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"disqusTitle": "How to Support Local Restaurants this Cinco de Mayo",
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"content": "\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_118885' label='Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco']\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cinco de Mayo is complicated. In the food world, it's often associated with margaritas and PR emails about creating your own fiesta.\u003c/p>\n\u003cp>But the fifth of May, for the most part, \u003ca href=\"https://www.kqed.org/pop/23804/think-you-know-what-cinco-de-mayo-means-youre-probably-wrong\" target=\"_blank\" rel=\"noopener noreferrer\"> commemorates the Battle of Puebla\u003c/a> in 1862. It's a holiday that's \u003ca href=\"https://www.npr.org/2012/04/30/151693973/the-truth-about-cinco-de-mayo\">widely celebrated in the U.S\u003c/a>., but it's not something that's a big deal throughout Mexico.\u003c/p>\n\u003cp>So what's an appropriate way to celebrate this holiday? For some, it's using the day as a\u003ca href=\"https://www.npr.org/sections/codeswitch/2014/05/02/308624630/cinco-de-mayo-whose-holiday-is-it-anyway\"> reflection on what it means to be Mexican-American\u003c/a>. For others, it may be trying to find local businesses to support, especially during the coronavirus pandemic. That's where this guide comes in. Use it to find new or favorite spots for takeout or delivery.\u003c/p>\n\u003ch2>\u003cimg class=\"alignnone wp-image-137080 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg\" alt=\"Tacos and beans and rice\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/cooked-food-on-blue-plate-2092507-1020x681.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h2>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"http://www.elbuencomersf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Buen Comer\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Chef-owner Isabel Caudillo brings traditional Mexico City homecooking to San Francisco with a limited to-go menu that need to be ordered ahead.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>What to order: Sopes de Chicharrón and Rajas con Crema.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lacanastasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Canasta\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Cow Hollow, La Canasta has been in the neighborhood since 1987. The restaurant is open for delivery.\u003c/p>\n\u003cp>\u003cem>What to order: Arrachera Asada and Cochinita Pibil.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.donpistos.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Don Pistos\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>While the Union St. location is temporarily closed, Don Pisto's in the Marina is open for delivery via UberEats. The limited Tex-Mex menu features giant tacos, combo plates or a chicken dinner with optional sides.\u003c/p>\n\u003cp>\u003cem>What to order: Coca-Cola carnitas and spicy tamarind margarita.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Nopalito\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The well-known Mexican restaurant is open for pickup and delivery. It also offers cold meal kits at the Broderick location. The Ninth Street location is open for call-ahead takeout or delivery via Caviar.\u003c/p>\n\u003cp>\u003cem>What to order: Carnitas take-home meal kit or the Tinga de Pollo take-home meal kit.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.taqueriazorro.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria Zorro\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Currently open for call-in pickups or via delivery partners, this North Beach spot appeals to the late-night crowd. If ordering a burrito, ask for the salsa on the side to prevent sogginess during transport.\u003c/p>\n\u003cp>\u003cem>What to order: Chile Relleno or Mojado burrito.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137103\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg\" alt=\"Tray of tacos\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/GettyImages-1173654422.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/la_grana_fish_oakland/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>La Grana Fish\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular food truck recently moved to \u003ca href=\"https://sf.eater.com/2020/4/24/21233736/la-grana-fish-quesabirria-fruitvale-aloha-club-takeout-delivery\">a new lot in Fruitvale\u003c/a>, offering its famed quesabirria tacos to go.\u003c/p>\n\u003cp>\u003cem>What to order: Quesabirria tacos.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.losmoles.com/\">\u003cstrong>Los Moles\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Typically, the weekend brunch is the way to go at Los Moles. The restaurant has a location in San Rafael and in Emeryville. Both are offering pickup and delivery. Alcoholic beverages must by ordered by phone.\u003c/p>\n\u003cp>\u003cem>What to order: Plato de Mole and Pipian and Mama Elena\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nidooakland.com/\">\u003cstrong>Nido\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Though Nido offers a Cinco de Mayo box, this Oakland spot also has a specific shelter-in-place menu with large-format cocktails. One option is a $55 family meal for four with a choice of meat and sides.\u003c/p>\n\u003cp>\u003cem>What to order: Mole poblano quesadilla. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.toasttab.com/rico-rico-taco/v3\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Rico Rico Taco\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Rico Rico Taco is open for pickup via Toast. This Lakeshore spot is vegetarian friendly.\u003c/p>\n\u003cp>\u003cem>What to order: Nopales tacos or huarachito.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>For tacos and fried chicken, Xingones is your place. Call or order online for takeout.