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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"disqusTitle": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
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"content": "\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=DrclRwKWMFM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\nhttps://youtu.be/BOUE6BeOsjQ\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=gRgtpPcvnS0\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n",
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"description": "Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants | KQED",
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"headline": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\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/DrclRwKWMFM'\n title='//www.youtube.com/embed/DrclRwKWMFM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\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/BOUE6BeOsjQ'\n title='//www.youtube.com/embed/BOUE6BeOsjQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\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/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"title": "Noodle Soups Share Cambodian Culture at Nyum Bai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n",
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"excerpt": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"description": "Cambodian noodle soups make a big splash at newly opened Nyum Bai in Emeryville's Public Market. Nite Yun wants to share her culture by sharing her favorite Cambodian street food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s only the second day of business at \u003ca href=\"http://www.nyumbai.com/#new-page-1\">Nyum Bai\u003c/a>, a new Cambodian noodle spot in \u003ca href=\"http://publicmarketemeryville.com/\">Emeryville’s Public Market,\u003c/a> but owner Nite Yun is sadly putting up a “Closed for the Day” sign after lunchtime. The reason behind the temporary closure is actually a positive one: such a throng of enthusiastic customers came to sample her traditional noodle soups that she ran out of food long before dinner. Pointing to the massive metal pots on her range top, Yun says, “These were supposed to make hundreds of servings of soup. I guess I’ll have to get another pot.”\u003c/p>\n\u003cfigure id=\"attachment_115217\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg\" alt=\"Nite needs another pot.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115217\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-Nite-Yun-needs-another-pot-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite needs another pot. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun’s goal is to introduce Americans to Cambodian culture through some of its lesser-known dishes, especially noodle soups called \u003cem>kuy teav\u003c/em>, which feature aromatic broths sprinkled with fresh herbs and crunchy toppings and are sold in street stalls all over Cambodia. At Nyum Bai, her new food stand in Emeryville’s Public Market, Nite Yun now prepares them daily.\u003c/p>\n\u003cfigure id=\"attachment_115218\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-phnom-penh.jpg\" alt=\"The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115218\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-phnom-penh-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Public Market had reached out to \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>, the nonprofit that helps food entrepreneurs, primarily immigrant women and women of color to formalize and grow their businesses. Nite Yun learned of the opportunity to try out this temporary space from her involvement with La Cocina and the organization also helped her negotiate an affordable lease.\u003c/p>\n\u003cp>Yun had a desire to share her family’s heritage through her unique offerings of typical Cambodian street food dishes. Her parents had fled the brutality of the Khmer Rouge and resulting genocide (that killed an estimated two million people) and escaped to Thailand, where Yun was born in a refugee camp. A few years later, with a church group’s sponsorship, her family moved to Stockton, California.\u003c/p>\n\u003cp>Although they were now safe in America, like many refugees before them, her parents felt more comfortable primarily associating with the Cambodian community around Stockton. Her father never mastered English. Her mother worked as a seamstress at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even though I grew up in the U.S.,” Yun says, “I felt I was Cambodian. I spoke Cambodian, only ate the Cambodian foods my mother cooked. My family would sit on the floor and eat rice with dried fish. I thought everyone did.” The apartment was so small, that the family of five was basically always together. So when her mother cooked, Yun would join her in the kitchen and help chop lemongrass or garlic.\u003c/p>\n\u003cfigure id=\"attachment_115219\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-koh-ko.jpg\" alt=\"Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-koh-ko-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she moved to San Francisco to study nursing at San Francisco State, she yearned for home-cooked Cambodian food, but couldn’t find any place that served it. “That’s when I started to really get into cooking. I’d call my mom up for a recipe, but of course, she didn’t really measure things. She would tell me to use ‘a pinkie-size’ of this or ‘a small bowl’ of that.”\u003c/p>\n\u003cp>As a child, Yun often felt frustrated with her parents’ lack of openness about their earlier lives in Cambodia. They didn’t want to talk about or dwell on the trauma they had survived. It left her with a lot of unanswered questions.\u003c/p>\n\u003cp>Six years ago, Yun returned alone to Cambodia to meet her aunts and cousins, find out about her parents’ past -- and eat. On her third trip to Cambodia, while she was sitting at a noodle stall, the idea came to her: to share her Cambodian culture through home-style food. She returned to the Bay Area, started cooking for friends and eventually entered La Cocina’s food incubator program in 2015.\u003c/p>\n\u003cp>Now she has the opportunity to serve some of her favorite dishes, including a trio of \u003cem>kuy teav\u003c/em> noodles. The Phnom Penh features rice noodles, sliced and ground pork in a rich pork and shrimp broth, garnished with crispy garlic, cilantro, scallions and bean sprouts. Koh-ko pairs hearty beef broth with egg noodles, braised beef, bok choy, crispy garlic, red onion, and cilantro. For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\u003c/p>\n\u003cfigure id=\"attachment_115220\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-ban-lai.jpg\" alt=\"For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-ban-lai-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">For vegetarians, Ban Lai combines rice noodles and tofu in a mushroom leek broth, with seasonal vegetables, crispy garlic, cilantro, scallions and bean sprouts. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yun also serves stir–fried rice noodles with tamarind sauce topped with an egg omelet and a coconut rice plate with fried scallions, pork and crispy egg -- a dish she says she would often buy for breakfast in Cambodia for only $1. In the coming weeks, she plans to add daily specials to introduce diners to new Cambodian tastes plus daily Cambodian desserts.\u003c/p>\n\u003cp>Nostalgic for an era she did not personally experience, Yun says, “I always knew I wanted to share Cambodian culture. But not only focus on the genocide and what we’ve gone through. I want to celebrate the good times, like the golden era (1960-65) when the art and music were awesome, there was abundance and my parents were young and carefree.”\u003c/p>\n\u003cp>Yun hasn’t graduated yet from La Cocina’s incubator program and is getting a lot of support from them. “Opening a restaurant has been overwhelming,” she says. “There is so much to learn. How to train my staff, how to streamline the production line and definitely how not to run out of food.”\u003c/p>\n\u003cp>She hasn’t actually told her parents, who still live in Stockton, that Nyum Bai is open yet. “I’ll tell them in a couple of weeks, “ she says, “when I get it all down, so that I’ll be able to cook lunch and speak to my mother at the same time.”\u003c/p>\n\u003cfigure id=\"attachment_115221\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg\" alt=\"Nyum Bai's sign invites patron to eat.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/NYUM-BAI-SIGN-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nyum Bai's sign invites patron to eat. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cambodian people who heard about this venture were so excited that they dropped by the tucked away location in the Public Market before it even opened just to take photos in front of their sign. “Nyum Bai literally means ‘eat rice,’ “Yun explains, “but really that’s the way that you call guests to the table. It’s our way of saying, ‘Let’s eat!’”\u003c/p>\n\u003cfigure id=\"attachment_115222\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/teamwork.jpg\" alt=\"Nite Yun and her team hard at work.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/teamwork-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nite Yun and her team hard at work. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://nyumbai.com\">\u003cstrong>Nyum Bai\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://publicmarketemeryville.com/\">Emeryville Public Market\u003c/a>\u003cbr>\n5959 Shellmound St., Kiosk 3\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (415) 317-0867\u003cbr>\nHours: Mon-Sat 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Nyum-Bai-740716862679696/?hc_ref=SEARCH&fref=nf\">Nyum Bai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nyumbai\">@nyumbai\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/nyumbai/?hl=en\">nyumbai\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food",
"title": "Guide: 5 Popular Restaurants South of San Francisco Serving Health-Conscious Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the New Year, come New Year’s resolutions which more often than not are commitments to make healthier lifestyle choices. Unfortunately, going out to eat while trying to stick to your health-conscious resolutions can be a challenge. Thankfully, the Bay Area is home to numerous restaurants committed to serving a menu of health-conscious dishes prepared with satisfying and nutritious ingredients. Have no fear, food can both be healthy \u003cem>and\u003c/em> full of flavor! Here are five popular restaurants south of San Francisco, perfect for enjoying tasty dishes prepared from healthy ingredients you can feel good about eating. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_115086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxShrimp.jpg\" alt=\"Lime basil shrimp with peanut sauce at Asian Box.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxShrimp-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lime basil shrimp with peanut sauce at Asian Box. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a fully customizable menu, \u003cstrong>Asian Box\u003c/strong> is a great option for healthy, made-to-order dishes that are inspired by Asian street food. Asian Box is committed to using all natural ingredients free of any additives, antibiotics, hormones, or pesticides. Additionally, all the sauces and marinades are prepared in-house from scratch. Customers can build a rice, salad or noodle bowl to their liking or pick from a selection of specialty boxes. If you’re a vegetarian or just looking for a meat-free option, the Garden Box is a delicious option with tofu and steamed vegetables over brown rice with a sweet and mild coconut curry sauce.\u003c/p>\n\u003cfigure id=\"attachment_115084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxGarden.jpg\" alt=\"The Garden Box at Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxGarden-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Garden Box at Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115085\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/AsianBoxInside.jpg\" alt=\"Inside Asian Box in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115085\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/AsianBoxInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Asian Box in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">\u003cstrong>Asian Box\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/hQP4bH\" target=\"_blank\">map\u003c/a>]\u003cbr>\n42 Castro St.\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 584-3947\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AsianBoxEats/\" target=\"_blank\">Asian Box\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/AsianBox\" target=\"_blank\">@AsianBox\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaBurger.jpg\" alt=\"The Calafia vegetable burger.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaBurger-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Calafia vegetable burger. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened by the former Executive Chef at Google, Charlie Ayers, \u003cstrong>Calafia Café\u003c/strong> has become a popular neighborhood eatery in Palo Alto. The restaurant has a large menu serving California cuisine and is committed to using organic, locally sourced ingredients. Calafia has an extensive vegetarian menu with entree salads and noodle bowls, as well as sandwiches and other vegetarian specialties. Equally tasty as a vegetarian dish or just a change of pace from the standard hamburger, Calafia’s vegetable burger is prepared with a hearty but wholesome blend of roasted beets, mushrooms, carrots, and lentils. Topped with melted cheddar, grilled onions, roasted mushrooms, and a chunky tomato jam, the hefty burger is filling and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_115088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/CalafiaInside.jpg\" alt=\"Inside Calafia Café at Town & Country Shopping Center in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/CalafiaInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Calafia Café at Town & Country Shopping Center in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://calafiapaloalto.com/\" target=\"_blank\">\u003cstrong>Calafia Cafe\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #130 [\u003ca href=\"https://goo.gl/CkKb4t\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-9200\u003cbr>\nHours: Mon-Fri 8:30-10:30am 11am-9pm; Sat-Sun 9am-2:45pm 4-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CalafiaCafe/?fref=ts\" target=\"_blank\">Calafia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/calafiapaloalto\" target=\"_blank\">@calafiapaloalto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxCaliBowl.jpg\" alt=\"The Cali bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxCaliBowl-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Cali bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The newly opened \u003cstrong>Detox Kitchen & Juice Bar\u003c/strong> in Belmont is a perfect destination for anyone committed to healthier eating. The trendy eatery serves a dishes of wholesome and filling bowls prepared with fresh, unprocessed ingredients. For those who are following special diets such as Paleo or Whole 30, which eliminate grains, added sugar and other restrictions, Detox Kitchen offers a number of dishes which cater to those diets. The Cali bowl which features riced cauliflower topped with kale, carrots, radishes, cucumbers, tomatoes, and crunchy sunflower seeds, is an impressively filling and guilt-free option.\u003c/p>\n\u003cfigure id=\"attachment_115091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg\" alt=\"The spaghetti squash bowl at Detox Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115091\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxSpaghettiSquash-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spaghetti squash bowl at Detox Kitchen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/DetoxKitchenInside.jpg\" alt=\"Inside Detox Kitchen in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/DetoxKitchenInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Detox Kitchen in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/detox-kitchen-and-juice-bar-belmont\" target=\"_blank\">\u003cstrong>Detox Kitchen & Juice Bar\u003c/strong>\u003c/a>\u003cbr>\n1200 El Camino Real [\u003ca href=\"https://goo.gl/BTMqDb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nPh: (650) 264-8211\u003cbr>\nHours: Mon-Fri 7am-5pm; Sat-Sun 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/detoxkitchen/\" target=\"_blank\">Detox Kitchen & Juice Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutDavy.jpg\" alt=\"The Davy salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutDavy-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Davy salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A healthy menu of large salads, soups, and sandwiches makes \u003cstrong>Sprout Cafe\u003c/strong> a popular lunch option in downtown Palo Alto. Health-conscious customers can build their salad as they chose with a large selection of ingredients such as quinoa and farro, roasted vegetables, and wholesome proteins such as herb crusted salmon and grilled chicken. A large menu of signature salads is also available with plenty of healthy options such as The Davy which features orange and miso-glazed salmon over a bed of arugula with sweet corn, shaved fennel, avocado, red onions, candied walnuts and white cheddar with a sesame ginger dressing.\u003c/p>\n\u003cfigure id=\"attachment_115092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutAutumn.jpg\" alt=\"The autumn salad at Sprout Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutAutumn-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The autumn salad at Sprout Café. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SproutCafeInside.jpg\" alt=\"Inside Sprout Café in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SproutCafeInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sprout Café in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cafesprout.com/home\" target=\"_blank\">\u003cstrong>Sprout Cafe\u003c/strong>\u003c/a>\u003cbr>\n168 University Ave. [\u003ca href=\"https://goo.gl/PdVfH6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 323-7688\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sproutcafe/?fref=ts\" target=\"_blank\">Sprout Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sprout_cafe\" target=\"_blank\">@SproutCafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_115096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlChicken.jpg\" alt=\"A hot stone pot with chicken and vegetables at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlChicken-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A hot stone pot with chicken and vegetables at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sunny Bowl\u003c/strong> serves a menu of Korean-style hot stone pots and colorful salads, making it a popular and healthy lunch option. The salads are wholesome and filling with a heaping mix of red and green cabbage, steamed rice, shredded carrots, cucumbers, grape tomatoes and kimchi. The salads can be topped with Korean-style rib eye or short ribs, chicken, shrimp, or Hawaiian poke. The signature dish at Sunny bowl is the sizzling hot stone rice bowls which are topped with spinach, carrots and bean sprouts. A fried egg and your choice of meat provide the protein sources.\u003c/p>\n\u003cfigure id=\"attachment_115097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnyBowlPoke.jpg\" alt=\"A salad bowl topped with Hawaiian poke at Sunny Bowl.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnyBowlPoke-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A salad bowl topped with Hawaiian poke at Sunny Bowl. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/SunnBowlInside.jpg\" alt=\"Inside Sunny Bowl in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-115095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/SunnBowlInside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sunny Bowl in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/sunny-bowl-mountain-view\" target=\"_blank\">\u003cstrong>Sunny Bowl\u003c/strong>\u003c/a>\u003cbr>\n1477 Plymouth St [\u003ca href=\"https://goo.gl/nsNb48\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 625-0361\u003cbr>\nHours: Mon-Fri 11am-9pm; Sat 12-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sunny-Bowl/105004329542666?fref=ts\" target=\"_blank\">Sunny Bowl\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n",
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"excerpt": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
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"description": "Creamy, cheesy and comforting--what’s not to like about mac and cheese? Here are five great versions. ",
"title": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 5 Favorite Spots for Mac and Cheese in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many people, mac and cheese equals comfort. It’s a childhood food, perfect for picky eaters: even if you hated spices or weird textures as a kid, you probably still loved mac and cheese, whether homemade or from the blue box. As an adult, eating the dish is an easy way to go back to a simpler, cheesier time.\u003c/p>\n\u003cp>In the Bay Area, there are are plenty of restaurants that recognize mac and cheese’s homey appeal. There are countless versions, some gussied up with stinky cheeses, others hewing to tradition with the classic bright orange cheddar. Here are five of our favorite versions in Berkeley and Oakland. Did we miss yours favorite Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114868\" class=\"wp-caption aligncenter\" style=\"max-width: 3264px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/homeroom2.jpg\" alt=\"The Gilroy Garlic Mac at Temescal's Homeroom.\" width=\"3264\" height=\"2448\" class=\"size-full wp-image-114868\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2.jpg 3264w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/homeroom2-520x390.jpg 520w\" sizes=\"(max-width: 3264px) 100vw, 3264px\">\u003cfigcaption class=\"wp-caption-text\">The Gilroy Garlic Mac at Temescal's Homeroom. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can't mention mac and cheese in the Bay Area without mentioning \u003cstrong>Homeroom\u003c/strong>, the Temescal restaurant dedicated to the stuff, a place so popular they had to open a second location, offering only to-go orders, in 2014. They also have a cookbook--they know what they’re doing when it comes to mac and cheese. Their restaurant offers unique versions of the dish, with enough combinations of crunch, spice and proteins to please any group, and there’s even a tofu and nutritional yeast version for vegans. Their most popular, the Gilroy Garlic Mac, came out so hot it was bubbling, with an abundance of molten cheese and crispy lid of panko breadcrumbs topping a mix of al dente macaroni and a comforting sauce of gouda, pecorino and a date-threatening amount of garlic. It’s big enough to share, and if you don’t, you’re likely to fall asleep in the school-themed restaurant, their line of custom, mac and cheese-themed postcards (“Not to be be cheesy but I miss you”) the last thing you see before dreamland.\u003c/p>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th St. [\u003ca href=\"https://goo.gl/maps/qUeVWanuVhD2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-0400\u003cbr>\nHours: Tue-Sun, 11am-10pm; closed Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Homeroom510\" target=\"_blank\">Homeroom\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/homeroom510\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/homeroom510/\" target=\"_blank\">@homeroom510\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1539-new.jpg\" alt=\"Bacon mac and cheese at Angeline's in downtown Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1539-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bacon mac and cheese at Angeline's in downtown Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Angeline’s\u003c/strong> in Berkeley immediately advertises the fact that you’re in a New Orleans-style restaurant. There’s a brass brand soundtrack, Crystal on the table and walls covered with alligators and Mardi Gras signs. Their menu offers beignets, gumbo and muffalettas, and a side dish of mac and cheese. It’s a better version of the kind of classic, no-frills mac and cheese you get at Southern soul food restaurants across the country: it’s baked, so it’s less gooey than other versions and it features a classic cheddar and parmesan blend instead of something wacky like gouda or (god forbid!) goat cheese. Angeline’s version is topped with a delightfully crunchy layer of well-seasoned bread crumbs and the optional addition of bacon adds welcome bursts of texture and flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline's Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/qQFSHvhSoGn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9pm; Tue-Thur, 11am-9pm; Fri-Sat, 11am-10pm; Sun, 11am-9pm.\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/better-new.jpg\" alt=\"Mac and cheese fritters at Luka's in Oakland. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/better-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mac and cheese fritters at Luka's in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Luka’s\u003c/strong> opened in Uptown Oakland in 2004, way before people started moving to Oakland in droves and Uptown became a hot restaurant destination. It’s the \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\">rare Bay Area restaurant success story\u003c/a>, and it’s thrived because it has a combination that’s surprisingly hard to find in Oakland: a place where you can eat a lot, drink a lot, and dance a lot. It’s a dark, lounge-y space where you can get pink cocktails and dance to Cuban music then show up the next morning for brunch, or alternatively, get mussels while you drink one of the options from their impressive selection of Belgian beers before you play pool. They offer two types of mac and cheese, a main dish version with leeks and four cheeses, and an appetizer of mac and cheese “fritters” accompanied by a buttermilk dipping sauce. The fritters are an American \u003ca href=\"https://en.wikipedia.org/wiki/Arancini\" target=\"_blank\">arancini\u003c/a>, with a light crispy crust surrounding two bite’s worth of incredibly creamy mac and cheese. The sauce has a piquant acidity that’s both spicy and vinegary, a welcome complement to the dish’s richness. Fried mac and cheese seems obscenely decadent, but if you share it with a friend, it’s a perfectly portioned bar snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com/\" target=\"_blank\">\u003cstrong>Luka's Taproom & Lounge\u003c/strong>\u003c/a>\u003cbr>\n2221 Broadway [\u003ca href=\"https://goo.gl/maps/RTt65NYsMkk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-4677\u003cbr>\nHours: Sun-Wed, 11-12am; Thurs-Sat, 11-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/lukas-taproom-lounge/144370601653\" target=\"_blank\">Luka's Taproom & Lounge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lukastaproom\" target=\"_blank\">@lukastaproom\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003cfigure id=\"attachment_114847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114847\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1571.jpg\" alt=\"The mac and cheese burger at Telegraph in Oakland.