw wasabi root that typically accompanies sushi because it’s made from the stems, leaves and flowers of the plant, rather than the root. There’s also a tiny dish of chimpira gobo, picked burdock root.\u003c/p>\n\u003cfigure id=\"attachment_118837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-fish-app.jpg\" alt=\"Southern Barbarian Anchovy Nanbanzuke\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-fish-app-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Southern Barbarian Anchovy Nanbanzuke \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg\" alt=\"Miso Soup with Manila Clams\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-miso-clam-soup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso Soup with Manila Clams \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-black-cod.jpg\" alt=\"Gindara No Sunomono\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-black-cod-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gindara No Sunomono \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-picked-things.jpg\" alt=\"Wasabizuke, Senmaizuke and Ume Boshi \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-picked-things-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wasabizuke, Senmaizuke and Ume Boshi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-burdock-root.jpg\" alt=\"Chimpira Gobo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-burdock-root-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chimpira Gobo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other main dish we tried, tori katsudon, involved delicately fried Riverdog Farms chicken, sliced and served over rice, with a Riverdog egg and sweet dashi (kelp and bonito stock).\u003c/p>\n\u003cfigure id=\"attachment_118839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-friedchix.jpg\" alt=\"Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-friedchix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rintaro Fried Chicken Katsu Cooked with Riverdog Egg and Sweet Dashi Over Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An Echigo red rice ale, tartly fruity and ever so slightly hoppy, was a good pairing with all the dishes, as was a homemade soda with lemon and plums.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We had no business ordering dessert, but we persisted and thoroughly enjoyed the genmai-cha aisu, roasted rice and green tea ice cream served with little langues de chats, or cat-tongue-cookies, named for the shape, not the ingredients, sprinkled with coarse sugar resembling the roughness of a cat’s tongue.\u003c/p>\n\u003cfigure id=\"attachment_118846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-ice-cream.jpg\" alt=\" Genmai-Cha Aisu\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-ice-cream-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Genmai-Cha Aisu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While nearly $100 for lunch for two might be a bit of a splurge, this is a good entry point for experiencing Brackett’s cooking, as well as the teishoku style of dining. Every dish is thoughtfully considered and prepared before your eyes with care, and the wood-framed space is especially nice in the daytime, when the sunlight is filtered through high windows over the courtyard and into the dining room.\u003c/p>\n\u003cfigure id=\"attachment_118854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg\" alt=\"Izakaya Rintaro open kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/izakaya-open-kitchen-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Rintaro open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://izakayarintaro.com/\">\u003cstrong>Izakaya Rintaro\u003c/strong>\u003c/a>\u003cbr>\n82 14th St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/GMiBTt\">Map\u003c/a>]\u003cbr>\nPh: (415) 589-7022\u003cbr>\nHours: Sun, 5-10pm; Mon, 6-10pm; Tue-Wed, 6-10:30pm; Thu, 11:30am-2pm and 6-10:30pm; Fri-Sat, 11:30am-2pm and 5-11pm\u003cbr>\nPrice Range: $$$ $19-$27 teishoku (set meal); a la carte dinner $$$-$$$$\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/izakayarintaro/\">Izakaya Rintaro\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mr_rintaro/\">mr_rintaro\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"title": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n",
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"excerpt": "Is there anything better than a plate of French fries piled high with a variety of delicious toppings?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\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.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\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://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: The 27 Best Burgers in Sonoma",
"title": "Guide: The 27 Best Burgers in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \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-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.",
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"description": "Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.",
"title": "Guide: The 27 Best Burgers in Sonoma | KQED",
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"headline": "Guide: The 27 Best Burgers in Sonoma",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin, Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"title": "Khai Vietnamese Nouveau Reinvents Contemporary Asian Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Khai Vietnamese Nouveau, which opened on Townsend and 7th Street at the end of 2016, implies a kind of fusion food, the likes of which we’ve seen before. Maybe French-inflected Vietnamese cooking, I thought, or pan-Asian hybrid dishes that incorporate local ingredients into traditional cooking styles. It is neither of these things. Rather, Khai is an homage to chef Khai Duong’s home, Nha Trang (a coastal city in southern Vietnam); the classical cooking techniques he learned at Le Cordon Bleu; and his large imagination for envisioning unique flavor combinations for both our local bounty and for special imported ingredients you won’t see elsewhere in the U.S.\u003c/p>\n\u003cp>Case in point is dish number one of ten in Duong’s leisurely tasting menu: fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. The seaweed is a deep-water white variety found only in parts of Vietnam, for which there are no U.S. importers. So, his family in Nha Trang sends him a batch every two weeks. Duong, better known as Chef Khai, explains that this seaweed is difficult to get even in Vietnam because most of it is exported to Japan for collagen extraction. Besides being gorgeous, the dish is flavor-saturated, the seaweed crisp and succulent. \u003c/p>\n\u003cfigure id=\"attachment_117752\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/seaweed_2NEW.jpg\" alt=\"Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117752\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/seaweed_2NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Fresh seaweed salad with onion, mint, chili dressing, chopped peanuts and shallots. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next dish, wildly creative and equally precise as the seaweed salad, is a wild matsutake mushroom paté served with homemade rice crackers, presented on a piece of coral with honey and pink Himalayan salt. It’s an attractive dish as well as a delicious one, allowing you to experiment with proportions of sweet, salty and umami flavors.\u003c/p>\n\u003cfigure id=\"attachment_117749\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/rice-crackerNEW.jpg\" alt=\"Matsutake mushroom paté with rice crackers.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117749\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/rice-crackerNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Matsutake mushroom paté with rice crackers. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crab sausage course is a very rich couple of bites of firm, smooth-textured sausage with more of those earthy-sweet matsutake mushrooms and magrut lime-jalapeño sauce, an ethereal yet complex dish I can’t even imagine trying to replicate, presented simply on a pickled watermelon radish. While any dish on this menu could become a signature for Chef Khai, I predict that this one will become synonymous with his evolving style.\u003c/p>\n\u003cfigure id=\"attachment_117751\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/sausageNEW.jpg\" alt=\"Chef Khai Duong’s homemade crab sausage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/sausageNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong’s homemade crab sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Duong mills about the room in between each course, serving guests and discussing the nuances of each dish. He has set up shop—just six two-top tables and a larger table in back—in somewhat of a permanent pop-up style, having rented the Bonjour Patisserie space for his two evening seatings, Tuesday through Saturday. He was forced out of the space that housed the much-loved, elegant, but more traditional Ana Mandara in 2012, after 12 years there, and then he spent four years traveling, mostly through Vietnam, to re-invent himself as a chef. His inspiration shows on each plate and throughout the tasting menu.