\u003c/p>\n\u003cp>\u003cem>What to order: Fried Chicken and Waffles, Taquitos de Pollo or Pollo Tin Tin tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone wp-image-137083 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg\" alt=\"Burrito\" width=\"800\" height=\"308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-800x308.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-160x62.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-768x296.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-959141946-1020x393.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.guerrerostaqueria.com/\">\u003cstrong>Guerrero's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>In Pacifica, this spot is open for takeout, offering a wide variety of options from shrimp quesadillas to a full range of burritos.\u003c/p>\n\u003cp>\u003cem>What to order: Al pastor burrito and horchata.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/category/Mexican-Restaurant/La-Mexicana-aka-the-chicken-163484930352472/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Gallina\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Half Moon Bay taqueria has a menu that ranges from tacos to fried chicken and burgers. But the fish tacos are what La Gallina is known for.\u003c/p>\n\u003cp>\u003cem>What to order: Devil Shrimp or Deep-Fried Shrimp tacos. \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-137084\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg\" alt=\"Tostadas\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/iStock-1202297826-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Delicias-Elenita-Taco-Truck/158716947494531\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Delicias Elenitas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>A longtime favorite in Santa Rosa, this truck has stayed open with a full menu and late hours.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tacos, elote, or huaraches.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Grilly's\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The popular Marin restaurant is taking call-in takeout orders. The full menu is still available.\u003c/p>\n\u003cp>\u003cem>What to order: Achiote Pork taco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://lolas-taqueria.business.site/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lola's Taqueria\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>This Marin County Mexican restaurant in Belvedere is vegan and vegetarian friendly. They're open for takeout until 9pm.\u003c/p>\n\u003cp>\u003cem>What to order: Chicken tostadas.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.playamv.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Playa\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>The trendy Mill Valley restaurant is doing takeout during shelter-in-place. Orders need to be called in. The restaurant also offers to-go cocktails with a takeout order, and has a GoFundMe to help families and staff who need financial assistance.\u003c/p>\n\u003cp>\u003cem>What to order: Queso Fundido, Champinon or Grilled Mahi Mahi tacos and the Oaxacan Margarita.\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Have a favorite taqueria doing delivery that we didn't include? \u003ca href=\"mailto:uramakrishnan@kqed.org\">Email us.\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter-in-place and not featured on one of these guides, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> Check out our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_136855,bayareabites_136716' label='More Recipes To Try']\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In North Berkeley, generations of Sicilian cooking come together with local ingredients at \u003ca href=\"https://www.agrodolceberkeley.com/\">Agrodolce Osteria\u003c/a>. Featured on the \u003ca href=\"https://www.kqed.org/checkplease/20623\">first episode of this season's \u003cem>Check, Please! Bay Area Kids\u003c/em>\u003c/a>, the family-run restaurant transports diners to Palermo, where Chef Angelo D'Alo grew up.\u003c/p>\n\u003cfigure id=\"attachment_137028\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"wp-image-137028 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg\" alt=\"Agrodolce Osteria family portrait\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Portrain-on-wall-160x90.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Family portraits hang on the walls at North Berkeley's Agrodolce Osteria. \u003ccite>(Blake McHugh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAgrodolce, meaning sour and sweet, \u003ca href=\"https://www.agrodolceberkeley.com/\">offers take-out for pick up as well as delivery\u003c/a> every evening. The restaurant continues to offer the warmth of an old Italian home with a robust take-out menu including antipasti, an array of fresh pastas and mains and wine bottles for 50% off.\u003c/p>\n\u003cp>Having learned everything about cooking from his mother, Angelo upholds the tradition by cooking with his own kids. He and his daughter shared their recipe for easy kid-friendly pasta. For an evening of family fun, grab a few pantry staples and gather in the heart of home, the kitchen.\u003c/p>\n\u003cp>\u003cem>To follow along, check out their video tutorial featured on \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">@kqedbayareabites\u003c/a>' Instagram Story.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_137032\" class=\"wp-caption alignright\" style=\"max-width: 480px\">\u003cimg class=\"wp-image-137032 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg\" alt=\"Agrodolce Osteria cooking at home\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/kid-cooking-2-160x213.jpg 160w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">Chef Angelo and his daughter Valentina combine ingredients for their pasta while cooking at home.