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"disqusTitle": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"title": "Guide to 5 Favorite Spots For Pizza by the Slice in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area takes its pizza very seriously. We happily fork over $25 for an individual pizza. We exclaim over the beauty of the wood-fired oven. We roll our eyes at yet another stinging nettle pizza--so passe! But what about the times when you want something a little less serious? When you've got $4 in your pocket and need a filling meal? When your child decides they hate all foods that aren’t a combination of bread and cheese? Or when you’re drunk?\u003c/p>\n\u003cp>Therein lies the beauty of pizza by the slice, ideally served by a surly teen and showered with a mountain of (probably \u003ca href=\"https://www.theguardian.com/lifeandstyle/2016/feb/17/parmesan-cheese-store-bought-wood-pulp\" target=\"_blank\">sawdust-containing\u003c/a>) Parmesan. It’s cheap, accessible and much easier to eat while walking than a burrito. A few years ago, \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">we covered pizza by the slice\u003c/a> in the East Bay--Rotten City, Gioia, Cheeseboard, Nick’s Pizza and Arinell’s-- but since then, there’s been a wave of new restaurants catering to the universal desire for good, cheap pizza.\u003c/p>\n\u003cp>Our new list features pizza by the slice joints in Berkeley and Oakland, baked in a traditional gas oven. Whether or not you \u003ca href=\"https://www.buzzfeed.com/sallytamarkin/the-deal-with-za-blotting?utm_term=.sxJA5o2JNk#.piN6rdXA5M\" target=\"_blank\">blot\u003c/a>--or use a \u003ca href=\"http://www.newsweek.com/john-kasich-pizza-knife-fork-donald-trump-bill-de-blasio-448338\" target=\"_blank\">fork and knife\u003c/a>--is between you and your gods, but let us know what you think in the comments: did we miss your favorite spot?\u003c/p>\n\u003cfigure id=\"attachment_112166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112166\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/slicer.jpg\" alt=\"A slice of eggplant and mint and a slice of cheese from Oakland's Slicer.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/slicer-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of eggplant and mint and a slice of cheese from Oakland's Slicer. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003cstrong>Slicer\u003c/strong> is relaxed and colorful, with communal tables, a crowd-pleasing selection of drinks (including homemade agua frescas), and a giant sasquatch painting decorating a wall. But even though it looks like just another pizza place, it has a serious pedigree (owner Colin Etezadi is a Pizzaiolo veteran) and a commitment to local, sustainable produce. They do things like make their own sausage and offer toppings like calabrian chilis, but they still offer powdered Parmesan and Coke. The crust is slightly thicker than your average thin slice, and a cheese slice was satisfying chewy and tender, and large enough that it required folding. Their creative use of that sustainable produce makes for some delicious combinations, like the eggplant slice I tried. Savory, slightly spicy and minty, it was complex and one of the most enjoyable slices I tried.\u003c/p>\n\u003cp>\u003ca href=\"http://slicerpizzeria.com/\" target=\"_blank\">\u003cstrong>Slicer Pizzeria\u003c/strong>\u003c/a>\u003cbr>\n4395 Piedmont Ave [\u003ca href=\"https://goo.gl/maps/dmFSBNLTFsL2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 808-5424\u003cbr>\nHours: Tue-Sat, 11:30am-9pm, Closed Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Slicer-Pizzeria-331158567032973/\" target=\"_blank\">Slicer Pizzeria\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/slicerpizzeria/\" target=\"_blank\">@slicerpizzeria\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112165\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/pizahh.jpg\" alt=\"A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/pizahh-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of cheese and a slice of artichoke pesto from Berkeley's Pizzahhh. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Top Dog is a Berkeley institution, with two locations bordering the UC campus offering a delicious menu of creative sausages served in a setting that recalls the city’s counterculture history. (Fun fact: in 2013, Apple co-founder \u003ca href=\"http://www.mercurynews.com/2013/05/18/uc-berkeley-commencement-apple-co-founder-steve-wozniak-gives-graduates-a-happiness-equation/\" target=\"_blank\">Steve Wozniak spoke at\u003c/a> a UC Berkeley graduation. During his speech, he talked about his \u003ca href=\"https://twitter.com/stevewoz/status/455144835289481216\" target=\"_blank\">love of Top Dog,\u003c/a> declaring that that Apple’s famous minimalism was partially inspired by the Top Dog’s simple pricing). A few years ago, owner Dick Riemann decided