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1571-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mac and cheese burger at Telegraph in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland has a surplus of \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/27/14-top-notch-spots-to-drink-beer-outdoors-in-the-east-bay/\" target=\"_blank\">beer gardens\u003c/a> (Drake’s, Lost and Found, The Trappist), but \u003cstrong>Telegraph\u003c/strong> is probably the funkiest. Every square inch is graffitied, decor includes old bike wheels and half of a GameStop electronic sign, there’s a wallet-friendly selection of sub-$5 beer cans, and the soundtrack jumps between Bad Brains and Herb Alpert. Despite their lack of pretension, they take their food seriously, with a thoughtful food menu including housemade sausages, a delicious porchetta sandwich and a handful of vegan options, including a hearty tofu hoagie. There are also burgers, one of which is a mac and cheese burger. The burger is large and medium rare, and topped with a layer of mac and cheese that’s been grilled until it achieves a lightly browned crust. Yes, it probably makes an ideal meal for soaking up 3-7 beers and one of the bar’s boozy slushies, but I can attest that it’s also deliciously satisfying stone cold sober. Like those \u003ca href=\"https://vimeo.com/17705882\" target=\"_blank\">annoying Vegas commercials\u003c/a> declare, it’s just the right amount of wrong.\u003c/p>\n\u003cp>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">\u003cstrong>Telegraph\u003c/strong>\u003c/a>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/KHfLbyanL212\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon, 4pm-12am; Tue-Thur, 3pm-12am; Fri-Sat, 11am-2am; Sun, 11-12am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK/\" target=\"_blank\">Telegraph\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/telegraphoak?lang=en\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/telegraphoakland/\" target=\"_blank\">@telegraphoakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cfigure id=\"attachment_114849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1679.jpg\" alt=\"Orzo mac and cheese and Berkeley's FIVE.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1679-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Orzo mac and cheese and Berkeley's FIVE. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A good chunk of new restaurants in the Bay Area seem to subscribe to the same Pinterest interior design board. They emphasize subtlety, paint their walls white, get some vintage wood furniture from the Alameda Flea Market, and maybe accent with some mid-century modern pieces. Down with ostentatiousness, up with succulents. Berkeley’s \u003cstrong>FIVE\u003c/strong>, attached to the Hotel Shattuck Plaza ignores these unspoken rules. The space is unapologetically fancy, with high ceilings, intricate wallpaper, and elegant columns. Instead of Edison bulbs, there’s a chandelier. The bathroom smells strongly of vanilla frosting. FIVE is an ideal venue for a parent to get lunch with their hungover Cal student, quizzing them over a glass of wine about why they need to take an \u003ca href=\"http://decal.berkeley.edu/courses/160\" target=\"_blank\">entire class on Radiohead.\u003c/a>\u003c/p>\n\u003cp>Unlike every other mac and cheese I tried, FIVE’s version doesn’t use macaroni noodles. Instead, they use orzo, so when the dish comes out, piping hot in a mini cast iron pan, it’s creamier than a traditional version, where the pasta absorbs much of the cheese sauce. It’s similar to a savory rice pudding, and has the potential to be too much--too much cream, too much cheese--but thanks to touches like their choice of cheese (smoked gouda), a tart tomato jam, and a sprinkle of chives, it’s complex and tasty enough to make you want to keep eating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.five-berkeley.com/\" target=\"_blank\">\u003cstrong>FIVE\u003c/strong>\u003c/a>\u003cbr>\n2086 Allston Way [\u003ca href=\"https://goo.gl/maps/ZPfeSmUzyjn\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 225-6034\u003cbr>\nHours: Mon-Tue, 6:30-10:30am, 11:30am-1:30pm, 5:30-9:00pm; Wed-Fri, 6:30-10:30am, 11:30am-1:30pm, 5:30-10:00pm; Sat, 7am-1pm, 5:30-10pm; Sun, 7am-1pm, 5:30-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FIVEBerkeley/\" target=\"_blank\">FIVE\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
"title": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\nhttps://youtu.be/UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\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/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
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"description": "Viet Nguyen’s new pizzeria is a casual spot for classic, wood-fired pies. \r\n",
"title": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland | KQED",
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"headline": "First Look: Bare Knuckle Pizza Brings Neapolitan Pizza to Downtown Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oakland has a lot of pizza options. There are the fancy pizza spots (\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo\u003c/a>, \u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\">Boot and Shoe\u003c/a>). There are the cheap \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\">by-the-slice joints\u003c/a>. There’s deep dish. There’s even Indian pizza. But in downtown Oakland, a place with a huge diversity of food options, there’s relatively few choices for pizza--and there definitely isn’t a spot for thin crust, Neapolitan-style pizza.\u003c/p>\n\u003cfigure id=\"attachment_114733\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/viet-nguyen.jpg\" alt=\"Owner Viet Nguyen at Bare Knuckle Pizza's grand opening.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/viet-nguyen-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Owner Viet Nguyen at Bare Knuckle Pizza's grand opening. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s the niche that Viet Nguyen is trying to fill with his new restaurant, \u003cstrong>Bare Knuckle Pizza\u003c/strong>, located on the edge of Oakland’s Chinatown a few blocks from the 12th St. BART station. Nguyen’s pizzas are similar to Pizzaiolo and Boot and Shoe--they’re wood-fired, individual pizzas with local and organic ingredients--but on a smaller, more relaxed scale. Their menu is small, with standard offerings like a Margherita and pepperoni mixed in with creative options like the mushroom-heavy TKO and a specialty pizza whose ingredients change weekly. You order at the counter, then quickly try to claim some of the few seating options, including stools downstairs and a handful of tables upstairs, accessible via a narrow, twisting staircase. Most of the kitchen’s space is taken up by a beautiful wood-fired oven, serving as a cheerful beacon on Wednesday, their rainy opening night.\u003c/p>\n\u003cfigure id=\"attachment_114734\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg\" alt=\"Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza is located on the edge of Oakland’s Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114726\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/menu.jpg\" alt=\"The grand opening menu at Bare Knuckle Pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/menu-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The grand opening menu at Bare Knuckle Pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“I was a kid who messed with fire all the time, maybe that’s why I enjoy making a fire every day,” Nguyen said. “Fire is very archaic. I still have relatives back in Vietnam that cook everything on a wood-fired stove. I think it’s kind of cool to tap into those old school ways.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114736\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/wood-fired-oven.jpg\" alt=\"Justin Gee making pizza in the wood-fired oven at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/wood-fired-oven-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Justin Gee making pizza in the wood-fired oven at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen grew up in a small town in Indiana whose main claim to fame was being the birthplace of John Cougar Mellencamp. If his parents, Vietnamese refugees, wanted to make traditional dishes, they either had to drive four hours to Chicago for ingredients or make it themselves. He grew up watching his mom make her own tofu and noodles, and later, when he traveled to New York, he saw the same dedication to tradition and technique in Brooklyn’s old-school pizzerias. For the next few years, he played with a pizza dough recipe, eventually opening a mobile wood-fired pizza cart in 2012, catering farmers markets and private events around San Jose while also teaching at a local community college.\u003c/p>\n\u003cfigure id=\"attachment_114742\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114742\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-signage.jpg\" alt=\"Bare Knuckle Pizza signage.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-signage-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name Bare Knuckle comes from his childhood growing up in that small town. “I grew up in the Midwest, with a lot of racism and bigotry and prejudice. I got into a lot of fights, being called chink or gook or all the different types of racist words you can be called as an Asian person in the United States,” he said.\u003c/p>\n\u003cblockquote>\u003cp>“I was American, but I was Vietnamese American. I didn’t look like the dominant narrative, the dominant group. I always felt like an outsider even though I was born in this country. I got into tons of fights growing up, and it was because of this chip on my shoulder, that I had to prove something.”\u003c/p>\u003c/blockquote>\n\u003cp>Then there’s the more literal interpretation of the name: “You make pizza dough with your bare knuckles and stretch it,” he said with a laugh. “That’s the long winded version and the short version.”\u003c/p>\n\u003cfigure id=\"attachment_114744\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114744\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg\" alt=\"Viet Nguyen uses his \" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-pizza-making1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Viet Nguyen uses his \"bare knuckles\" in the process of pizza making. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114722\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/making-pizza.jpg\" alt=\"Making pizza in the open kitchen at Bare Knuckle.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/making-pizza-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Making pizza in the open kitchen at Bare Knuckle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s years of honing his pizza skills have paid off. The pizzas are thin, chewy and intelligently constructed: there’s no ingredient overload or soggy crust. The Margherita pizza was our favorite, with a balanced, fresh-tasting and ever-so-slightly sweet sauce (from locally grown tomatoes) topped with slices of mozzarella.\u003c/p>\n\u003cfigure id=\"attachment_114725\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/margherita.jpg\" alt=\"Bare Knuckle's Margherita pizza\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/margherita-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle's Margherita pizza \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those looking for an over-the-top meat lover’s pie won’t find it here--instead, Bare Knuckle pizzas feature one quality meat per pie, in keeping with their traditional, simple inspiration. The salami pie featured thick slices of peppery, San Francisco-made Molinari salami. It was a welcome addition, its savoriness playing off the bright sauce. A runny egg on the top, it’s bright yolk spilling over the pizza, added richness.\u003c/p>\n\u003cfigure id=\"attachment_114727\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/pizza-salami.jpg\" alt=\"The Molinari salami pie with an egg on top\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/pizza-salami-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Molinari salami pie with an egg on top \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The TKO pizza is a carryover from Nguyen’s catering days, a white pie with large slices of meaty portabella mushrooms and a hearty drizzle of truffle oil. A shower of parmesan adds another layer of umami, adding up to a satisfying vegetarian pie.\u003c/p>\n\u003cfigure id=\"attachment_114729\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/TKO-pizza1.jpg\" alt=\"TKO pizza with Portobello mushrooms and truffle oil.