\u003c/figcaption>\u003c/figure>\n\u003ch3>Pasta al Burro Rosa\u003c/h3>\n\u003cp>\u003cem>Serves 4\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb pasta (any kind you prefer)\u003c/li>\n\u003cli>1 stick of butter\u003c/li>\n\u003cli>3 tbsp tomato sauce or 1 tsp of tomato paste\u003c/li>\n\u003cli>1 cup grated parmigiano-reggiano\u003c/li>\n\u003cli>1 cup chicken stock\u003c/li>\n\u003cli>1/2 tsp nutmeg\u003c/li>\n\u003cli>Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Cook the pasta according to instructions. Drain and set aside.\u003c/p>\n\u003cp>2. While pasta is cooking, melt butter in large saute pan until liquefied.\u003c/p>\n\u003cp>3. Add chicken stock, salt, pepper, and nutmeg. Cook together for a minute.\u003c/p>\n\u003cp>4. Add cooked pasta, cheese, and tomato sauce/tomato paste. Cook for 15 to 20 seconds.\u003c/p>\n\u003cp>6. Garnish with more cheese. Buon appetito!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Check out the \u003ca href=\"https://www.kqed.org/checkplease/20623/check-please-bay-area-kids-reviews-kura-revolving-sushi-agrodolce-osteria-burmatown\">Check, Please! Bay Area Kids episode\u003c/a> featuring \u003cstrong>Agrodolce Osteria\u003c/strong> as well as Japanese delights at Cupertino's \u003cb data-stringify-type=\"bold\">Kura Revolving Sushi\u003c/b> and Burmese-fusion at Corte Madera's tucked-away treasure \u003cb data-stringify-type=\"bold\">Burmatown\u003c/b>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 North Bay Spots Offering Takeout With a Twist Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.valettehealdsburg.com/\">Valette\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_B3exelMp5/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Qbi_Alkkg/\u003c/p>\n\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Healdsburg rustic-chic restaurant, Valette, is hosting a weekly photo contest for their takeout dishes. All you have to do is order dinner, snap a portrait of your plating, and post it to Instagram or Facebook with the tag #ValetteToGo. The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode airing May 28th, 2020 \u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://gerardspaella.com\">Gerard's Paella\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
"title": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)[aside postID=news_11809265,bayareabites_136549]\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"title": "Ordering Delivery and Takeout in the Bay Area During Coronavirus | KQED",
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"headline": "Ordering Delivery and Takeout in the Bay Area During Coronavirus",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oakland has really motivated me and educated me on that,\" said Nelson of how he's come to celebrate the connections and diversity among the African diaspora. \"Our music comes from there. Our food comes from there. Our style, our swag.\"\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='checkplease_20398' label='Watch Chef Nelson and alaMar on Check Please!']\u003c/span>\u003c/p>\n\u003cp>\"We all have a piece of the motherland in us,\" he continued. \"This is why I want to do this.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Patrons can expect to stay at Sobre Mesa as late as 2am on Fridays and Saturdays and until midnight on other nights as the team figures out demand.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.sobremesaoak.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Sobre Mesa\u003c/a>, a cocktail-forward lounge and restaurant from \u003ca href=\"https://www.alamaroakland.com/\" target=\"_blank\" rel=\"noopener noreferrer\">alaMar\u003c/a> chef-owner German Nelson, is now open for business in downtown Oakland. The space is decidedly not a bar: Nelson dubs it an \"Afro-Latin Lounge,\" and it delivers on the title. Sobre Mesa's pink-hued lights float above plenty of seating, including caramel, cushioned booths and a private alcove for bottle service, La Sala, which invite patrons to stay for a good time and a long time. Though there's no designated dance floor in the space, Nelson plans to have live bands and DJs on occasion.\u003c/p>\n\u003cp>Lush, dark green walls and tropical palms set the mood for a Caribbean-inspired cocktail menu, for which Nelson recruited Susan Eggett from San Francisco's Last Rites and Alex Maynard from Starline Social Club in Oakland. Sourcing from small batch brewers, Nelson explained why the backstory and tradition behind the spirits at Sobre Mesa matter to him.\u003c/p>\n\u003cp>\"We're trying to showcase more African American-owned distilleries,\" he said.\u003c/p>\n\u003cp>To that end, you'll find \u003ca href=\"https://www.three-roll.com/\">Three Roll\u003c/a> rum from the Alma Estate in Louisiana and Los Angeles' \u003ca href=\"https://www.instagram.com/loftandbear/?hl=en\">loft & bear\u003c/a> vodka. Sobre Mesa also features the Patagonian spirit Träkál on its menu. Lesser known in the Bay Area, the South American drink is made using fruits and botanicals.\u003c/p>\n\u003cfigure id=\"attachment_136419\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136419\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg\" alt=\"Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/SobreMesa_overheadtapas_Thomas-Kuoh-Photography-1020x680.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Though Sobre Mesa is cocktail-forward, it boasts a thoughtful food menu carrying on the African diasporic influences of its libations. \u003ccite>(Courtesy of Sobre Mesa/Thomas Kuoh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food at Sobre Mesa plays off the cocktail menu, so expect small bites, tapas style, meant to prime guests for dinner or carry them over from a light one. As with the drinks, the food menu draws upon Nelson's Dominican roots as well as influences from across the African diaspora. White cheddar empanadas share space with stuffed platano maduro and Peri Peri wings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Flavors Worth Finding: Yolk Spill, Vegetarian Value and Fried Rice to Bet On",