\u003c/p>\n\u003cfigure id=\"attachment_117755\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chef_1NEW.jpg\" alt=\"Chef Khai Duong in his new namesake restaurant in SoMa.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chef_1NEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Khai Duong in his new namesake restaurant in SoMa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes, wild salmon ceviche with pork belly, rice noodle, egg, green apple, and banana sauce arrived next, a delicate, decadent salad-style ceviche in which the fish is not disguised with heavy citrus or other seasonings, but rather presented as the anchor on a plate of complementary flavors. \u003c/p>\n\u003cfigure id=\"attachment_117750\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/salmonNEW.jpg\" alt=\"Wild salmon ceviche with banana sauce.\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-117750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/salmonNEW-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wild salmon ceviche with banana sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Up to now we’d been drinking a Noria Chardonnay, a Sonoma Coast bottling modeled after junmai-ginjo sake. Chef Khai’s approach to wine pairings is simple, even austere, and this philosophy works with his menu. The wine is not a distraction from the food in any sense, but a harmonious partner. We switched to red for the remainder of the meal, a Santa Rita Hills Pinot Noir that was appropriately more subtle than many Santa Barbara Pinot Noirs, but still came across as American in style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most Frenchified dish on the menu, delicately smoked beef tartare, is also Vietnam-forward, with onion, coriander and tamarind, along with plantain, which reads a bit like green banana in this presentation.\u003c/p>\n\u003cfigure id=\"attachment_117754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/tartareNEW.jpg\" alt=\"Smoked beef tartare with onion, coriander, tamarind, and plantain.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/tartareNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked beef tartare with onion, coriander, tamarind, and plantain.\u003c/figcaption>\u003c/figure>\n\u003cp>One of my favorite dishes of the evening was the baked butterfish with fresh galangal, turmeric, dill and scallions, a twist on the Japanese miso-marinated butterfish that we often see. The turmeric rub grounds the buttery filet, while the galangal lifts it off the plate. And the contrasting colors on the plate are very compelling to look at before you devour each bite.\u003c/p>\n\u003cfigure id=\"attachment_117743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/butterfishNEW.jpg\" alt=\"Baked butterfish with fresh galangal, turmeric, dill and scallions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/butterfishNEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baked butterfish with fresh galangal, turmeric, dill and scallions. \u003ccite>(courtesy of Khai)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crispy quail with roasted garlic, salted egg and mashed cassava is about as heavy as Duong’s cooking gets, which is to say, not very. But this is a very rich dish, and one I couldn’t quite finish, knowing I was only on the seventh course and had three more to go.\u003c/p>\n\u003cfigure id=\"attachment_117748\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/quailNEW.jpg\" alt=\"Crispy quail with roasted garlic, salted egg and mashed cassava.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117748\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/quailNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy quail with roasted garlic, salted egg and mashed cassava. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one red-meat course, pan-seared rack of lamb, is rubbed with Vietnamese spices and cooked to medium-rare, then plated with, lemongrass and eggplant, all doused in a grassy scallion oil. Though I don’t know the dish’s origin, it’s the one I most associate with Duong’s cooking at Ana Mandara.\u003c/p>\n\u003cfigure id=\"attachment_117747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/lambNEW.jpg\" alt=\"Rack of lamb with Vietnamese spices.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/lambNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rack of lamb with Vietnamese spices. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert is course nine, and it’s a love-or-hate affair, depending on how you feel about durian. This was the most high-falutin’ presentation of the pungent fruit I’d ever tried, and I quite loved it, despite the fact that I’ve never eaten it regularly enough to be the kind of person who craves it, though I have several friends who are. Silky coconut rolls are filled with durian and gooseberry and served in a mint-infused coconut sauce. The bright, tart gooseberry is a nice counterpoint to the low-toned, almost skunky, durian, and gives the dish a puckery punch.\u003c/p>\n\u003cfigure id=\"attachment_117745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dessertNEW.jpg\" alt=\"Coconut rolls with durian and gooseberry.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117745\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dessertNEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut rolls with durian and gooseberry. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily for my stomach, the tenth course is a relaxing lemongrass tea, also with a hint of durian, but in the context of sweetly spicy candied ginger.\u003c/p>\n\u003cp>This is destination dining for those inclined toward tasting menus of any kind, and a value in the Bay Area for 10 courses at $95. And Chef Khai, with his charming presence, is a wonderful guide to the meal and to the cooking style he’s inventing, practically before your eyes.\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://chefkhai.com/\" target=\"_blank\">\u003cstrong>Khai Vietnamese Nouveau\u003c/strong>\u003c/a>\u003cbr>\n655 Townsend St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/C1fKeZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 724-2325\u003cbr>\nHours: Tues-Sat, seatings at 5:30pm and 8:30pm\u003cbr>\nPrice Range: $$$$ ($95 tasting menu)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/khairestaurant/\" target=\"_blank\">Khai Restaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/khairestaurant/\" target=\"_blank\">@khairestaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n",
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"excerpt": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
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"description": "Freshly made tofu is winning the hearts of local Bay Area Chefs, who helped Minh Tsai, of Hodo Soy, celebrate this rediscovered, ancient ingredient at The Asian Art Museum's Tasting Menu event - Reclaiming Tofu.",
"title": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd | KQED",
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"headline": "Reclaiming Tofu: Asian Art Museum Honors the Traditional & Trendy Curd",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg\" alt=\"The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117629\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/1-welcome-sign-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The San Francisco Asian Art Museum hosts periodic Tasting Menu programs, inviting patrons to make the connection between food and art. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into any museum, and one of the first items you are likely to spot is a posted warning, a stern reminder not to consume any foods or beverages within its hallowed halls. Last Thursday night, however, visitors to the marble galleries of the \u003ca href=\"http://www.asianart.org/\">San Francisco Asian Art Museum\u003c/a> were met with welcoming signs promising savory tastings ahead. The event, entitled \u003ca href=\"http://www.asianart.org/regular/tasting-menu-reclaiming-tofu\">Reclaiming Tofu\u003c/a>, was part of the museum’s two-year old \u003ca href=\"http://www.asianart.org/regular/tasting-menu\">Tasting Menu program\u003c/a>, which Tim Hallman\u003cstrong>,\u003c/strong> Director of Communications & Business Development, describes as “exploring the connections between art and dining.”\u003c/p>\n\u003cp>“At the Asian Art Museum,” Hallman says, “we believe that food — just like art — is a beautiful way to share culture. Many of the artworks in our collection are related to food, and the museum is located in the heart of an incredibly dynamic culinary environment—one with deep influences from Asian cuisine. These factors make us a perfect venue for fostering dialogues on the creative elements of edible traditions—both local and global.”\u003c/p>\n\u003cfigure id=\"attachment_117630\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees.\" width=\"1600\" height=\"1023\" class=\"size-full wp-image-117630\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-800x512.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1020x652.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-1180x754.