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/TKO-pizza1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">TKO pizza with Portobello mushrooms and truffle oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All the pizzas were very good, emphasizing Nguyen’s flavorful crust and commitment to local, organic ingredients. The only thing I wanted was a crispier crust--while delightfully bubbly, it has less char than the typical Neapolitan pizza.\u003c/p>\n\u003cfigure id=\"attachment_114749\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/crust.jpg\" alt=\"Pizza crust on TKO pie.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/crust-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Pizza crust on TKO pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen’s inspiration may be Brooklyn pizza joints--he’s cited \u003ca href=\"http://www.grimaldis-pizza.com/home\" target=\"_blank\">Grimaldi’s\u003c/a>, \u003ca href=\"http://www.lucali.com/\" target=\"_blank\">Lucali’s\u003c/a> and \u003ca href=\"http://pauliegee.com/greenpoint/\" target=\"_blank\">Pauly Gee’s\u003c/a> as some of his influences--but his shop has one distinctive Bay Area touch. It’s easy for vegetarians to find a pizza they can eat. It’s much harder for vegans. Bare Knuckle offers vegan mozzarella from Berkeley’s \u003ca href=\"http://www.thebutchersveganson.com/\" target=\"_blank\">The Butcher’s Son\u003c/a>, made from cashews and coconut oil. Nguyen was a vegan for a few years, and believes pizza can be part of a healthy diet:\u003c/p>\n\u003cblockquote>\u003cp>“You can make healthy food, but you can also make it delicious, too,” he said. “When it comes to pizza, people don’t think of that as a healthy food, but I think if you do it with really good ingredients and you don’t overload it with a bunch of cheese and fats, it still can be delicious and healthier than your average pizza.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_114730\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/upstairs-space.jpg\" alt=\"Upstairs dining space at Bare Knuckle Pizza.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/upstairs-space-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Upstairs dining space at Bare Knuckle Pizza. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bare Knuckle is a welcome mix of old and new, from its location (it formerly housed another pizza place, Villa York) to its approach: traditional techniques mixed with a modern preference to quality, local ingredients like his locally milled flour. Nguyen isn’t trying to reinvent the pizza wheel--his goal is simpler, to share his love of classic Neapolitan pizza with the East Bay. “My hope for the future? Just to be an Oakland establishment,” he said. “I want to be a part of the growing food community here in Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_114741\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/bare-knuckle-door.jpg\" alt=\"Bare Knuckle Pizza front door.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/bare-knuckle-door-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bare Knuckle Pizza front door. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bareknucklepizza.com/\" target=\"_blank\">\u003cstrong>Bare Knuckle Pizza\u003c/strong>\u003c/a>\u003cbr>\n351 12th St. [\u003ca href=\"https://goo.gl/maps/H7MHQFhkDCr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 463-1524\u003cbr>\nHours: Tue-Sat, 5pm-9pm; closed Sun-Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bkpizzas\" target=\"_blank\">Bare Knuckle Pizza\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BKPizzas?lang=en\" target=\"_blank\">@BKPizzas\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times",
"title": "Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill one's fancy beverage fix.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 13 Favorite Burrito Spots",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Looking for some CA winter comfort food? Don't know where to get started in the great burrito debate? Fill up at these places first.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was updated April 2, 2019.\u003c/em>\u003c/p>\n\u003cp>There's not necessarily a ton of new ground to cover in the ongoing and comprehensive best burrito debate. It's been vigorously discussed by both respected publications and drunk college kids for years.\u003c/p>\n\u003cp>But if you're not sure where to start in the Great Bay Area Burrito conversation or you just want a primer, here are 13 places that should keep you full and whet your appetite for more. If we missed your favorite burrito share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\">\u003cimg class=\"size-full wp-image-114122\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg\" alt=\"La Taqueria\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/6793403008_512485bfa5_o-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Taqueria \u003ccite>(Wally Gobetz/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\" rel=\"noopener\">La Taqueria\u003c/a> (Mission): No, it's not exactly under-the-radar. It even won FiveThirtyEight's \u003ca href=\"http://fivethirtyeight.com/features/americas-best-burrito/\" target=\"_blank\" rel=\"noopener\">\"best burrito in America\"\u003c/a> title after an extensive bracket and contest, but there's a reason for that. La Taq is the grandaddy of the Mission-style burrito. Stand in line, bring cash, and enjoy your carne asada (though there are also vocal advocates of the carnitas).\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/el-farolito-san-francisco-2\" target=\"_blank\" rel=\"noopener\">El Farolito\u003c/a> (Mission): It's likely you already have an opinion in the best of the Mission burritos debate — maybe you're a fan of Pancho Villa or Cancun or Guadalajara — but it's hard to ignore the two biggest players in the game and one of those is El Farolito. It may be a favorite of 1 a.m. drunks, but even sober the meat is juicy, the toppings plentiful, and the salsa fresh. Here it's all about the al pastor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.papalote-sf.com/\" target=\"_blank\" rel=\"noopener\">Papalote Mexican Grill\u003c/a> (Mission and Western Addition): The original Papalote was so popular — particularly after an appearance on \u003cem>Throwdown with Bobby Flay —\u003c/em> that it expanded to the Western Addition. At both locations it's all about the salsa. Slather some on top of your Triple Threat Burrito — marinated chicken, prawns, and carne asada — and you'll have a quintessential San Franciscan meal.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hrdcorp.com/\" target=\"_blank\" rel=\"noopener\">HRD Coffee Shop\u003c/a> (SoMA): It's not exactly a traditional burrito with its Korean mash-up, but it is a popular one. The specialty is the smothered burritos with shrimp katsu, but the crowd favorite is the kimchee burrito with spicy pork or bulgogi beef.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114124\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\">\u003cimg class=\"size-full wp-image-114124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg\" alt=\"Taqueria San Jose\" width=\"960\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/10250243_10152197000999543_5278399597273714664_n-150x150.jpg 150w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Taqueria San Jose \u003ccite>(Courtesy of Taqueria San Jose)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>North Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://sonomatacoshop.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Taco Shop\u003c/a> (San Rafael): Sonoma may not be as well known as some of the other local favorites, but among its fans, it's known for the fresh ingredients. The popular Santa Rosa location closed earlier this year, but if you're in the North Bay then you want to stop at the San Rafael taqueria for a California-infused Mexican meal. It's won awards for its fresh and healthy ingredients.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/taqueria-san-jose-san-rafael\" target=\"_blank\" rel=\"noopener\">Taqueria San Jose\u003c/a> (San Rafael): If you're a vegetarian, this isn't necessarily the place for you. Tucked under the freeway, San Jose is really about the meat, and lots of it — though you won't want to skip the salsa bar either. Among locals ,it's a favorite, especially with the nearby high school students.\u003c/li>\n\u003cli>\u003ca href=\"http://grillys.com/\" target=\"_blank\" rel=\"noopener\">Grilly's\u003c/a> (Mill Valley and Fairfax): A distinctly Marin take on Mexican, Grilly's has its devotees. Fresh fish tacos and huge chicken taco salads (along with agua fresca) may be what it's best known for, but the sauteed shrimp burrito with mango salsa isn't bad either. Think of this less as a late-night taqueria and more as a family-oriented community restaurant.\u003c/li>\n\u003c/ul>\n\u003cp>More North Bay options:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/123808/guide-15-best-burritos-in-sonoma-county\">15 Best Burritos in Sonoma County\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114125\" class=\"wp-caption aligncenter\" style=\"max-width: 1011px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\">\u003cimg class=\"size-full wp-image-114125\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg\" alt=\"Picante's burrito platter\" width=\"1011\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o.jpg 1011w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13391526_10154331029689828_299871927051522629_o-520x347.jpg 520w\" sizes=\"(max-width: 1011px) 100vw, 1011px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picante's burrito platter \u003ccite>(Courtesy of Picante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://gordotaqueria.co/\" target=\"_blank\" rel=\"noopener\">Gordo Taqueria\u003c/a> (San Francisco, Albany, Berkeley): With three locations in the city and three in the East Bay, Gordo's has a steady customer base and a healthy reputation for churning out top-end Mexican food. Start at the Albany shop. The burritos are big, the flavors are fresh, and add hot sauce.\u003c/li>\n\u003cli>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\" rel=\"noopener\">Picante\u003c/a> (Berkeley): The idea with the primarily organic food at Picante is that there's something from every part of Mexico. And it's all made fresh daily, down to the corn tortillas — which you can watch being cooked and grab hot. The vegetarian menu is also extensive. Sit outside on the patio with your burrito and a 100% agave tequila margarita.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\" rel=\"noopener\">3 Hermanas Mexican Home Cooking\u003c/a> (Richmond): A sit-down restaurant in Richmond, 3 Hermanas is run by three women who cook up the food as you order. It may not be as trendy as taquerias on the other side of the water, but if you want authentic burritos try the desebrada (shredded beef).\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_114130\" class=\"wp-caption aligncenter\" style=\"max-width: 904px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\">\u003cimg class=\"size-full wp-image-114130\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg\" alt=\"Iguana's\" width=\"904\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n.jpg 904w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-160x170.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-800x850.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-768x816.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-240x255.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-375x398.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/13627062_1330281870334330_5154635859951936694_n-520x552.jpg 520w\" sizes=\"(max-width: 904px) 100vw, 904px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Iguana's \u003ccite>(Courtesy of Iguana's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>More East Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/07/bay-area-bites-guide-to-5-favorite-breakfast-burritos-in-oakland-emeryville-and-berkeley/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 5 Favorite Breakfast Burritos in Oakland, Emeryville and Berkeley\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\" rel=\"noopener\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\" rel=\"noopener\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside — including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\" rel=\"noopener\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003c/ul>\n\u003cul>More South Bay options:\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\" rel=\"noopener\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
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"description": "If you can get past the cheeky name of their star dish, you’ll be rewarded with a tasty breakfast!\r\n",
"title": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland | KQED",