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"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>https://www.instagram.com/p/BE9IHqKhtWq/\u003c/p>\n\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='bayareabites_118638,bayareabites_136123,bayareabites_136299' label='Still More Flavors Worth Finding']\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"excerpt": "Vegetable fried rice that accidentally costs $75, an addictive cauliflower sandwich and an egg-covered udon carbonara round out this week's staff picks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Rintaro's Delicate Udon Carbonara\u003c/h2>\n\u003cp>Cracking open the yolk of a semi-cooked egg has become a cheap trick on the internet. Videos of gooey yolk spilling onto bread, rice, or even a bare plate continue to drive people into a frenzy with heart-eyed emojis abound. Though I love eggs, I don't necessarily fall for this trap. Yolk spills that cause the most food envy on the internet are a bit too runny for me. I enjoy a bit more viscosity in my yolks—a honey-slow drip that might be too sluggish to go viral.\u003c/p>\n\u003cp>In any case, when I had dinner at \u003ca href=\"https://izakayarintaro.com/\">Rintaro\u003c/a>, the beautiful and celebrated Mission izakaya, I didn't think an egg would be what captured me—especially since I went looking for its mother. Rintaro's is best known for its yakitori: skewered chicken from almost every part of the bird, seasoned with a light touch and grilled over charcoal not a minute too long. The heart was a surprising dense and flavorful delight. The skin was satisfying and craveable. The gizzard, of which I snagged the last order, continues to be a treasured favorite of mine.\u003c/p>\n\u003cp>I was lucky to go to Rintaro with a couple of friends who live nearby and frequent the restaurant, so despite the barrage of diverse, grilled chicken parts we'd just eaten, they insisted on trying the \u003cstrong>udon carbonara\u003c/strong>. Kneaded and rolled in-house, Rintaro's udon is nearly fluffy were it not for its chew. The restaurant's take on carbonara looked incredibly simple. A bowl held a minimal tableau: a nest of off-white noodles, at its center a bright yellow egg yolk, and, off to the side, pale pink curls of shaved katsuobushi (dried and smoked skipjack tuna). We cracked the yolk—yes, on camera—and mixed in the katsuobushi until all the noodles were coated with both. My first bite was so good, as was my next and the one after that. Maybe yolk spill deserves the hype after all. Especially if it's dissolving flakes of salty, smokey fish, disappearing into a bowl of fresh noodles before it does the same into my mouth. —\u003cem>Ruth Gebreyesus, Food Reporter and Visual Arts Columnist\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136388\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136388\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg\" alt=\"At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house.\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/OaksCardClub_FriedRice.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">At just six dollars a plate, the vegetable fried rice at the Oaks Card Club might be the safest bet in the house. \u003ccite>(Sam Lefebvre)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Betting Over Fried Rice\u003c/h2>\n\u003cp>I’m clutching a piece of broccoli between chopsticks with one hand, and ceding $75 to a man wearing sunglasses and a Bad Boys Bail Bonds lanyard with the other. I haven’t been robbed while contenting myself with takeout, but it sort of feels that way. I’m at the \u003ca href=\"https://www.oakscardclub.com/\">Oaks Card Club\u003c/a> in Emeryville, eating vegetable fried rice off a porcelain platter at a game of Texas hold ‘em. And what minutes ago seemed like an affordable, generous serving of food is becoming increasingly expensive.\u003c/p>\n\u003cp>The Oaks is attached to a sports bar and cafeteria-style restaurant with a dim-lit warren of cushiony booths. It is a hofbrau—historically, in California, a drinking establishment with trays and carved-to-order beef and poultry—but in an idiosyncrasy befitting the Oaks’ polyglot clientele, there’s also Chinese and Vietnamese fare. (Incidentally, the Oaks is \u003ca href=\"https://www.kqed.org/news/19460/oaks-card-club-owner-says-hearing-on-reopening-tomorrow\">no longer the only local hofbrau\u003c/a> known to federal agents.) The prices are modest, and gamblers receive a discount when they order from the card table. Like the games, some food items are served 24/7.\u003c/p>\n\u003cp>I’d ordered the \u003cstrong>vegetable fried rice with bok choy, mushrooms and broccoli\u003c/strong>. On other visits I added tofu, but found it under-seasoned and undercooked. It cost $6, and I gave the server $10. Karmic deposit? Partly. The Oaks brings in somewhere around $100 million annually, judging by municipal tax documents, yet its union servers have still had to picket for fair wages and healthcare. Anyway, professional critics tend to disparage the food here. But I don’t think they’ve gone broke and taken leftovers with extra garlic chili sauce to go—because the next day, it tastes rich. —\u003cem>Sam Lefebvre, Arts Reporter\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003ch2>HeyDay's Hard-to-Forget Cauliflower Sandwich\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">As an office worker in the land of $15 salads containing little more than just lettuce, I’ve gotten into the habit of bringing a more filling and nutritious lunch from home. But after a weekend of going out too much and missing my regular grocery run, a coworker invited me to \u003ca href=\"http://www.heydaysf.com/\">HeyDay\u003c/a>—my new favorite lunch spot in downtown San Francisco. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On my first visit, I tried a \u003cstrong>roasted cauliflower sandwich\u003c/strong> with thick, flaky slices of pecorino cheese on an Acme baguette. Dressed with aioli, and with a big helping of arugula inside, the sandwich surprised me with its mingling of different flavors and textures. The flavorful, seasoned cauliflower was moist, and provided a soft counterpoint to the hard cheese and crunchy greens. I paired it with a decadently spiced Moroccan chickpea salad—a combo that came out under $12 and kept me full until my after-work gym sesh.