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-960x614.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/2.hall-Photo-by-Quincy-Stamper-NEW-520x332.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee and Minh Tsai discuss the past and future of tofu in front of more than 200 attendees. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees at the sold-out event on Thursday night were treated to a lively hour-long dialogue on the journey of the 2000-year old bean curd between Minh Tsai, founder of \u003ca href=\"http://hodosoy.com/\">Hodo Soy\u003c/a>, and \u003ca href=\"http://www.jennifer8lee.com/\">Jennifer 8. Lee\u003c/a>, a former New York Times reporter, producer of the film “The Search for General Tso” and the author of \u003cem>The Fortune Cookie Chronicles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_117631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg\" alt=\"Greens' fresh spring rolls with tofu wait to be assembled into the final dish.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117631\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/3.-Greens-rolls-NEW-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Greens' fresh spring rolls with tofu wait to be assembled into the final dish. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inspired by the fresh tofu he remembered enjoying with his grandfather in Vietnam, Tsai started a small, artisanal tofu-making business in 2004 with six cousins as partners. He began by trying to educate the palates of customers and get feedback from them at a single Farmers Market. The vicissitudes of running the small business discouraged his cousins who all bailed out. But Tsai persevered. And now he counts 700 stores and restaurants that stock his tofu products, including Chipotle and Sweet Greens, which he supplies from his West Oakland beanery. Increasingly, and perhaps even of more value, respected chefs from singular restaurants are exploring the spectrum of flavors and textures in Hodo’s premium products.\u003c/p>\n\u003cfigure id=\"attachment_117632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg\" alt=\"Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa.\" width=\"1920\" height=\"1998\" class=\"size-full wp-image-117632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-160x167.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-800x833.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-768x799.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1020x1061.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-1180x1228.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-960x999.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-240x250.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-375x390.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-520x541.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/4-Minh-and-Stuart-NEW-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minh Tsai expresses his appreciation of the varied textures in Stuart Brioza's yuba (tofu skin) with toasted quinoa. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With Lee’s prompts, Tsai discussed the unfortunate introduction of tofu in the US. back in the 70’s. The soft, jiggly bean curd was seen purely as a cheap, plant-based protein for vegetarians, and sold in big plastic tubs for $1.99. As a straight-up, meat-substitute, people tried grilling it alongside burgers, but it fell through the grill's gaps. That led to the “American invention of extra firm tofu” whose dense texture, Tsai describes, actually precluded it from absorbing the flavors of whatever sauce it was paired with, “leaving just a weird chalky taste.” In actuality, in most Asian cuisines, classic tofu dishes combine tofu and meat ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tsai is not only a cheerleader for the many potential uses of his organic tofu, but a wise tofu guru, as well. Although he is focused on growing Hodo Soy, he sees value in promoting high quality tofu across America and generously offers to teach people to start their own tofu companies. During the question and answer period, a woman asked about tofu donuts that she had tried in Japan. Tsai encouraged her to start her own pop-up and even offered his help.\u003c/p>\n\u003cp>Lee likened an appreciation of the many variations in tofu to that of cheese and asked Tsai how to encourage consumers to become equally sophisticated and snobby about soybean curds. \"What words can they use?\" she asked. Tsai responded, “fresh, buttery, creamy, beany.”\u003c/p>\n\u003cfigure id=\"attachment_117633\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville.\" width=\"1600\" height=\"1130\" class=\"size-full wp-image-117633\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/5-all-speakers-Photo-by-Quincy-Stamper-NEW-520x367.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer 8. Lee moderated the discussion between Minh Tsai, Stuart, Brioza, Brandon Jew and Annie Somerville. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of the discussion, three notable local chefs, clearly fans and loyal customers of Hodo, Brandon Jew of Mister Jiu’s, Annie Somerville of Greens and Stuart Brioza of State Bird Provisions and The Progress joined the pair to further sing the praises of cooking with tofu and introduce their dishes, which had attendees salivating in anticipation.\u003c/p>\n\u003cfigure id=\"attachment_117634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg\" alt=\"Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004.\" width=\"1920\" height=\"2489\" class=\"size-full wp-image-117634\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-160x207.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-800x1037.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1020x1322.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-1180x1530.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-960x1245.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-240x311.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-375x486.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/6-Greens-Annie-NEW-520x674.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annie Somerville of Greens Restaurant has known Minh Tsai and served Hodo Soy tofu since 2004. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Somerville who started Greens restaurant in 1981, commented, ”We’ve served tofu from day one and had used another organic brand. When a friend insisted I try Hodo, I met Tsai back in 2004 at the Ferry Plaza Market and started using his products. I support his efforts, and especially think that with all the attention to climate change, this is an especially good time to explore tofu’s potential.”\u003c/p>\n\u003cp>Stuart Brioza who admitted to having a “tofu-disconnect” in his youth, is especially enthusiastic about using yuba (soy milk skin). “It is an amazing entrance into tofu; it caused me to totally rethink tofu. I have so many vegan friends and have also explored tofu in its places of origin such as Kyoto’s Buddhist monasteries. I appreciate its sophistication and we serve it at both restaurants.”\u003c/p>\n\u003cp>After the dialogue’s conclusion, attendees lined up at four stations to sample the tofu treats prepared by the chefs.\u003c/p>\n\u003cfigure id=\"attachment_117635\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg\" alt=\"Minimalist preparation lets flavor of Hodo's fresh tofu shine through.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-117635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/7-Hodos-tofu-cubes-photo-Quincy-Stamper-NEW-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Minimalist preparation lets flavor of Hodo's fresh tofu shine through. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hodo Soy’s own offering is what comes to mind when you think of tofu: minimalist white cubes; but these were topped with delicate dots of preserved yuzu kosho, edamame puree and umeboshi.\u003c/p>\n\u003cfigure id=\"attachment_117636\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/8-mapo-tofu-photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Brandon Jew of Mister Jiu's contributed a fiery, flavorful mapo tofu. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Brandon Jew made his own creamy silken tofu out of Hodo’s soy milk and riffed on the classic mapo tofu with an explosion of spicy flavors in his rib eye cap sauce, with fermented black beans, bean paste and chilis.\u003c/p>\n\u003cfigure id=\"attachment_117637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg\" alt=\"Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/9.Stuarts-yuba-NEW-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza's cold yuba noodles pairs the slippery tofu skin with crunchy toasted quinoa for a multi-sensory bite. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stuart Brioza had two offerings: cold yuba noodles with toasted quinoa, yuzu pickled mushrooms and tahini-chili oil. And a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\u003c/p>\n\u003cfigure id=\"attachment_117643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/10-state-birdNEW1.jpg\" alt=\"State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/10-state-birdNEW1-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">State bird also prepared a silken soy milk tofu topped with manila clams and pickled ramps in rice wine vinegar, topped with ramp oil, aged tamari and micro greens. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Annie Somerville of Greens contributed a colorful, classic tofu dish, that still delivers a refreshing punch: fresh spring rolls with firm tofu, vegetable medley, rice noodles, mint, and a crunchy coconut peanut topping.\u003c/p>\n\u003cfigure id=\"attachment_117639\" class=\"wp-caption aligncenter\" style=\"max-width: 1490px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg\" alt=\"Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls.\" width=\"1490\" height=\"1200\" class=\"size-full wp-image-117639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW.jpg 1490w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/11-Greens-dish-Photo-by-Quincy-Stamper-NEW-520x419.jpg 520w\" sizes=\"(max-width: 1490px) 100vw, 1490px\">\u003cfigcaption class=\"wp-caption-text\">Crunchy rainbow of vegetables animate Annie Somerville's fresh spring rolls. \u003ccite>(Quincy Stamper, Asian Art Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Past Tasting Menu events have included last year’s homage to the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/17/the-summer-of-pork-belly-hits-san-francisco-in-the-form-of-a-meat-shaped-stone/\">venerable pork belly\u003c/a>. Upcoming events for this year include \u003ca href=\"http://www.asianart.org/events/1179\">Flowering Teas\u003c/a> (where you can create your own blend) on June 29, and a \u003ca href=\"http://www.asianart.org/events/1197\">Philippine Feast \u003c/a>on August 17.\u003c/p>\n\u003cp>In a subsequent interview, Minh Tsai added, \" Hodo is at a very pivotal time and place for the good food, craft food movement. The story of Hodo tells us a lot about American culture and food. Like many other craft food makers in the US have done over the past few decades, I set out to recreate elusive memory, recapture a lost art. I wanted to make something that could not be found here. But I knew it existed in another place, other countries. So I knew that people here were missing something. But I also recognize that for tofu/yuba to grow, I will need to continue to innovate and collaborate with chefs.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tim Hall of the Asian Art Museum adds, “the goal of our Tasting Menu programs is to find access points for discovery, connections, and links that foster cultural empathy.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Time is Now For 'Dumpling Time' in San Francisco",
"title": "The Time is Now For 'Dumpling Time' in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n",
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"excerpt": "Dumplings are set to be SF’s next trend wave thanks to a SoMa newcomer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So, you thought you knew dumplings, from the xiao long bao requiring an hour wait at Din Tai Fung to the har gow at dim sum specialists?\u003c/p>\n\u003cp>Well, how about Xi’an dumplings? Gyoza? Pork buns?\u003c/p>\n\u003cp>Ok, the first are not well-known dumplings. The second technically are potstickers, which, in theory, are dumplings, but you never call “dumplings.” The last ones — well, that’s a stretch to be called a dumpling. Pork buns are pork buns. Who doesn’t want to tear off a piece of sweet, fatty pork belly with fluffy bread? That sounds more tempting than some deep question about what is a dumpling.\u003c/p>\n\u003cfigure id=\"attachment_117599\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg\" alt=\"A variety of dishes at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117599\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-ensemble-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">A variety of dishes at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There aren’t \u003cem>a lot\u003c/em> of dumplings at Dumpling Time, a full-service restaurant that opened last week with no shortage of fanfare and classic SF hour-plus long lines for the next big food thing. There is a good range of dumplings, however. Those dumplings happen to be pretty stellar as a whole, made by hand in a glass-enclosed room to the side of the entrance (à la Din Tai Fung) and in front of small counter seating (awesome view but they feel detached from the dining room action).\u003c/p>\n\u003cfigure id=\"attachment_117598\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg\" alt=\"Dumplings being made by hand in a glass-enclosed room to the side of the entrance.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117598\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-dumplingroom-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumplings being made by hand in a glass-enclosed room to the side of the entrance. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117605\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg\" alt=\"The open kitchen counter at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/interior-1-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen counter at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dumpling Time is the third Japanese dining project from Kash Feng and his Omakase Group in this SoMa-Design District-edge of Potrero area Google Maps calls SoMissPo but no SF resident has ever referred to that phrase before. The neighborhood is known best for being where there’s a rare traffic circle, Adobe offices and Zynga headquarters. The flagship of the group, Omakase, is a serene, exquisite sushi venue where a meal clocks in at a $150 minimum. A few steps down the formality latter, Okane is the group’s izakaya that really is less izakaya and more just all parts of Japanese cuisine. Now, there’s Dumpling Time, even further towards the casual side. You could hear a pin drop at Omakase. At Dumpling Time, it’s hip hop beats on the soundtrack with a bass that literally rattles the wall when you’re in the bathroom (a bathroom dance party?). \u003c/p>\n\u003cfigure id=\"attachment_117600\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-exterior.jpg\" alt=\"People lined up to get into Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">People lined up to get into Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Omakase Group should get immense credit for not riding the trend waves. They recognize a niche needed in SF dining, a neighborhood with huge potential and snatch it just at the right time. That worked with Omakase, where omakase meals are surging everywhere because $200 for perfect raw fish isn’t apparently out of reach for a huge market. Okane and izakayas, well, let’s just say izakayas are what “local, neighborhood bistros” were five years ago. They’re everywhere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dumplings haven’t had the spotlight yet in the city. Yes, down south in Santa Clara at Din Tai Fung, they’re worshipped. We have dumplings at the aforementioned dim sum restaurants. But, for not the first time but definitely the brightest spotlight red carpet opening, dumplings are what we’re resolutely focused on here. Feng didn’t mess around, bringing in a dumpling chef, Do Leung, who previously cooked for one of the Peninsula’s premier dim sum destinations, Tai Wu in Millbrae. Din Tai Fung’s lands have been transplanted to SoMissPo expecting the same life-changing dumplings. Your life will not change. But, those dumplings are either great or excellent.\u003c/p>\n\u003cp>They’re in four major categories, generally priced $6-7 for a serving. Sizes vary, so you’ll get a different number of gyoza compared to xiao long bao, for example.\u003c/p>\n\u003cfigure id=\"attachment_117604\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg\" alt=\"Tom Yum-style shrimp and pork xiao long bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-xiaolongbao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">\"Tom Yum-style\" shrimp and pork xiao long bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Without question, the xiao long bao are the ones you’re almost guaranteed to find on every table. The regular pork soup filled version aren’t quite as transcendent texture-wise as Din Tai Fung’s esteemed version. Still, they’re the best version in the city of San Francisco (several tiers above Yank Sing and China Live) — multi-dimensions playing off the taut skin and deep, rustic porky rush of flavor upon the single bite. A version filled “tom yum-style” with shrimp and pork belly is even more riveting courtesy of a final coconut milk surge. They come with the skin lightly beet-stained and it neither really looks or tastes like beets are involved. For single diners, why not try the giant xiao long bao with a menu description that says you’ll need a straw? Challenge accepted if it tastes like the mini version. You can already tell this will be a listicle must-try darling dish at the end of the year.