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"headline": "Gastropig: A New Destination For Breakfast Sandwiches In Uptown Oakland",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Why is it that some restaurateurs feel compelled to give common breakfast dishes names better suited to a Pornhub search? Is it a desire to sex up the wholesome meal? A need to edgily prove that they’re no IHOP or Denny’s? Or is it simply a canny marketing move, designed to serve as a memorable hashtag and something easy for Yelpers to remember? In Southern California, there’s \u003ca href=\"http://www.eggslut.com/#eggslut\" target=\"_blank\">Egg Slut\u003c/a>, a “chef driven, gourmet food concept” with locations in LA, Glendale and Venice. On a recent trip to Seattle, I enjoyed a “Straight-Up Bitch” biscuit and egg sandwich from \u003ca href=\"http://biscuitbitch.com/\" target=\"_blank\">Biscuit Bitch\u003c/a>, a “trailer park to table” eatery with three locations across the city. And now, in Oakland, we have the #Baconslut sandwich, from new breakfast and lunch spot \u003cstrong>Gastropig\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_114514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1189.jpg\" alt=\"Inside the Gastropig.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1189-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside the Gastropig. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Honestly, it was a selfish want,” co-owner Ann Thai said of restaurant’s focus on breakfast sandwiches, ranging from a simple scrambled egg version to an elaborate avocado toast. “I love breakfast sandwiches, I love breakfast for dinner.” Gastropig is her and business partner Loren Goodwin’s first restaurant, though the two have lots of industry experience: Thai opened and managed restaurants, while Goodwin was a cook at Chez Panisse. Gastropig is conveniently located a few blocks from BART in Uptown, in the shadow of the Pandora office. The space is spacious and modern, with posters of the Oakland skyline and a combination of communal tables and counter seating. They opened on January 2, and just a few days later, it’s already packed with hungry office workers on their lunch break (“Twenty Yelp reviews already,” someone behind me in line noted.)\u003c/p>\n\u003cfigure id=\"attachment_114519\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114519\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/unnamed-4.jpg\" alt=\"Gastropig co-owners Ann Thai and Loren Goodwin.\" width=\"1920\" height=\"1564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-160x130.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-800x652.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-768x626.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1020x831.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-1180x961.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-960x782.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-240x196.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-375x305.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/unnamed-4-520x424.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gastropig co-owners Ann Thai and Loren Goodwin. \u003ccite>(Nikki Ritcher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Thai and Goodwin live in Oakland, and Thai said she wants Gastropig to become a local institution--like beloved, recently shuttered \u003ca href=\"http://www.eastbaytimes.com/2016/04/30/genova-delicatessen-serves-its-last-sandwiches-in-oakland/\" target=\"_blank\">Genova Deli\u003c/a>, which they’ve named a deli sandwich after. The sandwich is one of the few traditional lunch items on the menu, and while they do plan to expand to a full lunch menu in coming months, the current focus is eggy breakfast and brunch dishes. There are hashbrowns (made in a waffle iron and spiked with cheese and green onions), biscuits, and a few items that fall in the You Could Probably Make It At Home But Not As Well category: avocado toast with pickled red onions and cilantro crema, and a PB&J featuring seasonal jam and chunky peanut butter on a \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> croissant. They offer fresh squeezed orange juice and coffee from Vallejo roasters \u003ca href=\"https://moschetti.com/\" target=\"_blank\">Moschetti\u003c/a>, and their cold brew is hearty and full-bodied from a mix of light, medium and dark roasted beans.\u003c/p>\n\u003cp>And, of course, there are the breakfast sandwiches. The #Baconslut is obviously being positioned as their signature menu item, and the \u003ca href=\"https://www.instagram.com/p/BO3SfnnlZKm/?taken-by=thegastropig\" target=\"_blank\">hype machine\u003c/a> seems to be working: during my visit, every few minutes the chef yelled “Two more BS’s, with avocado!” and “Four more BS’s!” Yes, the sandwich is good enough to suffer the mild awkwardness that comes with saying the name aloud (I believe the # is silent). It comes with a good amount of crispy applewood bacon piled on a fluffy brioche roll from San Francisco’s \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">PANoRAMA\u003c/a>, topped with cheddar and a perfectly cooked, runny egg. The only disappointment is the aioli. Its orange hue suggests spice, but tasting it reveals none. Aside from that lack of heat--which you can add yourself via their multicultural hot sauce collection--it was a rich, satisfying meal.\u003c/p>\n\u003cfigure id=\"attachment_114538\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/baconslut.jpg\" alt=\"The #Baconslut.\" width=\"1180\" height=\"885\" class=\"size-full wp-image-114538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/baconslut-520x390.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">The #Baconslut. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>(And in case you’re wondering about that name, Thai said it comes from her and Goodwin’s obsession with bacon--there are bacon-themed posters all around the restaurant proclaiming that “Bacon makes the world taste better” and “When in doubt, add bacon”--and isn’t a reference to the LA chain. They did, however, drive down just to try it once they realized the similarity between the names).\u003c/p>\n\u003cfigure id=\"attachment_114540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sausage-sandwich.jpg\" alt=\"The Sausage Sandwich. \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sausage-sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausage Sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their sausage sandwich was also delicious: your choice of chicken or pork sausage, smoked gouda, an over easy egg, on the same brioche roll. The sausage is homemade and flavorful, tender, juicy and well-spiced--a far cry from the masses of salty gray matter that usually serve as breakfast sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while Gastropig is a decidedly pork-centric restaurant, even down to its name, it’s nice to see that despite the menu’s small size, it’s adaptable to most diets: there are vegetarian, gluten-free, and even pork-free options.\u003c/p>\n\u003cfigure id=\"attachment_114542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/sandwiches-coffee.jpg\" alt=\"Some of the Gatropig's breakfast sandwich options, and their cold brew.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-114542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/sandwiches-coffee-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the Gatropig's breakfast sandwich options, and their cold brew. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good time to a breakfast sandwich fan in the East Bay. Around the corner from Gastropig, there’s the wallet-friendly version at \u003ca href=\"http://www.welocol.com/locol-oakland\" target=\"_blank\">LocoL\u003c/a>, their egg-in-the-hole “melty”; and in Temescal, there’s \u003ca href=\"http://www.crackedsandwich.com/#cracked\" target=\"_blank\">Cracked\u003c/a>, a newish pop-up inside Blackwater Station, offering Spam and corned beef breakfast sandwiches in addition to more traditional versions. Eventually, Thai said, they hope to expand, opening other Gastropig locations in other cities. But until then, it’s just for downtown Oakland, and we’re lucky to have it: a simple, reasonably affordable spot with a menu of creative dishes that manage to be filling and inclusive enough to feed any modern Bay Area group.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thegastropig.com/\" target=\"_blank\">\u003cstrong>The Gastropig\u003c/strong>\u003c/a>\u003cbr>\n2123 Franklin St. [\u003ca href=\"https://goo.gl/maps/2y3a3Br3UqL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 817-4663\u003cbr>\nHours: Mon-Fri, 7am-3pm; Sun, 9am-2pm; closed Sat.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thegastropig/\" target=\"_blank\">The Gastropig\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/thegastropig\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thegastropig/\" target=\"_blank\">@thegastropig\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_114518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_1233.jpg\" alt=\"The Gastropig, a new Uptown Oakland breakfast and lunch spot.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_1233-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Gastropig, a new Uptown Oakland breakfast and lunch spot. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"title": "Saha Brings Classic-Contemporary Middle Eastern Cuisine to Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_114458\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-exterior.jpg\" alt=\"Saha's new home on Shattuck Ave. in Berkeley\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's new home on Shattuck Ave. in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 12 years, Saha was housed in the Hotel Carlton in San Francisco, a boutique hotel in the Tenderloin, where it was fairly well hidden except to those who knew the talented chef, Mohamed Aboghanem, a native of Yemen (\u003ca href=\"https://www.youtube.com/watch?v=OlyZLGfJrQE\" target=\"_blank\">Watch Saha featured on Check, Please! Bay Area\u003c/a> in 2011). Now his fans have to drive across the bridge to Berkeley, where Saha has reimagined itself—right on Berkeley’s main drag, Shattuck Avenue, in the beautiful Art Deco-style Berkeley Fine Arts Building at the corner of Haste Street. The East Bay has welcomed Saha as Oakland’s hot restaurant scene trickles over to now-booming Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_114476\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed.jpg\" alt=\"Chef/Owner Mohamed Aboghanem in Saha open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Mohamed Aboghanem in Saha's open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The expansive menu covers weekend brunch, lunch and dinner with variations on the theme of classic Middle Eastern dishes. We stopped in for a weekday lunch and were impressed with every aspect of the operation, from the careful, exciting cooking to the gracious service and elegant, but relaxing, space.\u003c/p>\n\u003cfigure id=\"attachment_114483\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space3.jpg\" alt=\"Saha interior dining area and open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's interior dining area and open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114481\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space1.jpg\" alt=\"Saha interior area.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many have called Aboghanem’s cooking Middle Eastern “fusion,” but I experience it more as classic, i.e., grounded in Arabic traditions, with local flourishes in both ingredients and techniques, including many interpretations of recipes that are gluten-free and vegan, such as the Yemeni fouel (sometimes spelled “foul” and pronounced like “fool”) we started with, the centerpiece of which is dried fava beans. The deep, earthy beans are stewed with tomato, onion, garlic, cumin and za’atar, then coarsely blended and served with pita baked daily for the restaurant by \u003ca href=\"http://www.hamatibakery.com/cms/\" target=\"_blank\">Aroma’s Hamati Bakery\u003c/a> in San Bruno.\u003c/p>\n\u003cfigure id=\"attachment_114462\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/fatouche-pita.jpg\" alt=\"Saha Yemeni fouel with fresh pita bread.\" width=\"2000\" height=\"3000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-520x780.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's Yemeni fouel with fresh pita bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because the lunch menu is heavy on sandwiches, we tried three different kinds: the falafel pita, the kofta (minced lamb) burger, and the wild salmon burger, all of which were spot-on.\u003c/p>\n\u003cfigure id=\"attachment_114485\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/falafel.jpg\" alt=\"The Saha falafel.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha falafel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The falafel (vegan) was a generous portion of crisply fried falafel served in chewy, absorbent pita with hummus, tahini, big chunks of cucumber and tomato and minced parsley and mint. The rich hummus and tahini covered every inch of the filling, so that there were no dry bites. Ask for the very spicy homemade harissa on the side.\u003c/p>\n\u003cfigure id=\"attachment_114457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/lamb-burger.jpg\" alt=\"The Saha kofta (minced lamb) burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha kofta (minced lamb) burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kofta was made from ground Niman Ranch lamb, cooked to a perfect medium-rare, slathered in harissa aioli and puréed avocado on a sesame-seed bun, reminiscent of an American drive-in burger with secret sauce, only with much better meat. Arugula and sliced tomatoes were tucked underneath the lamb.