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>I couldn’t stop thinking about that lunch in the days that followed—something about the toothsome juxtaposition of well-seasoned cauliflower next to salty cheese. Since that discovery, my HeyDay stamp card has already gotten to be 30% full. I also tried the kale salad with toasted sunflower seeds and yogurt-avocado, as well as a more filling salad with arugula, farro, marinated mushrooms, tofu, beets and dried cranberries.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As someone who tries to eat healthy and vegetarian during the week, and indulges during weekend meals out, HeyDay is sure to become part of my routine. —\u003cem>Nastia Voynovskaya, Associate Arts Editor\u003c/em>\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews",
"title": "Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Restaurants with Views for Last-Minute Lovers on Valentine’s Day",
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"content": "\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BFAzgQqrDBI/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B3c85eoh2yT/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/Bd32k47Bo5b/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0_bnfrhuHw/\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_132348,bayareabites_124920,bayareabites_115336' label='More stories to set the mood']\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cspan style=\"font-weight: 400\">At some point in history, an alliance was forged between Valentine’s Day and candlelit dinners. Then came prix-fixes menus, where lovers only have to choose each other—and not from a long list of entrées. In the Bay Area’s much-hyped fine dining scene, eating out on Valentine’s Day can be a sort of nightmare between securing reservations and the unimaginative ways that love is forced down our throats in pink and red colorways. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For those looking to expand their definitions of a romantic dining experience—and find a place for a Valentine’s Day meal without extraordinary wait times—here are a few restaurants that are conducting business as usual with spectacular views to boot.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://locations.chevys.com/store/emeryville\">Chevy’s\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Emeryville\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">It makes no sense that Chevy’s sits as one of the handful of East Bay restaurants with a sweeping view of the bay from Marin to San Francisco. With a food and drinks happy hour that last eight of the twelve hours the restaurant is open, Chevy’s by the sea, as I refer to it, is the perfect place to let go of the pretense around Valentine’s Day.\u003cbr>\n\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://locations.tacobell.com/ca/pacifica/5200-coast-highway.html\">Taco Bell\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Pacifica\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Perhaps the most famous Taco Bell in the state of California, the Pacifica outpost of the chain features a deck that opens right up to the ocean. After a remodel last year, the eatery was reborn as a Taco Bell Cantina with a menu that includes alcoholic beverages. But the view, it appears, has remained the same one that diners enjoy.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://louissf.com/index.html/?index.html\">Louis’\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in San Francisco\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">This Sutro District diner opened on Valentine’s Day in 1937, so each February 14 is an anniversary for Louis’. Perched on a hill along the city’s coast, it offers a hearty menu of greasy spoon classics like steaks, burgers, and fish and chips. Beer and wine are also served, as is a full breakfast menu. If you snag a corner booth, you’ll get the perfect view to pretend you’re aboard a ship while you enjoy your meal.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.innatthetides.com/tides-wharf-restaurant/\">The Tides\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega Bay\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">Famously featured in Alfred Hitchcock’s\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> The Birds\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, this seafood restaurant overlooks Bodega Bay with lights twinkling off the waves. Though The Tides will have a prix-fixe menu for Valentine’s Day, they’ll also have their regular menu where you may choose appetizers, entrées and desserts in compositions that please you. With windows covering almost every inch of the walls, a sweeping view of the bay is always on the menu.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.google.com/search?q=casino+bar+%26+grill&oq=casin&aqs=chrome.0.69i59l3j69i57j0j69i60j69i61j69i60.1703j1j7&sourceid=chrome&ie=UTF-8\">Casino\u003c/a>\u003c/strong>\u003cspan style=\"font-weight: 400\">\u003cstrong> in Bodega\u003c/strong>\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">If your idea of a romantic Valentine’s Day is a longneck ale and a game of pool in a 80-year-old saloon—but with excellent, locally sourced food—Casino is the spot. Chef Mark Malicki’s menu changes daily based on what’s available at markets and farms, and he brings a cosmopolitan sensibility (he’s from New York) to this decidedly rural, no-frills roadhouse. The view, a hop and a skip away, is ideal for a post dinner drive.