to change things up, and transformed the Northside Top Dog across from campus into \u003cstrong>Pizzahhh\u003c/strong>. Fear not: the sixties hippie vibe remains, as does their instructive poster about the value of hard work (buy it for \u003ca href=\"http://www.topdoghotdogs.com/merchandise.html\" target=\"_blank\">only $10\u003c/a>!). And like their other restaurants, they’ve maintained their combination of cheap prices and surprisingly gourmet touches: some of the pizza toppings include eggs, figs, or a porcini glaze. They also offer three sausages (including a mango habanero) to add to your pizza if you miss their pork products. The cheese slice was delicious and salty, as was the the second slice I tried, one of their rotating daily specials. It was topped with artichoke hearts, onion, olives, ricotta and pesto, a thoughtful vegetarian slice that--coupled with the tacked up treatises against Bernie Madoff and the prison industrial complex I read while eating--made for a distinctly Berkeley experience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/pizzahhh-berkeley\" target=\"_blank\">\u003cstrong>Pizzahhh\u003c/strong>\u003c/a>\u003cbr>\n2503 Hearst Ave [\u003ca href=\"https://goo.gl/maps/ZeZo2L6Q5ws\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 843-1241\u003cbr>\nHours: Mon-Fri, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzahhh-452811278126205/\" target=\"_blank\">Pizzahhh\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112164\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112164\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/haddon.jpg\" alt=\"A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/haddon-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of mushroom and olive and a slice of cheese from Oakland's Leaning Tower of Haddon Hill. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong> is a Lake Merritt institution that’s been around for years, but switched ownership two years ago. Owner Isaac Lim maintained the cozy neighborhood feel (there’s a charming mural of the lake on the wall) but upped the standards for ingredients, focusing on local, organic toppings for their pies. The menu toppings are familiar enough to please purists (and kids--it’s very family friendly) but specialty pizzas (covered with things like corned beef tongue and Thai chilies) have enough flair to impress inhabitants of the newly trendy neighborhood. A chewy sourdough crust was somewhat thick, offering interesting tang to a cheese slice while acting as a solid platform for a savory, meaty mix of mushrooms and olives on a combo slice.\u003c/p>\n\u003cp>\u003ca href=\"http://www.leaningtowerofhaddonhill.com/#about\" target=\"_blank\">\u003cstrong>Leaning Tower of Haddon Hill\u003c/strong>\u003c/a>\u003cbr>\n498 Wesley Ave [\u003ca href=\"https://goo.gl/maps/JdwSvso2NfM2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 444-6824\u003cbr>\nHours: Tue-Sun, 3-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/leaningtowerofpizza/\" target=\"_blank\">The Leaning Tower of Pizza\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/leaningtoweroakland/\" target=\"_blank\">@leaningtoweroakland\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112162\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/510pizza.jpg\" alt=\"A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/510pizza-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of the namesake special and a slice of cheese from Oakland's Five10 Pizza. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last year, downtown Oakland’s Hi Life pizza changed ownership after a \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/04/20/in-the-wake-of-controversy-hi-life-reopens-under-new-management\" target=\"_blank\">racially charged dustup\u003c/a> involving neighboring club Vinyl/Venue. The new owner, Bissap Baobab’s Marco Senghor, changed the name to \u003cstrong>Five 10 Pizza\u003c/strong> but kept it largely the same, if slightly less scrappy: there’s still the same collection of pinball and Big Buck Hunter machines, the same graffiti in the bathroom, the same affordable beer selections. (They’ve also maintained its late hours, making it an ideal place to end a night of drinking or a place to stop by after a red eye flight from the Oakland airport). Over a soundtrack of Chingy and 2003 Beyonce, I tried a salty, satisfying cheese slice, plate-collapsingly weighty and so large it necessitated folding. In addition to the classics, there’s an impressive selection of specialty pies available by the slice--including a bizarre sounding one with salmon and sour cream. Their namesake specialty pizza was topped with a deli counter’s worth of meat, with Merguez sausage, ground beef, flavorful duck bacon, mushrooms and sundried tomatoes mixing into a rich, well-contrasted upgrade to a traditional meat lover’s pie.