\u003c/p>\n\u003cfigure id=\"attachment_114460\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salmon-burger1.jpg\" alt=\"The Saha wild salmon burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha wild salmon burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the crowning glory was the salmon burger, made from wild-caught fish, chopped coarsely and mixed with herbs and, somehow, miraculously cooked to medium-rare. So, you get a burger (rather than filet) texture, but the fish isn’t overcooked. Toppings, in addition to arugula and tomato, were roasted peppers, pickled red onions and garlic aioli. This is a lunch I’ll be back for, again and again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Though we were stuffed to the gills, we shared the 'Ya Mama,' a mixture of roasted dates and pears with marzipan and chocolate baked in tender phyllo.\u003c/p>\n\u003cfigure id=\"attachment_114478\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-dessert-close.jpg\" alt=\"Saha 'Ya Mama' dessert.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's 'Ya Mama' dessert. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The airy, high-ceilinged space has a partially open kitchen behind one of two bars and a loving tribute to the chef’s recently deceased mother written in Arabic on a central column. Our server, Marina, was particularly knowledgeable, patient, and thorough in helping us sort through the menu.\u003c/p>\n\u003cfigure id=\"attachment_114474\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed-talking.jpg\" alt=\"Chef Mohamed Aboghanem in Saha dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mohamed Aboghanem in Saha's dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike the vague moniker “fusion food” that conjures a hodgepodge of ingredients, Aboghanem’s cooking sings, clearly and resonantly, with the discrete components of each recipe, resulting in bright, bold, confident flavors.\u003c/p>\n\u003cfigure id=\"attachment_114484\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salad-side.jpg\" alt=\"The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sahaberkeley.com/\" target=\"_blank\">\u003cstrong>Saha\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2451 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/Ww2rXg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (510) 900-2457\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Mon, 11:30am-2pm; Tues-Fri, 11:30am-2pm and 5:30-close; Sat-Sun, 10:30am-2pm and 5:30pm-close\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sahaberkeley/\" target=\"_blank\">Saha\u003c/a>\u003cbr>\n\u003cstrong> Price Range:\u003c/strong> $$-$$$ (sandwiches, $11-$14; lunch entrées $18-$22)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Saha being featured on Check, Please! Bay Area in 2011\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=OlyZLGfJrQE\u003c/p>\n\n",
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"excerpt": "Chef Mohamed Aboghanem is reinventing classic Yemeni and North African food traditions at the new Saha on Shattuck Avenue in downtown Berkeley.\r\n",
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"description": "Chef Mohamed Aboghanem is reinventing classic Yemeni and North African food traditions at the new Saha on Shattuck Avenue in downtown Berkeley.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_114458\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114458\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-exterior.jpg\" alt=\"Saha's new home on Shattuck Ave. in Berkeley\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-exterior-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's new home on Shattuck Ave. in Berkeley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 12 years, Saha was housed in the Hotel Carlton in San Francisco, a boutique hotel in the Tenderloin, where it was fairly well hidden except to those who knew the talented chef, Mohamed Aboghanem, a native of Yemen (\u003ca href=\"https://www.youtube.com/watch?v=OlyZLGfJrQE\" target=\"_blank\">Watch Saha featured on Check, Please! Bay Area\u003c/a> in 2011). Now his fans have to drive across the bridge to Berkeley, where Saha has reimagined itself—right on Berkeley’s main drag, Shattuck Avenue, in the beautiful Art Deco-style Berkeley Fine Arts Building at the corner of Haste Street. The East Bay has welcomed Saha as Oakland’s hot restaurant scene trickles over to now-booming Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_114476\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed.jpg\" alt=\"Chef/Owner Mohamed Aboghanem in Saha open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef/Owner Mohamed Aboghanem in Saha's open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The expansive menu covers weekend brunch, lunch and dinner with variations on the theme of classic Middle Eastern dishes. We stopped in for a weekday lunch and were impressed with every aspect of the operation, from the careful, exciting cooking to the gracious service and elegant, but relaxing, space.\u003c/p>\n\u003cfigure id=\"attachment_114483\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space3.jpg\" alt=\"Saha interior dining area and open kitchen.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's interior dining area and open kitchen. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114481\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-space1.jpg\" alt=\"Saha interior area.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-space1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's bar area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Many have called Aboghanem’s cooking Middle Eastern “fusion,” but I experience it more as classic, i.e., grounded in Arabic traditions, with local flourishes in both ingredients and techniques, including many interpretations of recipes that are gluten-free and vegan, such as the Yemeni fouel (sometimes spelled “foul” and pronounced like “fool”) we started with, the centerpiece of which is dried fava beans. The deep, earthy beans are stewed with tomato, onion, garlic, cumin and za’atar, then coarsely blended and served with pita baked daily for the restaurant by \u003ca href=\"http://www.hamatibakery.com/cms/\" target=\"_blank\">Aroma’s Hamati Bakery\u003c/a> in San Bruno.\u003c/p>\n\u003cfigure id=\"attachment_114462\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/fatouche-pita.jpg\" alt=\"Saha Yemeni fouel with fresh pita bread.\" width=\"2000\" height=\"3000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/fatouche-pita-520x780.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's Yemeni fouel with fresh pita bread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because the lunch menu is heavy on sandwiches, we tried three different kinds: the falafel pita, the kofta (minced lamb) burger, and the wild salmon burger, all of which were spot-on.\u003c/p>\n\u003cfigure id=\"attachment_114485\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/falafel.jpg\" alt=\"The Saha falafel.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/falafel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha falafel. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The falafel (vegan) was a generous portion of crisply fried falafel served in chewy, absorbent pita with hummus, tahini, big chunks of cucumber and tomato and minced parsley and mint. The rich hummus and tahini covered every inch of the filling, so that there were no dry bites. Ask for the very spicy homemade harissa on the side.\u003c/p>\n\u003cfigure id=\"attachment_114457\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/lamb-burger.jpg\" alt=\"The Saha kofta (minced lamb) burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/lamb-burger-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha kofta (minced lamb) burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kofta was made from ground Niman Ranch lamb, cooked to a perfect medium-rare, slathered in harissa aioli and puréed avocado on a sesame-seed bun, reminiscent of an American drive-in burger with secret sauce, only with much better meat. Arugula and sliced tomatoes were tucked underneath the lamb.\u003c/p>\n\u003cfigure id=\"attachment_114460\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salmon-burger1.jpg\" alt=\"The Saha wild salmon burger.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salmon-burger1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Saha wild salmon burger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the crowning glory was the salmon burger, made from wild-caught fish, chopped coarsely and mixed with herbs and, somehow, miraculously cooked to medium-rare. So, you get a burger (rather than filet) texture, but the fish isn’t overcooked. Toppings, in addition to arugula and tomato, were roasted peppers, pickled red onions and garlic aioli. This is a lunch I’ll be back for, again and again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though we were stuffed to the gills, we shared the 'Ya Mama,' a mixture of roasted dates and pears with marzipan and chocolate baked in tender phyllo.\u003c/p>\n\u003cfigure id=\"attachment_114478\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/saha-dessert-close.jpg\" alt=\"Saha 'Ya Mama' dessert.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/saha-dessert-close-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Saha's 'Ya Mama' dessert. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The airy, high-ceilinged space has a partially open kitchen behind one of two bars and a loving tribute to the chef’s recently deceased mother written in Arabic on a central column. Our server, Marina, was particularly knowledgeable, patient, and thorough in helping us sort through the menu.\u003c/p>\n\u003cfigure id=\"attachment_114474\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/mohamed-talking.jpg\" alt=\"Chef Mohamed Aboghanem in Saha dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/mohamed-talking-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Mohamed Aboghanem in Saha's dining area. The column with Arabic writing in the background is a tribute to the chef's recently deceased mother. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Unlike the vague moniker “fusion food” that conjures a hodgepodge of ingredients, Aboghanem’s cooking sings, clearly and resonantly, with the discrete components of each recipe, resulting in bright, bold, confident flavors.\u003c/p>\n\u003cfigure id=\"attachment_114484\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/salad-side.jpg\" alt=\"The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option.\" width=\"2000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/salad-side-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The fresh and flavorful salad that accompanied the sandwiches. Homemade soup of the day is an alternative option. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sahaberkeley.com/\" target=\"_blank\">\u003cstrong>Saha\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2451 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/Ww2rXg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (510) 900-2457\u003cbr>\n\u003cstrong> Hours:\u003c/strong> Mon, 11:30am-2pm; Tues-Fri, 11:30am-2pm and 5:30-close; Sat-Sun, 10:30am-2pm and 5:30pm-close\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/sahaberkeley/\" target=\"_blank\">Saha\u003c/a>\u003cbr>\n\u003cstrong> Price Range:\u003c/strong> $$-$$$ (sandwiches, $11-$14; lunch entrées $18-$22)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Saha being featured on Check, Please! Bay Area in 2011\u003c/strong>\u003cbr>\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/OlyZLGfJrQE'\n title='//www.youtube.com/embed/OlyZLGfJrQE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>[contextly_sidebar id=\"EQR3y12SAXLVLztAopVAlynupdZyOBmm\"]\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ",
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"description": "Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. ",