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Before Impossible Burgers, the Bay Area Perfected Fake Meats for Decades",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7T8qdVAcOl/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6qqxF0B6xw/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BECD5fbERqI/\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6RD-tkgY9o/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">For a lot of us in the Bay Area, it’s like watching the rest of the country catch up. New waves of lab-engineered alternative proteins are sweeping the nation. They promise to be so much like their meat muses that it’s hard to tell the difference. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Los Angeles’s Beyond Meat has made waves with its rising stocks and its beef, chicken and pork-inspired products. These now include patties and sausages sold at fast food chains like Carl’s Jr. and Subway. The Redwood City-based Impossible Foods first debuted its burger patty at upscale restaurants like Momofuku Nishi in New York and San Francisco’s now-closed Jardinière before scaling up through a partnership with Burger King last year. With their marketing language and their venture capital funding models, both companies are more Silicon Valley than Bay Area natural grocery store.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Bay Area history is replete with vegan “meats.” Some, like lentil and black bean burgers, are impossible to mistake with beef. They proudly stand, or rather lay, as legume patties. But for years, a variety of Bay Area restaurants and grocery stores have imitated the fleshy textures of beef, poultry and pork to much success. At Chinese restaurants in the Bay and beyond, vegan meats absorb sauces and hold chew convincingly—even though they’re genetically closer to the broccoli on the plate beside them than any poultry product. In fact, fake meat likely first emerged in \u003c/span>\u003ca href=\"https://www.vice.com/en_asia/article/8xyqqz/origin-of-fake-meat-chinese-cuisine\">\u003cspan style=\"font-weight: 400\">Chinese cuisine\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> as early as the 7th century. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003ca href=\"https://www.vegelutiontrading.com/\">\u003cspan style=\"font-weight: 400\">Layonna Vegetarian Health Food Market\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland’s Chinatown, there is no language around “optimized protein,” but rather shelves and fridges full of plant-based proteins, in the shape of chicken nuggets, shrimps and more. The market, which provides wholesale meat substitutes for restaurants all over the Bay Area, including \u003ca href=\"https://rnglounge.com/\">R&G Lounge\u003c/a> and \u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">The Butcher’s Son\u003c/a>, has been around since at least 1996. That’s co-owner Samuel Wong’s estimate. Wong took over the market, which imports a lot of its goods from Taiwan, last January from the now-retired Layonna Wang. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I spent over two months with her before she handed it over to me,” he says. “I was a cashier. I was a delivery driver. She questioned me a lot of times. She doesn’t want people to take over and then end [the business].” Since assuming control, Wong has noticed a big growth in his wholesale business. That includes new customers as well as increased demand from longtime clients. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136156\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136156\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg\" alt=\"Layonna Vegetarian Health Food Store in Oakland's Chinatown.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/IMG_1105-1020x765.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layonna Vegetarian Health Food Store in Oakland's Chinatown. \u003ccite>(Ruth Gebreyesus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Indeed, the demand for meat-free meat shows no sign of slowing. This year, Impossible Foods is shifting its attention to pork while Beyond Meats eyes chicken as its next big game. Last summer, the latter teased a fried-chicken product at a KFC in Atlanta, which \u003ca href=\"https://techcrunch.com/2019/08/26/kentucky-fried-chicken-goes-beyond-chicken-in-partnership-with-beyond-meat/\">sold out in five hours\u003c/a>. As consumers wait and see what new batches of meat-free alternatives these large-scale companies cook up, Bay Area residents can revisit some old, faithful favorites that serve vegan and vegetarian proteins with flavors from across the world.\u003c/span>\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rheas-deli-and-market-san-francisco\">\u003cspan style=\"font-weight: 400\">Rhea’s Deli\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Mission district deli and sandwich shop, offers two meat-free options, including a marinated “vege-beef” steak sandwich. Their beloved vegan BBQ chicken sandwich features Layonna’s chicken drumsticks dressed with plenty of pickled fixings and chili sauce. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/love-n-haight-deli-san-francisco\">\u003cspan style=\"font-weight: 400\">Love N’ Haight\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Lower Haight family-run institution, has been serving meat-free dutch crunch sandwiches, salads and various deli sundries for over two decades. Owner Fey Chao and her family, who converted the deli’s menu to fully vegetarian in 2013 according to Hoodline, have kept their prices very accessible. \u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003ca href=\"https://goldeneravegan.com/\">\u003cspan style=\"font-weight: 400\">Golden Era Vegan Restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> opened in 1999, making it a veteran in the fake meat game. The restaurant serves up dishes with Vietnamese, Chinese, Indian and Thai influences and totally free of any animal products. \u003c/span>\u003c/p>\n\u003ch2>Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/officialveganmob/?hl=en\">\u003cspan style=\"font-weight: 400\">Vegan Mob\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the much buzzed-about Oakland soul food restaurant, boasts hour-long lines even months after its opening last October. The plant-based menu of chef and owner Toriano Gordon features brisket, gumbo and fried chicken. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/gay4u.biz/\">\u003cspan style=\"font-weight: 400\">Gay 4 U\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the second incarnation of \u003ca href=\"https://www.kqed.org/bayareabites/135485/hella-vegan-eats-is-reborn-in-oakland-as-gay-4-u\">Hella Vegan Eats\u003c/a>, features a few “meat” products, including a chickpea and seitan burger patty and a non-GMO soy chicken and waffle burger. Chef Sofi Espice, who offers free meals for trans people of color, also uses jackfruit in their taco dish at Gay 4 U. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/aburayaoakland/?hl=en\">\u003cspan style=\"font-weight: 400\">Aburaya\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the Japanese punk-themed fried chicken spot, has always had a soft spot for vegans since its opening in 2014. All of the restaurant's fried combos come in both cauliflower and Layonna soy-chicken versions with an egg-free miso ranch dressing. \u003c/span>\u003c/p>\n\u003ch2>Berkeley\u003c/h2>\n\u003cp>\u003ca href=\"https://www.instagram.com/flacosvegmex/\">\u003cspan style=\"font-weight: 400\">Flacos\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> has been serving up delicious vegan Mexican food since 2010 (and might soon be moving pending a housing development that’s set to take over their lot). Animal-free proteins sourced from Layonna’s can be found in their delicious mole and crispy taquitos.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://www.instagram.com/thebutchersson_official/?hl=en\">\u003cspan style=\"font-weight: 400\">The Butcher’s Son\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> quickly outgrew its outpost on University Avenue and moved up the street to a bigger storefront with a deli market on top of their sandwich operation. According to Berkeleyside, the owners of the restaurant are also planning to take over Pizza Moda, converting it into \u003c/span>\u003ca href=\"https://www.berkeleyside.com/2019/12/10/pizza-moda-to-become-a-sister-vegan-italian-restaurant-for-the-butchers-son\">\u003cspan style=\"font-weight: 400\">a vegan Italian restaurant\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> set to open this winter. \u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/long-life-vegi-house-berkeley?sort_by=date_desc\">\u003cspan style=\"font-weight: 400\">Long Live Vegi House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s lunch specials have made loyal fans of East Bay residents. The long-running restaurant recently moved to a new location but has kept the same menu featuring Mongolian beef, Kung Pao chicken and sweet and sour pork, all served with plenty of vegetables. Beware that while the restaurant’s meats are vegetarian, its seafood offerings are really seafood. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_24758,bayareabites_133874' label='Get a bite of Roasted Cauliflower and Dungeness crab at home']\u003c/p>\n\u003ch2>Cauliflower Delights\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I still think about the first Tacos Oscar taco I ever had. It was a charred broccoli and peanut salsa situation I devoured some years ago when the restaurant was still a pop-up that roamed around Oakland. The deliciously inventive combination is a signature of Oscar Michel and Jake Weiss, whose vegan tacos are never an afterthought or a concession to appease the Bay’s non-meat-eating diners. The duo behind the restaurant have a knack for making a star out of a vegetable some might otherwise pass up, pairing it with slaws and salsas that compliment rather than drench and hide.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cauliflower taco I had the other night at Tacos Oscar is a prime example. Cauliflower takes well to direct heat—it chars beautifully, its florets acquire a satisfying crisp while the stems sweeten and soften. On top of their handmade tortillas, Michel and Weiss dress the toasted cauliflower with a red pickled cabbage slaw, cilantro and warming salsa macha whose crushed peanuts add more texture than loud, peanut flavor. A satisfying taco with every bite. The fact that it’s vegan is a parenthetical. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Ruth Gebreyesus, Food Reporter and \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Dungeness Crab with Garlic Butter to Spare\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ever since crab season opened up this winter, I’ve been drooling over the Instagram feed of Chef Smelly, who prepares locally sourced, sustainably caught wild Dungeness crab. On a recent Sunday afternoon, I finally made a plan to check out his pop up, Smelly’s Creole and Soul Food, inside Au Lounge Oakland in Uptown. The photocopied menu you get at the door includes all kinds of delicious-sounding combos of crab, shrimp, beef and oysters. But my family of three was all about the crab. We ordered a whole dungeness à la carte drenched in chopped garlic blooming in butter, along with a side of the Creole-spiced fries—also dipped in melted garlic butter. We got our order to go, and the crab did not disappoint. Only, once home, I regretted we didn’t get the trademark garlic noodles that come with most of Smelly’s combos. (Truth be told, I was trying to save a few bucks too.) I quickly assembled a pot of noodles at home and dumped them in the left-over butter, garlic and crab scraps. Divine.