\u003c/p>\n\u003cfigure id=\"attachment_117607\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg\" alt=\"Xi’an dumplings at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/xian-dumplings-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Xi’an dumplings at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Xi’an dumplings are the wild card and absolutely worth an order since Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork or (a slightly boring) carrots, mushrooms and greens vegetarians version. Both beg for the accompanying red chili sauce. After a gentle dip, the whole Xi’an dumpling experience changes from safe and routine to downright exciting.\u003c/p>\n\u003cfigure id=\"attachment_117601\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg\" alt=\"Seafood Gyoza at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117601\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-gyoza-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Seafood Gyoza at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trio of gyoza options are actually considered the “signature” dumplings. There are more expected pork and chicken renditions. What you really want is the seafood one, where the forest green spinach dumpling skin encases a mixture of crab, shrimp and scallop. With a light dunk in a spiced chili butter sauce, everything clicks. \u003c/p>\n\u003cfigure id=\"attachment_117602\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-hargow.jpg\" alt=\"Steamed har gow at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-hargow-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Steamed har gow at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Steamed har gow, the third category, are familiar to dim sum-goers but seldom seem outside of that experience. Here, they’re spot-on versions, from the almost transparent partially gummy skin to the full chunks of shrimp with fragrant cilantro leaves — a perfect match. These can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it.\u003c/p>\n\u003cfigure id=\"attachment_117597\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-bao.jpg\" alt=\"Bao at Dumpling Time.\" width=\"1280\" height=\"960\" class=\"size-full wp-image-117597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-bao-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Bao at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of buns, they’re less thrilling but perfectly fine and extremely Instagram-friendly as a contrast to the various dumpling shapes and colors. Both the barbecue pork belly bun (a few too many pure fat nubs) and ginger-heavy chicken and wood ear mushroom rendition are too skewed towards bread in the vital bread to filling ratio. The fillings are balanced beautifully, though, in terms of seasonings.\u003c/p>\n\u003cfigure id=\"attachment_117595\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg\" alt=\"Appetizer salads at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/appetizers-dumplingtime-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Appetizer salads at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starters include shrimp toast and shrimp-filled wontons should you need shrimp in non-dumpling form. A pair of noodles includes a vegetarian option and a curious offering of Beijing noodles inspired by zha jiang mian, combining pork and black bean paste (an outrageously popular dish I noticed from my visit to Beijing not long ago and one we almost never see here in SF). Really, it’s not about noodles or starters. Unless you’re a large group, focus on the namesake items and round out the meal with some of the $3 cold small vegetables bites like Fresno chile-enhanced cucumber slices and a sensational garlic seaweed ensemble. Desserts are various buns (egg yolk, beet and taro, green tea or steamed egg custard but, not surprisingly given the tempting savory options, I didn’t see anyone decide to save room for them. \u003c/p>\n\u003cp>Another similarity of Omakase, Okane and Dumpling Time, besides the neighborhood and great food, are an underwhelming wine and beer selection. Right now, it’s BYOB but the restaurant calls itself a dumpling-and-beer house. When there are ten beers listed and Lagunitas IPA might be the most adventurous selection, the beer choices need serious work. It will need to be better in a few weeks when the liquor license becomes reality. Otherwise, stick to tea and sake.\u003c/p>\n\u003cfigure id=\"attachment_117596\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-sign.jpg\" alt=\"Dumpling Time neon sign.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-sign-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Dumpling Time neon sign. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The roughly 70-seat restaurant has a mix of eight-seat communal tables and a handful of four-tops. Both the communal table theme and neon-lit Dumpling time logo (great design, by the way) are a fun nod to the vibrant, late night nature of Asia’s night markets. An open kitchen greets diners at the door, a complete inverse of most layouts where the kitchen tends to be the background for the central dining room. The ceiling is low, the energy is high but not a rowdy noisefest luckily. Let’s give a round of applause to designer Aya Jessani (who also did Okane and Omakase) for pulling off all of these elements, and most notably, the doodle-style black and white wall mural that is a mash-up of San Francisco and Asia (hello Karl the Fog and Shanghai’s TV Tower). \u003c/p>\n\u003cfigure id=\"attachment_117603\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg\" alt=\"The dining area at Dumpling Time.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumplingtime-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Dumpling Time. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is good-hearted but obviously overwhelmed with the opening need to turn tables. Details still need to be worked out. The share plates are way too small — word of caution, don’t put sauces on them unless you want gyoza sauce for Xi’an dumplings. Tables need more napkins and, in classic 2017 SF fashion, the small water glasses will drive most diners insane. Service pacing is scattered. Three sets of dumplings arrive in the same minute. Then a half hour later, we were about to give up on Xi’an dumplings and hand over a credit card for the bill before they magically arrived. \u003c/p>\n\u003cp>These are all details that get swept away in a feverish dumpling frenzy but will be important as the restaurant settles in. San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/dumpling-time-logo.jpg\" alt=\"Dumpling Time logo\" width=\"300\" height=\"300\" class=\"aligncenter size-full wp-image-117618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo.jpg 300w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/dumpling-time-logo-150x150.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cbr>\n\u003ca href=\"https://www.dumplingtimesf.com/\" target=\"_blank\">\u003cstrong>Dumpling Time\u003c/strong>\u003c/a>\u003cbr>\n11 Division St., San Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Dumpling+Time/@37.7696425,-122.4023465,15z/data=!4m2!3m1!1s0x0:0xdfc2e8f08d41ff7f?sa=X&ved=0ahUKEwizve_H9YLUAhUs_4MKHRNXASIQ_BIIfjAM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 415-525-4797\u003cbr>\nHours: Open Mon-Sat. Lunch from 11:30am to sold out. Dinner from 5:30pm to sold out.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DumplingTime/\" target=\"_blank\">Dumpling Time\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dumplingtime_sf/\" target=\"_blank\">dumplingtime_sf\u003c/a>\u003cbr>\nPrice Range: $$ ($15-20 a person)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "117460 https://ww2.kqed.org/bayareabites/?p=117460",
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"excerpt": "The Kebabery serves an all-organic menu of grilled skewers, homemade flatbread, and vegetarian salads.",
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"description": "The Kebabery serves an all-organic menu of grilled skewers, homemade flatbread, and vegetarian salads.",
"title": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood | KQED",
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"headline": "Camino Team Opens The Kebabery in Oakland’s Longfellow Neighborhood",