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/five10-pizza-oakland\" target=\"_blank\">\u003cstrong>Five 10 Pizza\u003c/strong>\u003c/a>\u003cbr>\n400 15th St [\u003ca href=\"https://goo.gl/maps/9FmaYunRrgs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-1585\u003cbr>\nHours: Mon-Fri, 10am-1pm and 3pm-12am; Sat, 4pm-2am; Sun, 4pm-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Five10-Pizza-280382618766463/\" target=\"_blank\">Five10 Pizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_112163\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/artichoke.jpg\" alt=\"A slice of artichoke and a slice of cheese from Artichoke Basille.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/artichoke-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A slice of artichoke and a slice of cheese from Artichoke Basille. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003cstrong>Artichoke Basille\u003c/strong> is the ideal student pizza place: cheap, steps from campus and open late. And lucky for the non-students among us, it’s tasty enough to warrant a trip to the always busy Durant and Telegraph intersection. It’s the first West Coast location of a popular New York chain, owned by Jim Trevor, Sal Basille and Francis Garcia, and has a cult following that includes \u003ca href=\"http://nymag.com/restaurants/reviews/underground/45775/\" target=\"_blank\">at least one Rolling Stone\u003c/a>. On a recent busy weekend, I waited behind groups of visiting families and frat bros on their way to a football game (the man in front of me ended his phone call with a crisp, hopeful “Go Bears!”) to order the star dish: artichoke pizza. The best, and perhaps only, way to describe it is artichoke dip on pizza. You’ll probably know immediately if that appeals to you, and if you’re doubtful, know that it’s very, very good. It has a thicker crust than the margarita slice--cracker thin and pleasant--a necessary measure to contain the sauce, rich and decadent despite the presence of artichokes and spinach. It’s not a place to linger, as there's barely any seating, and a terrifying portrait of the Kennedy brothers where John’s eyes seem to follow you around. But wherever you take it, ensure that you can stay there for a while, as the artichoke pizza’s soporific effects rival Ambien's.\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.artichokepizza.com/berkeley.html\" target=\"_blank\">\u003cstrong>Artichoke Basille's Pizza\u003c/strong>\u003c/a>\u003cbr>\n2590 Durant Ave [\u003ca href=\"https://goo.gl/maps/JxCjSVmPnUS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 705-1266\u003cbr>\nHours: Sun-Thu, 11-2am; Fri-Sat, 11am-3am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/artichokecal\" target=\"_blank\">Artichoke Basille's Pizza, Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/artichokecal\" target=\"_blank\">@ArtichokeCal\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/artichokepizza/?hl=en\" target=\"_blank\">@artichokepizza\u003c/a>\u003cbr>\nPrice range: $ (Slice $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
"title": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Sho Kamio’s lunch-only ramen is yet another East Bay soup-noodle destination.",
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"headline": "Iyasare's Lunch Ramen: An Elegant, Hearty Affair",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Iyasare opened on Fourth Street in Berkeley in 2013, it replaced the beloved O Chamé a 23-year institution known for its clean, locally-driven Japanese food. The buzz about what might replace it—in essence, what would appeal to the city’s most devout shoppers who frequented the upscale shops in the neighborhood—didn’t last long. The space was quickly sold to James Syhabout (Commis, Hawker Fare) and Sho Kamio, who had been blowing people away with his cooking at Yoshi’s on Fillmore.\u003c/p>\n\u003cfigure id=\"attachment_112093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-patio.jpg\" alt=\"Iyasare outdoor patio\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-patio-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare outdoor patio \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kamio had been the opening chef for Fillmore Live Entertainment Group’s Yoshi’s on Fillmore, developer Michael Johnson’s push into Lower Fillmore that breathed new life into the jazz scene in 2007. Though the restaurant was ill-fated because of financial troubles, Kamio's cooking notched up San Francisco’s Japanese dining game considerably. I remember stopping in early on and being transported by Kamio’s restrained, masterful creativity with traditional Japanese cooking, which seemed transformative in a town of tired sushi. Despite early success, the project couldn’t survive financially, and it closed in 2015, after much floundering. (Kamio left in 2013 to open Iyasare.)