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/B66dxk1hhk9/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve read reviews and heard about the long lines at Smelly’s, so I was relieved when we showed up to find only a half-filled bar and one person in line. But don’t let that fool you, we still ended up waiting more than an hour for a to-go order, not ideal when you got a hungry nine-year-old kid in tow after basketball practice. In the end, it was still worth the wait\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Kelly Whalen, Senior Digital Video Producer, Arts & Culture\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='checkplease_11871' label='Catch Check Please! at Los Moles']\u003c/p>\n\u003ch2>Mole Pipián for Brunch and Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">On weekends, there’s nothing I want more than a breakfast I can enjoy with intention. That Saturday morning meal is to be savored slowly, and the all-you-can-eat brunch buffet at Los Moles provides tenfold. The first non-negotiable item for me is a mug of their café de olla—coffee brewed with canela, chocolate, piloncillo and orange rinds. The spicy-sweet brew cuts the grogginess of any Friday night stupor and prepares your stomach for the feast ahead. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7d8UFep50i/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And while I have fever dreams about the entire spread—the giant bubbling pots of menudo and pozole, the seven-plus varieties of mole, the handmade corn tortillas, the vats of carne machaca and carnitas—the centerpiece of this Saturday morning tradition is their mole pipián. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pale green and stewed with tender shredded chicken, Los Moles’ nutty, vibrant pipián made of roasted pepitas and seed varieties tantalizes. I recently learned that my great grandmother specialized in a mole pipián made from grinding toasted maíz, pepita, and sesame. And while the recipe was lost between generations, I hold on to that story with every bite I take of Los Moles’ pipián. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Lina Blanco, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Digital Manager of Engagement, KQED Arts & Culture.\u003c/span>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Five years since its founding, Oakland roastery Red Bay Coffee is making big moves with an expansion to Los Angeles this spring. Located in the city’s Jefferson Park neighborhood, Red Bay’s new roastery and coffee shop will lead the coffee company’s national expansion in 2020.\u003c/span>\u003c/p>\n\u003cp>[aside postID='bayareabites_117350,bayareabites_133282,bayareabites_130682' label='More coffee roasting in the Bay']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“L.A. makes sense because it is a gateway to the rest of the nation,” says founder Keba Konte. He notes that Los Angeles is experiencing a coffee rush with major coffee brands from across the nation opening up shop in the city. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Konte, a visual artist and community organizer who established his coffee career co-founding North Berkeley’s Guerilla Café in 2005 and San Francisco’s Chasing Lions Café in 2012 credits his early ventures with helping him clarify the vision for Red Bay. “It showed me the limitation of a coffee shop,” he explains. “Or better yet, it gave me an understanding of the potential in coffee roasting.” \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B6TN9cFh9gS/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“The level of infrastructure that it takes to be a coffee roaster, it almost demands that there's some level of scale involved,” Konte says of Red Bay’s growth. “I suppose we could've opened a roaster and supplied the Bay Area but the vision was always much larger.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In 2014, Konte founded Red Bay Coffee with a coffee stand in downtown Oakland and a public roastery in the Fruitvale which doubles as a community space, holding film screenings, concerts and markets for local vendors. “What we’ve done with the public roastery [in the Fruitvale] is the blueprint for what we'll be doing in Los Angeles on an even larger scale,” he says of the 11,000-square-foot building and lot Red Bay is in the process of purchasing. “We will have a performance venue, we will have a coffee shop and a factory all co-mingling together.” \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_136057\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-136057\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg\" alt=\"A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood\" width=\"1920\" height=\"898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-160x75.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-800x374.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-768x359.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1020x477.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/RB_LA-RENDERING-WHITE-1200x561.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A digital rendering of the Red Bay Coffee space coming this Spring to South L.A.'s Jefferson Park neighborhood \u003ccite>(courtesy of Red Bay Coffee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Backing Red Bay’s impressive expansion is a series A funding that’s raised $5 million with more coming. “That is a model of fundraising that is built around any business that is planning to scale large,” Konte says of the venture capital model. “We were able to identify and connect with capital that was also mission-driven and believes in what we want to do,” he adds. Valuing growth at a sustainable pace, Konte also notes the growth trajectory of is driven internally by him. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While also eyeing Philadelphia, Los Angeles’ appeal to Konte is also the opportunity to provide coffee, community space and employment opportunities for the diverse neighborhood of Jefferson Park. “Everyone is welcome to Red Bay Coffee. We hope everyone enjoys our coffee and the experiences that we provide,” he says, adding: “In particular, we're creating spaces and experiences and products that are culturally geared towards people of color, black people in particular.”\u003c/span>\u003c/p>\n\n",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"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.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"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",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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