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"source": "Restaurants, Bars, Cafes, Pop-ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I pulled up in front of \u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">The Kebabery\u003c/a> on Market at 42nd Street in Oakland, there were no signs of life behind the wide garage-door storefront. And then, like magic, the door rolled up at 5pm to reveal the cheery, light-bathed kitchen staffed with folks prepping for the night.\u003c/p>\n\u003cp>Russell Moore, one of the most celebrated chefs on the east side of the bay (\u003ca href=\"http://www.caminorestaurant.com/\" target=\"_blank\">Camino\u003c/a>, Chez Panisse) has just opened this pretty shop with his partner and wife Allison Hopelain and new collaborator Brian Crookes, in Oakland’s Longfellow neighborhood. Moore is best known for his open-fire grilling at Camino, and The Kebabery amplifies that theme with a small menu of kebabs: currently, lamb, chicken, and trumpet mushrooms; which you can order on skewers or in a sandwich of homemade flatbread.\u003c/p>\n\u003cfigure id=\"attachment_117463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117463\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg\" alt=\"Chef/Owner Russell Moore (left) Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chef-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Russell Moore (left), Chef Traci Matsumoto-Esteban (2nd from left), Brian Crookes (far right). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before you complain about the prices, which \u003ca href=\"https://www.yelp.com/biz/the-kebabery-oakland\" target=\"_blank\">Yelpers\u003c/a> are already doing in force just two weeks in, go to consider that everything on the menu is organic. If that matters to you, and perhaps you even try to shop organic, then the price bump makes sense. And beyond being organic, this compact menu proudly highlights the (mostly) local purveyors featured in every dish, including farms Tomatero and Mariquita in Watsonville, Straus Creamery in Petaluma, Giusto’s (for flour, also in Petaluma), and Napa Whole Spice in Napa, for the seasonings that go into the marinades and rubs. In my estimation, the quality is evident in the flavor-saturated, intensely focused food. So, $15 for a kebab, two salads, and homemade flatbread, including tip, isn’t as outrageous as it sounds, at least not in these parts.\u003c/p>\n\u003cfigure id=\"attachment_117470\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117470\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior.jpg\" alt=\"The Kebabery interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The less transparent part of the pricing structure involves the no-tipping policy. Many Bay Area restaurants have jumped on the trend of adding a service charge to the bill to boost the pay-grade of woefully under-valued restaurant staff. But this is the first restaurant I’ve encountered that doesn’t state that percentage on the bill. Rather, the flat price simply includes a tip. It will be interesting to see how this plays out in the local scene; I think most people want to see a breakdown of what they’re paying, especially at a counter-service place such as The Kebabery. But the public will, no doubt, weigh in on this.\u003c/p>\n\u003cfigure id=\"attachment_117507\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu-wall.jpg\" alt=\"Kebabery menu on the wall at the counter.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-117507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-wall-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery menu on the wall at the counter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117466\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-cooks.jpg\" alt=\"Kebabery chef and staff preparing dishes in the open kitchen.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-cooks-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kebabery chef and staff preparing dishes in the open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now about the food, which is the reason to go. There are three kebab options: ground lamb mixed with herbs, marinated chicken, and trumpet mushrooms rubbed in spices. You can choose to order one of the three on a plate (with two salads and flatbread or lentils) or as a sandwich (on flatbread with one salad). All are served with thick, whole-milk yogurt and fermented chile paste.\u003c/p>\n\u003cfigure id=\"attachment_117472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117472\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-lamb1.jpg\" alt=\"Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-lamb1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lamb Kebab Plate with served with homemade purple-cabbage sauerkraut, mashed red lentils, and pickles of fennel, carrot and celery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two of us ordered almost everything on the menu. A lamb kebab plate with BN Ranch lamb from Bolinas was perfectly grilled to medium, ever-so-slightly pink, infused with herbs and spices, and served with homemade purple-cabbage sauerkraut (lightly fermented) and pickles of fennel, carrot and celery. Instead of flatbread, we ordered the mashed red lentils, an earthy gluten-free starch that goes well with the spiced meats.\u003c/p>\n\u003cfigure id=\"attachment_117465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117465\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-chicken.jpg\" alt=\"Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds and mashed beets.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-chicken-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Kebab Plate, in a marinade of turmeric and other spices, grilled skin-on and served with flatbread, a raw carrot salad with caraway and mustard seeds, and mashed beets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another plate had the chicken kebab, in a marinade of turmeric and other spices, grilled skin-on and served with a raw carrot salad with caraway and mustard seeds, and mashed beets. The leavened flatbread, homemade with identity-preserved whole grain from Central Milling in Logan, Utah, is briefly grilled as well, chewy and hearty, but light in texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both dishes were served with thick yogurt and spicy-salty fermented chile paste, best used combined. We ordered a third skewer, a la carte, of trumpet mushrooms, also turmeric-laden, big and meaty, and sweetly savory when grilled.\u003c/p>\n\u003cfigure id=\"attachment_117473\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117473\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg\" alt=\"Skewer of trumpet mushrooms.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-trumpet-shrooms-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skewer of trumpet mushrooms. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Portions aren’t huge, but neither are they small, and they’re quite satisfying in terms of both flavor and food combinations on the plate.\u003c/p>\n\u003cp>A non-alcoholic hibiscus punch was especially refreshing, tartly sweet, a spot-on pairing for the spice-driven food.\u003c/p>\n\u003cfigure id=\"attachment_117469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117469\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-hibiscus.jpg\" alt=\"Hibiscus punch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-hibiscus-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hibiscus punch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only quibble I had with the whole experience regards the meager wine list. There’s a Riesling, a Provencal rosé and a California Pinot Noir, all of which seem a bit randomly chosen, and all overpriced at $8 for a small glass, no matter how you do the math. And the server knew nothing whatsoever about the three wines available, which seemed odd, given all the thought that went into this restaurant. There are two beers on tap as well, Social Kitchen SKB Pilsner and Fort Point Villager IPA, at $5 a glass.\u003c/p>\n\u003cfigure id=\"attachment_117489\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg class=\"size-full wp-image-117489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-menu.jpg\" alt=\"The Kebabery menu.\" width=\"1632\" height=\"1224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space, which reminds me of the design version of an indoor-outdoor taqueria in Rosarito Beach, is gorgeous with its white tiles, wooden benches, and substantial, graceful wooden chairs imagined by California College of the Arts students.\u003c/p>\n\u003cfigure id=\"attachment_117512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-interior3.jpg\" alt=\"Interior space at The Kebabery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-interior3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior space at The Kebabery. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We didn’t make it to the TCHO chocolate pudding, but it seems likely that we will be back to try it, kids in tow.\u003c/p>\n\u003cfigure id=\"attachment_117474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-117474\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kebabery-exterior1.jpg\" alt=\"The Kebabery exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kebabery-exterior1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kebabery exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thekebaberyoakland.com/\" target=\"_blank\">\u003cstrong>The Kebabery\u003c/strong>\u003c/a>\u003cbr>\n4201 Market St.\u003cbr>\nOakland, CA 94608 [\u003ca href=\"https://goo.gl/ys0Rki\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 922-1601\u003cbr>\nHours: Thu-Mon, 5-9pm; closed Tue and Wed\u003cbr>\nPrice Range: $$ ($15 kebab plates; $12 kebab sandwiches)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thekebabery_oakland/\" target=\"_blank\">@thekebabery_oakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"description": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"headline": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"title": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n",
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"excerpt": "One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\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.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\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://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n",