"title": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Popular Brunch Spots South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Among the many pleasures of the weekend perhaps none is more indulgent than brunch, where a menu of rich and hearty dishes is often served alongside a selection of boozy creations such as bottomless mimosas. South of San Francisco there is a mix of neighborhood establishments and small restaurants serving popular brunch specialties ranging from locally sourced gourmet dishes to homestyle comfort food.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Several of the listed restaurants have received multiple awards for being the neighborhood’s favorite brunch location. So the next time you are looking to find a new spot for Eggs Benedict and Bloody Marys, here are five popular restaurants to enjoy brunch South of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Bill’s Cafe\u003c/h2>\n\u003cfigure id=\"attachment_114003\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Blackstone-Benedict-e1483485513784.jpg\" alt=\"The Blackstone Benedict at Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blackstone Benedict at Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With a number of established locations around the South Bay Area, Bill’s Cafe is a popular location throughout the week for an extensive breakfast menu served all day long. The restaurant has repeatedly been recognized by local newspapers for the neighborhood's best breakfast. On the weekends, be prepared for a lengthy wait which is rewarded with quick service and a menu of delicious breakfast dishes. Those looking to enjoy a refreshing drink over brunch will enjoy Bill’s mimosas served in a large goblet garnished with fresh strawberries. Among a menu of savory breakfast specialties, the most popular dish at Bill’s is the delectable Bread Pudding French Toast, with thick slabs of bread pudding studded with walnuts and raisins, battered and served with caramelized banana slices in a sweet caramel sauce. Those who enjoy a classic Eggs Benedict will enjoy Bill’s Blackstone Benedict which adds grilled red onions and slices of creamy avocado.\u003c/p>\n\u003cfigure id=\"attachment_114005\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114005\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bread-Pudding-French-Toast-e1483487068992.jpg\" alt=\"The Bread Pudding French Toast with eggs and bacon.\" width=\"2000\" height=\"1519\">\u003cfigcaption class=\"wp-caption-text\">The Bread Pudding French Toast with eggs and bacon. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114004\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Bloody-Mary-e1483487860294.jpg\" alt=\"A Bloody Mary at Bill’s Cafe.\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Bill’s Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114006\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Bills-Cafe-Patio-e1483487886731.jpg\" alt=\"Outside Bill’s Cafe in San Jose.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Outside Bill’s Cafe in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.billscafe.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bill’s Cafe\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/8jnN2w\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n1115 Willow St.\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 294-1125\u003cbr>\nHours: Mon-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bills-Cafe-78456910378/?fref=ts\" target=\"_blank\" rel=\"noopener\">Bill’s Cafe\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Village California Bistro and Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_114020\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Bruschetta-e1483487838737.jpg\" alt=\"The Egg Bruschetta at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Egg Bruschetta at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This restaurant with ample patio seating and a menu of California cuisine is a wildly popular destination for weekend brunch on Santana Row in San Jose. Popular dishes on the brunch menu include an Egg Bruschetta served over grilled bread and topped with juicy cherry tomatoes drizzled in sweet balsamic vinegar; Brioche French Toast topped with a fruit compote and Tahitian vanilla whipped cream; and a croissant breakfast sandwich with bacon, eggs, avocado and smoked mozzarella. Those who enjoy south-of-the-border-style breakfast dishes will love the 'Divorced' Eggs with housemade chorizo, fresh eggs, and a medley of squash simmered in a duo of roasted tomato and tomatillo sauces. Completing the brunch experience, Village California Bistro serves a build-your-own Bloody Mary bar with a selection of gourmet ingredients and craft spirits.\u003c/p>\n\u003cfigure id=\"attachment_114021\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114021\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-Bistro-Divorciados-e1483488416737.jpg\" alt=\"The 'Divorced' Eggs at Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The 'Divorced' Eggs at Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114022\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114022\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Village-California-Bistro-e1483488441164.jpg\" alt=\"The wine bar and dining room of Village California Bistro and Wine Bar.\" width=\"2000\" height=\"1494\">\u003cfigcaption class=\"wp-caption-text\">The wine bar and dining room of Village California Bistro and Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thevillagebistro.net/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Village California Bistro and Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n378 Santana Row #1035 [\u003ca href=\"https://goo.gl/QZn6cB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 248-9091\u003cbr>\nHours: Mon-Thu 10am-9pm; Fri-Sun 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Village-California-Bistro-and-Wine-Bar-95909532373/?fref=ts\" target=\"_blank\" rel=\"noopener\">Village California Bistro and Wine Bar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Local Union 271\u003c/h2>\n\u003cfigure id=\"attachment_114013\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114013\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Benedict-e1483489056384.jpg\" alt=\"A half order of the Eggs Benedict at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">A half order of the Eggs Benedict at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The name of this popular bistro is a play on the restaurant's address and commitment to using locally sourced ingredients. On the menu, the restaurant proudly lists the numerous local farmers and producers they are partnered with such as: Diestel Turkey Ranch in Sonoma; Happy Boy Farms in Watsonville; and Laura Chenel in Sonoma. A popular destination for brunch along University Avenue, Local Union serves standard brunch fare such as Eggs Benedict, omelets, and breakfast sandwiches. The brunch menu also a selection of special bacon, brioche French toast, and chicken chilaquiles. The fluffy omelets are served with a medley of roasted potatoes and sweet potatoes, and thick-cut grilled bread from Kelly’s Bakery in Santa Cruz. A menu of freshly squeezed juices, also available as mimosas, are the perfect option to wash it all down.\u003c/p>\n\u003cfigure id=\"attachment_114014\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114014\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-Diestel-e1483489136437.jpg\" alt=\"The Diestel Turkey Egg White Omelet at Local Union 271.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Diestel Turkey Egg White Omelet at Local Union 271. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114012\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114012\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Local-Union-271--e1483489160674.jpg\" alt=\"Inside Local Union 271 in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Local Union 271 in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localunion271.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Local Union 271\u003c/strong>\u003c/a>\u003cbr>\n271 University Ave. [\u003ca href=\"https://goo.gl/XuP9C1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-7509\u003cbr>\nHours: Mon-Wed 11am-10pm; Thu-Fri 11am-12am; Sat 9am-12am; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/localunion271/?fref=ts\" target=\"_blank\" rel=\"noopener\">Local Union 271\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/271Local\" target=\"_blank\" rel=\"noopener\">@271Local\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Hobee’s Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_114011\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114011\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Rancheros-Benedict-e1483489601103.jpg\" alt=\"The Huevos Rancheros Omelet at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Huevos Rancheros Omelet at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With multiple locations throughout the South Bay Area, Hobee’s has become a Silicon Valley institution for diners to enjoy an inexpensive meal served in a comfortable family-friendly setting. The popular restaurant has been given numerous awards over the years by local newspapers for having the best breakfast and brunch. The menu includes a number of comforting breakfast dishes such as scrambles, omelettes, and hashbrown skillets. Aptly named, the “Best Darn Breakfast in Town” serves up two farm-fresh eggs, with homestyle hash browns, and the wildly popular blueberry coffee cake. The popular coffee cake is studded with fresh blueberries and topped with a sweet crumbly top drizzled with butter for a delectable breakfast treat.\u003c/p>\n\u003cfigure id=\"attachment_114008\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114008\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Best-Darn-Breakfast-e1483489761498.jpg\" alt=\"The Best Darn Breakfast in Town special at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Best Darn Breakfast in Town special at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114009\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114009\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Coffee-Cake-e1483489739768.jpg\" alt=\"The Blueberry Coffee Cake at Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Blueberry Coffee Cake at Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114010\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Hobees-Palo-Alto-e1483489791701.jpg\" alt=\"Inside Hobee’s in Palo Alto.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Inside Hobee’s in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hobees.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Hobee’s Restaurant\u003c/strong>\u003c/a>\u003cbr>\nMultiple locations [\u003ca href=\"https://goo.gl/3zm9P1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\n4224 El Camino Real.\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 856-6124\u003cbr>\nHours: Mon 7am-2:30pm; Tue-Fri 7am-9pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Hobees/?fref=ts\" target=\"_blank\" rel=\"noopener\">Hobee’s Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Hobees\" target=\"_blank\" rel=\"noopener\">@Hobees\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Town\u003c/h2>\n\u003cfigure id=\"attachment_114015\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114015\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Benedict-e1483490044779.jpg\" alt=\"The country Eggs Benedict at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The country Eggs Benedict at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Town in San Carlos proudly serves food prepared from locally-sourced produce, and humanely raised meat and poultry. The refined steakhouse is decorated in dark wood with leather booths and includes a large center bar where guests can enjoy a number of cocktails prepared from small batch spirits and housemade ingredients, as well as offering an extensive wine menu. The restaurant has also been recognized by Open Table as one of the top 100 best brunch restaurants in America for 2016, in part for Town’s gourmet brunch specialties and the popular bottomless mimosas. The extensive brunch menu ranges from a comforting Loco Moco prepared with ground filet steak and cage-free eggs, to a Banana and Hazelnut Chocolate-Stuffed French Toast for those with a sweet tooth. Town’s Ultimate Breakfast Sandwich starts with griddled slabs of sourdough and stacks two fried cage-free eggs, brown sugar bacon, and a trio of Gruyere, cheddar and American cheese, for a truly ultimate brunch creation.\u003c/p>\n\u003cfigure id=\"attachment_114018\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114018\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Ultimate-Sandwich-e1483490495263.jpg\" alt=\"The Ultimate Breakfast Sandwich at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Ultimate Breakfast Sandwich at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114016\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114016\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Bloody-Mary-e1483490520109.jpg\" alt=\"A Bloody Mary at Town in San Carlos.\" width=\"2000\" height=\"2875\">\u003cfigcaption class=\"wp-caption-text\">A Bloody Mary at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114017\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114017\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-Chilaquiles-e1483490543611.jpg\" alt=\"The Chicken Chilaquiles at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">The Chicken Chilaquiles at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114019\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114019\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Town-e1483490565693.jpg\" alt=\"Guests having brunch on the patio at Town in San Carlos.\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Guests having brunch on the patio at Town in San Carlos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.townsc.com/index.html\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Town\u003c/strong>\u003c/a>\u003cbr>\n716 Laurel St. [\u003ca href=\"https://goo.gl/sMbyIt\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nSan Carlos, CA 94070\u003cbr>\nPh: (650) 595-3003\u003cbr>\nHours: Mon-Fri 11:30am-10pm; Sat 10am-2:30pm, 5-10pm; Sun 10am-2:30pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TOWN-San-Carlos-225114520914/?fref=ts\" target=\"_blank\" rel=\"noopener\">TOWN San Carlos\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TOWNRestaurant\" target=\"_blank\" rel=\"noopener\">@TOWNRestaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Real Napoli-Style Pizza Comes to Downtown Berkeley at Lucia’s Pizzeria",