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"excerpt": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
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"description": "Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.",
"title": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight | KQED",
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"headline": "Mid-Market’s Kagawa-Ya Gives Udon the Spotlight",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Udon is trying to follow the noodle soup trend in an airy, light-filled Mid-Market space. So far, the homemade noodles are great but everything else is still in the works.\u003c/p>\n\u003cp>Has the Bay Area’s Ramen Moment cooled off yet? Judging by \u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">Mensho Tokyo’s\u003c/a> nightly lines, the answer is clearly “no.” However, it just might be the opportune time for ramen’s Japanese noodle soup siblings, soba and udon, to at least deflect away a little of the fawning attention diners lavish upon ramen. After all, how much more densely concentrated pork fat broth can we all really handle?\u003c/p>\n\u003cp>Enter Mid-Market’s month-old \u003ca href=\"http://kagawayaudon.com/\" target=\"_blank\">Kagawa-Ya\u003c/a>, a fast-casual concept that definitely isn’t the first udon specialist in San Francisco but certainly is the most high profile one to open. The mission is pretty clear. Kagawa-Ya wants to do for fast-casual udon what \u003ca href=\"https://www.souvlasf.com/\" target=\"_blank\">Souvla\u003c/a> has succeeded at for Greek wraps and salads, and \u003ca href=\"http://thebirdsf.com/\" target=\"_blank\">The Bird\u003c/a> is thriving within the fried chicken sandwich sector: find your niche, use the expected fresh and high-quality ingredients, serve it fast and win over the hearts of the Instagrammer set and neighborhood tech workers. \u003c/p>\n\u003cfigure id=\"attachment_117183\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-1-exterior.jpg\" alt=\"Kagawa-Ya exterior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-1-exterior-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya exterior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya isn’t quite to the top of the competitive fast-casual heap yet, both for its inconsistent bowls and spare, to the point of harsh, environs. The udon is meant to be comforting and satisfying. Meanwhile, the space comes across as austere, uncomfortable and awkwardly shaped. It’s not loveable. \u003c/p>\n\u003cp>Being attached to Uber’s new offices on Market Street and a block from the Twitter Building, the daytime foot traffic (it’s wisely closed after 7pm) is there to make Kagawa-Ya a hit. The curiosity in udon is most definitely abundant citywide, as well. Nobody will rave about Kagawa-Ya and nobody will strongly dislike it. It’ll succeed because, hey, it makes and ages its own noodles for two days, the food is served fast and The Market’s set-up is just too chaotic to be a frequent habit.\u003c/p>\n\u003cfigure id=\"attachment_117193\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-cold-udon.jpg\" alt=\"Kagawa-Ya's cold noodle option.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-cold-udon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya's cold noodle option. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The leader of the udon pack is the cold option, with a strong sweet and umami soy broth demanding for a hefty squeeze of the accompanying lemon wedge. It’s delicate while simultaneously being comforting. Grated daikon and a soft yolk boiled egg are essentially the only garnishes. The bowl’s real highlight are the thick homemade noodles themselves, plump and bouncy, far more on the al dente side of the texture spectrum than the soft end, and benefit tremendously from the broth’s slightly chilled temperature.\u003c/p>\n\u003cfigure id=\"attachment_117184\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-beefudon.jpg\" alt=\"Niku (beef) Udon Soup\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-beefudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Niku (beef) Udon Soup \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those noodles don’t lose their perkiness when heated in one of the four warm broths. The problem is everything else in the bowl. A braised hunk of beef in the Niku Udon proved dry and a challenge to cut; the almost clear broth bearing a vaguely beefy essence that begged for some Sriracha to give it life. Caramelized onions scattered about are the main redeeming feature of the ensemble.\u003c/p>\n\u003cfigure id=\"attachment_117191\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-squashudon.jpg\" alt=\"Kabocha squash udon soup.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-squashudon-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kabocha squash udon soup. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A creamy kabocha squash broth had the same issues, being too vague and needing way more of the squash flavor to shine through. The flavors are restrained and the broth consistency too watery. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, these are sensational noodles with timid broths. Japanese beef curry with carrots and onions gets translated into an udon soup broth as the other meat option. Vegetarians can also opt for the warm dashi-based Kitsune Udon. If you somehow end up at the udon specialist and don’t want udon, then there is a mushroom curry rice bowl, which I didn’t see ordered one time while watching about 50 diners stroll by during a recent weekday lunch rush.\u003c/p>\n\u003cfigure id=\"attachment_117187\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-3.jpg\" alt=\"Kagawa-Ya interior.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-3-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the udon broths need attention, those noodles are proving to be special. Kagawa is a prefecture on Japan’s Shikoku Island, not tremendously far from Osaka. It’s considered Japan’s udon capital and Kagawa-Ya claims that the prefecture’s residents consume more than seven times the udon per capita than the national average. They love their udon. That’s why it’s the Mid-Market restaurant’s namesake and why Kagawa-Ya’s chef Sean Lim trained there to get the ultimate udon education at the source. It’s evident when you bite into the noodle and focus purely on that element.\u003c/p>\n\u003cp>Lim is from Honolulu originally but has worked at several San Francisco institutions, with his latest post being as a sous chef for The Palace Hotel. Seven blocks down Market Street, he’s working in a completely different type of operation and cooking a vastly different style of food than hotel banquet chicken and salmon.\u003c/p>\n\u003cfigure id=\"attachment_117186\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-2.jpg\" alt=\"Kagawa-Ya interior counter.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-2-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya interior counter. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kagawa-Ya’s 30-foot high ceiling and prominent overhead bubble lamp chandelier in the dining area are the dominant design features, feeling like a corporate atrium lobby (Uber’s next door probably isn’t very different). Lots of natural light streams in but the distracting white floors, exposed concrete, and off-putting black metal stools and chairs are all the clichés of contemporary minimalist design that elicit complaints about acoustics and comfort. This might be too much architecture credit to give but the restaurant is exactly like a Frank Lloyd Wright house’s tiny door meets spacious living room philosophy. The kitchen and cash register area are claustrophobic with a low ceiling. Then you emerge in a massive communal space. It just all feels impersonal and trying to be trendy.\u003c/p>\n\u003cp>Most diners sit at a central raised reclaimed wood communal table, with a handful of lower tables scattered by the door and along the Market Street side wall where the street view is blocked by signs advertising udon to pedestrians (pro tip: get rid of the signs).\u003c/p>\n\u003cfigure id=\"attachment_117188\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-interior-menu.jpg\" alt=\"Kagawa-Ya’s menu.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-interior-menu-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s menu. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll order one of the udons from the menus on monitors at the far end of the counter and have to scream that order since it’s hard to communicate over the glass barrier with cooks. The soup bowls are put together right in front of you and take just a couple of seconds to prepare. Who knew that udon can be served faster than burritos?\u003c/p>\n\u003cfigure id=\"attachment_117192\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-tempura.jpg\" alt=\"Kagawa-Ya’s tempura.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-tempura-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Kagawa-Ya’s tempura. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After being handed your soup, next up is the very unappetizing appearance of various tempuras under a heat lamp as a la carte sides at $1.50 each. Whether you choose shrimp or a curry sweet potato croquette, it’s fine fried food but seems more like filler than actually rounding out a meal. On the positive side, they’re grease-less and the batter isn’t too heavy (you can actually taste shrimp in the shrimp one, for example).\u003c/p>\n\u003cfigure id=\"attachment_117189\" class=\"wp-caption aligncenter\" style=\"max-width: 1632px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/kagawa-juice.jpg\" alt=\"Hawaiian fruit juices and sodas available at Kagawa-Ya.\" width=\"1632\" height=\"1224\" class=\"size-full wp-image-117189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice.jpg 1632w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/kagawa-juice-520x390.jpg 520w\" sizes=\"(max-width: 1632px) 100vw, 1632px\">\u003cfigcaption class=\"wp-caption-text\">Hawaiian fruit juices and sodas available at Kagawa-Ya. \u003ccite>(Trevor Felch)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one little quirk at Kagawa-Ya is the large roster of Hawaiian fruit juices and sodas available after the tempura. Who knew that udon and lilikoi juice were a match? They aren’t really (sugary juices don’t mesh with delicate noodles) but at least you can briefly think about that far-off Maui vacation during your lunch break.\u003c/p>\n\u003cp>Hopefully, Kagawa-Ya will punch up the flavor depth in the broths because the excellent noodles deserve them. Let’s root for a little bit more personality somewhere, maybe from a little more interior work or adjusting the ordering line so it doesn’t feel like you’re nudged up to the bathroom. \u003c/p>\n\u003cp>Prices are in line with what you’d expect (generally $11-13 a bowl). Then again, maybe that’s now a bargain per San Francisco standards. We’ll see how Kagawa-Ya develops. Despite opening hurdles, there is a lot of potential for the restaurant because udon really is poised to have its breakout at any moment and Kagawa-Ya seems determined to be the one responsible for a new noodle trend.\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://kagawayaudon.com/\" target=\"_blank\">\u003cstrong>Kagawa-Ya Udon Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n1455 Market St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://www.google.com/maps/place/Kagawa-Ya+Udon+Noodle+Company/@37.775882,-122.41797,16z/data=!4m5!3m4!1s0x0:0x53b3611f19bbc018!8m2!3d37.7758815!4d-122.4179697?hl=en-US\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 703-0995\u003cbr>\nHours: Mon-Fri, 11am-7pm, closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kagawayaudonSF/\" target=\"_blank\">Kagawa-Ya Udon Noodle Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kagawayaudon?lang=en\" target=\"_blank\">@KagawayaUdon\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kagawaya.udon/?hl=en\" target=\"_blank\">kagawaya.udon\u003c/a>\u003cbr>\nPrice Range: $$ ($11-$15 per diner)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
"title": "Glena’s Tacos & Margaritas Launches The Blended Margarita Just in Time for Cinco de Mayo Weekend",
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"content": "\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_117202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg\" alt=\"Lunch service at Glena's.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lunch-service-at-Glenas1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch service at Glena's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You remember the sullen, watery blended margarita of yore, the one you always regretted drinking all the way to the bottom. It lost its verve after about five minutes of super-cold, tart-sweet sips. The blended margarita at Glena’s is a different animal, altogether. Barmeister Lachlan Bray has perfected the retro version to coincide with Cinco de Mayo weekend and, depending on the day, the sunshiney afternoons that sometimes come to burn off SF’s fog.\u003c/p>\n\u003cp>Glena’s, which opened in February of this year, is the brick-and-mortar space that evolved out of Michael and Stephanie Gaines’ Mexican pop-up at Provender Coffee Shop in Potrero Hill. The Gaineses, formerly of Kin Khao and Plow, respectively, do a lovely job with simple Mexican tacos and larger platos like ceviche, tortas and pozole. Bray, also a Kin Khao alum (as well as a former bartender at Tosca) now offers a blended format for the classic margarita on the cocktail list. It differs from the 1980s-style drink in several key ways.\u003c/p>\n\u003cfigure id=\"attachment_117201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg\" alt=\"Bar manager Lachlan Bray’s new and improved blended margarita.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/IMG_blended-margarita1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bar manager Lachlan Bray’s new and improved blended margarita. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, says restaurant manager Emmanuel Galvan, he starts with crushed ice, so that the blending process results in frothiness rather than sharp ice shards, and it stays frozen for much longer than drinks that start with bigger cubes. There’s no Cointreau or other sweet orange-toned liqueur whatsoever, just Tapatio Blanco Tequila, fresh lime, a splash of agave syrup and salt. It’s crisp, sweetly tart, and deeply refreshing, not to mention a great accompaniment to the homemade tacos.\u003c/p>\n\u003cp>During a quick lunch, I ordered a carne asada taco on a La Palma flour tortilla (with white onion and cilantro) and a grilled fish (tilapia) taco on a homemade corn tortilla (with cabbage, radish, cilantro, chipotle crema and jalapeño), both of which were spot-on in terms of size (small) and ingredient combinations (balanced). On the table is homemade salsa, mild and smoky-sweet, made with puya and arbol chiles.\u003c/p>\n\u003cfigure id=\"attachment_117199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/carne-asada-taco1920.jpg\" alt=\"Carne asada taco on a La Palma flour tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/carne-asada-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada taco on a La Palma flour tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/fish-taco1920.jpg\" alt=\"Grilled tilapia taco on homemade corn tortilla.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/fish-taco1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled tilapia taco on homemade corn tortilla. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert, I tried another classic cocktail, the Paloma, whose sweetness comes from pink grapefruit juice, made sparkling by seltzer, with tequila, lime, and the irresistible chili-salt rim, which unifies the whole.\u003c/p>\n\u003cfigure id=\"attachment_117203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Paloma-1-1920.jpg\" alt=\"Classic Paloma cocktail with pink grapefruit juice and tequila.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-117203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Paloma-1-1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Paloma cocktail with pink grapefruit juice and tequila. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The space is small and casual, with a host at the front door who takes your order and gives you a number. Food and drinks come out fast, even when the restaurant is crowded, and staff are friendly, composed and knowledgeable about the menu. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The blended margarita will remain on the menu past the Cinco de Mayo celebrations, so if you can’t get there this weekend, no worries. Galvan says the retro classic is a permanent new feature on the cocktail list.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.glenassf.com/\" target=\"_blank\">\u003cstrong>Glena’s Tacos & Margaritas\u003c/strong>\u003c/a>\u003cbr>\n632 20th St.\u003cbr>\nSan Francisco, CA 94107 [\u003ca href=\"https://goo.gl/XCNA4G\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 915-TACO (8226)\u003cbr>\nHours: Sun-Thu, 11am-10pm; Sat, 11am-11pm\u003cbr>\nPrice Range: $-$$ ($5-$6, tacos; $12, cocktails; $12-$16, platos)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/glenassf/\" target=\"_blank\">@glenassf\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "commonwealth-club",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"airtime": "SUN 7:30pm-8pm",
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"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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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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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",
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"source": "American Public Media"
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"masters-of-scale": {
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"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
},
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"on-the-media": {
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"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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