"title": "Real Napoli-Style Pizza Comes to Downtown Berkeley at Lucia’s Pizzeria",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first good omen was a welcome in from the pouring rain a full 10 minutes before the restaurant was scheduled to open. I find this gesture characteristically “un-American,” in the best possible way. Rather, it felt like I was walking into a family-run Italian restaurant, albeit one with a laid-back local vibe. I had ventured out in the middle of a storm, on a mission to try \u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">Lucia’s\u003c/a> Neapolitan pizza, admittedly skeptical.\u003c/p>\n\u003cp>The closest the East Bay gets to Napoli-style pizza is \u003ca href=\"http://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a> (also in San Francisco), with its chewy crust, cooked fast in a wood-fired oven. Lucia’s version is better. But why?\u003c/p>\n\u003cp>Co-owner Alessandro Uccelli, a Venice native, says it’s all about Italy. I say it’s about the dough. Both are, perhaps, true. The oven that occupies the back quadrant of the space is from Stefano Ferrara, a famous Neapolitan maker of handcrafted pizza ovens. This one has a floor of special bricks made in Sorrento (on the Amalfi coast), designed to keep the interior heat evenly distributed. It gets up to 1200 degrees in there, but pizzaiolo Saverio Miranda, who masterfully oversees pizza production, keeps it at around 900 degrees, which allows each pizza to cook in 70 seconds, perfectly blistering the outer edge of the crust and leaving it crisp all across the bottom. And oh, the crust.\u003c/p>\n\u003cfigure id=\"attachment_114092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/oven1920.jpg\" alt=\"Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/owners1920.jpg\" alt=\"Co-owners Alessando Uccelli and Steve Dumain.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Alessando Uccelli and Steve Dumain. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are several kinds of dough available, but the “regular” one, if you will, is made from Pizzuti type 1 flour (also from Salerno), coarser and less processed than the often-lauded type 00 flour. The result is a chewy, but light and easily crisped dough. Miranda makes it look easy, but it’s not.\u003c/p>\n\u003cfigure id=\"attachment_114094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pizzaiolo1920.jpg\" alt=\"Luciano Passeri cuts into a pizza just before serving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luciano Passeri cuts into a pizza just before serving. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Toppings are a precise architecture as well. We ordered the classic Margherita with buffalo-milk mozzarella (made locally by \u003ca href=\"http://belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a>) and the house special white pizza with stracciatella, mortadella and pistachios. The tomato sauce on the former is as simple as red sauce comes—all sweet tomato essence with a hint of salt. The cheese is sliced thinly enough to melt in the 70 seconds it takes to cook the pizza, but thick enough to avoid overcooking.\u003c/p>\n\u003cfigure id=\"attachment_114091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114091\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/margherita1920.jpg\" alt=\"The best Margherita pizza for miles around.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The best Margherita pizza for miles around. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’m a sucker for all things tomato, the white pizza ranks among the best I’ve ever had, with paper-thin slices of mortadella under the stringy cheese, punctuated with roasted pistachios for an earthy-sweet throughline. We got this one made with dough from live-sprouted grain flour, said to be more easily digested than the more glutinous regular flour. It was also quite delicious, ever so slightly darker in color than the type 1 flour, but still very light and chewy.\u003c/p>\n\u003cfigure id=\"attachment_114095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/white1920.jpg\" alt=\"Lucia’s special white pizza with stracciatella, mortadella and pistachios.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s special white pizza with stracciatella, mortadella and pistachios. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Steve Dumain is the locus at which Naples intersects with Brooklyn. A recent transplant to the East Bay from New York, Dumain is responsible for the playful pizza names (Lips of Fire, Sprouty Scamorza) and the introduction of gluten-free crust (which I’ll be back to try). He wants Lucia’s to be a community gathering place where guests feel like family, and he and Uccelli are already thinking about what their guests might need: kid-size pizzas with animal faces made of olives and mushrooms, later hours for the after-theater and college crowds, and maybe even lunch service at some point in the near future.\u003c/p>\n\u003cfigure id=\"attachment_114090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/kids1920.jpg\" alt=\"Lucia’s playful kids’ pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s playful kids’ pizza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The small wine list features all Italian selections by the glass and bottle and \u003ca href=\"http://broc-cellars.myshopify.com/\" target=\"_blank\">Broc Cellars\u003c/a> (a Berkeley winery) on tap. I tried a nice natural red wine from Puglia, a Poggio Braccanti Gragnano with a slight effervescence, a bargain at $9.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lucia’s is a very welcome addition to the East Bay pizza scene.\u003c/p>\n\u003cfigure id=\"attachment_114089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/interior1920.jpg\" alt=\"Inside Lucia's Pizzeria.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lucia's Pizzeria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">\u003cstrong>Lucia’s Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2016 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/3g4cKr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (415) 225-9467\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/luciaspizzeria\" target=\"_blank\">Lucia's Pizzeria\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/luciaspizzeria/\" target=\"_blank\">luciaspizzeria\u003c/a>\u003cbr>\nPrice Range: $$ (pizzas $13-$20)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first good omen was a welcome in from the pouring rain a full 10 minutes before the restaurant was scheduled to open. I find this gesture characteristically “un-American,” in the best possible way. Rather, it felt like I was walking into a family-run Italian restaurant, albeit one with a laid-back local vibe. I had ventured out in the middle of a storm, on a mission to try \u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">Lucia’s\u003c/a> Neapolitan pizza, admittedly skeptical.\u003c/p>\n\u003cp>The closest the East Bay gets to Napoli-style pizza is \u003ca href=\"http://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a> (also in San Francisco), with its chewy crust, cooked fast in a wood-fired oven. Lucia’s version is better. But why?\u003c/p>\n\u003cp>Co-owner Alessandro Uccelli, a Venice native, says it’s all about Italy. I say it’s about the dough. Both are, perhaps, true. The oven that occupies the back quadrant of the space is from Stefano Ferrara, a famous Neapolitan maker of handcrafted pizza ovens. This one has a floor of special bricks made in Sorrento (on the Amalfi coast), designed to keep the interior heat evenly distributed. It gets up to 1200 degrees in there, but pizzaiolo Saverio Miranda, who masterfully oversees pizza production, keeps it at around 900 degrees, which allows each pizza to cook in 70 seconds, perfectly blistering the outer edge of the crust and leaving it crisp all across the bottom. And oh, the crust.\u003c/p>\n\u003cfigure id=\"attachment_114092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114092\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/oven1920.jpg\" alt=\"Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/oven1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia's handcrafted wood-burning pizza oven made by Sefano Ferrara in Naples. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114093\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/owners1920.jpg\" alt=\"Co-owners Alessando Uccelli and Steve Dumain.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/owners1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Alessando Uccelli and Steve Dumain. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are several kinds of dough available, but the “regular” one, if you will, is made from Pizzuti type 1 flour (also from Salerno), coarser and less processed than the often-lauded type 00 flour. The result is a chewy, but light and easily crisped dough. Miranda makes it look easy, but it’s not.\u003c/p>\n\u003cfigure id=\"attachment_114094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114094\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/pizzaiolo1920.jpg\" alt=\"Luciano Passeri cuts into a pizza just before serving.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/pizzaiolo1920-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Luciano Passeri cuts into a pizza just before serving. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Toppings are a precise architecture as well. We ordered the classic Margherita with buffalo-milk mozzarella (made locally by \u003ca href=\"http://belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a>) and the house special white pizza with stracciatella, mortadella and pistachios. The tomato sauce on the former is as simple as red sauce comes—all sweet tomato essence with a hint of salt. The cheese is sliced thinly enough to melt in the 70 seconds it takes to cook the pizza, but thick enough to avoid overcooking.\u003c/p>\n\u003cfigure id=\"attachment_114091\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114091\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/margherita1920.jpg\" alt=\"The best Margherita pizza for miles around.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/margherita1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The best Margherita pizza for miles around. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While I’m a sucker for all things tomato, the white pizza ranks among the best I’ve ever had, with paper-thin slices of mortadella under the stringy cheese, punctuated with roasted pistachios for an earthy-sweet throughline. We got this one made with dough from live-sprouted grain flour, said to be more easily digested than the more glutinous regular flour. It was also quite delicious, ever so slightly darker in color than the type 1 flour, but still very light and chewy.\u003c/p>\n\u003cfigure id=\"attachment_114095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114095\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/white1920.jpg\" alt=\"Lucia’s special white pizza with stracciatella, mortadella and pistachios.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/white1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s special white pizza with stracciatella, mortadella and pistachios. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-owner Steve Dumain is the locus at which Naples intersects with Brooklyn. A recent transplant to the East Bay from New York, Dumain is responsible for the playful pizza names (Lips of Fire, Sprouty Scamorza) and the introduction of gluten-free crust (which I’ll be back to try). He wants Lucia’s to be a community gathering place where guests feel like family, and he and Uccelli are already thinking about what their guests might need: kid-size pizzas with animal faces made of olives and mushrooms, later hours for the after-theater and college crowds, and maybe even lunch service at some point in the near future.\u003c/p>\n\u003cfigure id=\"attachment_114090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114090\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/kids1920.jpg\" alt=\"Lucia’s playful kids’ pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/kids1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lucia’s playful kids’ pizza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The small wine list features all Italian selections by the glass and bottle and \u003ca href=\"http://broc-cellars.myshopify.com/\" target=\"_blank\">Broc Cellars\u003c/a> (a Berkeley winery) on tap. I tried a nice natural red wine from Puglia, a Poggio Braccanti Gragnano with a slight effervescence, a bargain at $9.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lucia’s is a very welcome addition to the East Bay pizza scene.\u003c/p>\n\u003cfigure id=\"attachment_114089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-114089\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/interior1920.jpg\" alt=\"Inside Lucia's Pizzeria.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/interior1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lucia's Pizzeria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.luciaspizzeria.com/\" target=\"_blank\">\u003cstrong>Lucia’s Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2016 Shattuck Ave. Berkeley, CA 94704 [\u003ca href=\"https://goo.gl/3g4cKr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong> Ph:\u003c/strong> (415) 225-9467\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/luciaspizzeria\" target=\"_blank\">Lucia's Pizzeria\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/luciaspizzeria/\" target=\"_blank\">luciaspizzeria\u003c/a>\u003cbr>\nPrice Range: $$ (pizzas $13-$20)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"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.",
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"masters-of-scale": {
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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