\u003c/p>\n\u003cfigure id=\"attachment_112103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-interior-1.jpg\" alt=\"Iyasare interior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-interior-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare interior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef, from northwest Japan, named his new restaurant “Iyasare,” which means “to be healed,” in homage to his homeland after the devastating earthquake of 2011. His ramen is an unheralded beauty, served only at lunch and only in three forms: Sendai miso, charshu (often spelled chashu) miso and vegetarian shoyu. These traditional offerings are characteristic of Kamio’s bent toward elegant simplicity, made with impeccable ingredients and obvious care.\u003c/p>\n\u003cfigure id=\"attachment_112096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/meat-ramen.jpg\" alt=\"Charshu miso ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/meat-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charshu miso ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two bowls, the charshu miso and vegetarian shoyu, both designated by their soup bases. The meat version has a base of dashi miso broth and is laden with rich tamar-braised pork belly, minced chicken, which gives it a nice texture, and vegetables, including crunchy bean sprouts and bamboo shoots. We added ajitama, a seasoned soft-boiled egg. The charshu pork gives the bowl a sweet, fatty depth, a compelling juxtaposition with the salty egg.\u003c/p>\n\u003cfigure id=\"attachment_112100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen.jpg\" alt=\"Vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The vegetarian ramen is worthy of a monastery kitchen: spinach, mizuna, seaweed, bamboo shoots, tofu and bean sprouts in a deep soy broth, which we (not being monastics) enlivened with a side of spicy Sendai miso, something I wish I had a little jar of in my fridge. Alas, it seems to be a secret recipe, as is the formula for the noodles, made by a local company to Kamio’s strict specifications.\u003c/p>\n\u003cfigure id=\"attachment_112098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/veg-ramen-noodles.jpg\" alt=\"The noodles from the vegetarian shoyu ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/veg-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The noodles from the vegetarian shoyu ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dinner menu here is more diverse and more complex than the midday offerings, and there are a few dishes that feature the Sendai miso, but there’s no ramen. So, you’d better go for lunch.\u003c/p>\n\u003cfigure id=\"attachment_112090\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/iyasare-exterior.jpg\" alt=\"Iyasare restaurant exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112090\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/iyasare-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iyasare restaurant exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"http://iyasare-berkeley.com\">\u003cstrong>Iyasare\u003c/strong>\u003c/a>\u003cbr>\n1830 Fourth St.\u003cbr>\nBerkeley, CA 94703 [\u003ca href=\"https://goo.gl/yTE77y\">Map\u003c/a>]\u003cbr>\nPh: (510) 845-8100\u003cbr>\nHours: Sun-Thu, 11:30am-2pm, 5:30-9pm; Fri-Sat, 11:30am-2pm, 5:30-10pm\u003cbr>\nPrice Range: $$ (ramen, $12-$16)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iyasare.berkeley\">Iyasare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Let's Talk Tiki Bars: Harmless Fun Or Exploitation?",
"title": "Let's Talk Tiki Bars: Harmless Fun Or Exploitation?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2016/09/20160907_atc_lets_talk_tiki_bars_harmless_fun_or_exploitation.mp3\u003c/p>\n\u003cp>Say you want to escape the doldrums of daily life — but you can't quite afford a trip to Hawaii. Why not to head to your local tiki bar for a sample of the South Seas?\u003c/p>\n\u003cp>These faux-Polynesian, palm-thatched rum palaces that were all the rage in the 1960s are now making a comeback. Leading this nouveau-tiki movement are \u003ca href=\"http://www.lostlaketiki.com/\">Lost Lake\u003c/a> and \u003ca href=\"http://threedotschicago.com/\">Three Dots and a Dash in Chicago\u003c/a>, \u003ca href=\"http://leilowhtx.com/\">Lei Low\u003c/a> in Houston and \u003ca href=\"http://beachbumberry.com/latitude29.html\">Latitude 29\u003c/a> in New Orleans.\u003c/p>\n\u003cp>The newest, hippest island-themed establishment in Washington, D.C., is called Archipelago — and it's tiki-kitsch to the max. There are glass fishing floats hanging from the ceiling. A lamp in the corner is shaped like a sexy hula dancer. And by the bar they've got a shrine dedicated to our favorite Hawaii-based TV private investigator, the '80s-tastic \u003ca href=\"http://www.imdb.com/title/tt0080240/mediaviewer/rm3084765440\">Tom Selleck\u003c/a>.\u003c/p>\n\u003cp>When I meet friends — husband-and-wife duo Eden and Angelo Villagomez — for happy hour here, our first drink is a communal one. It's served in a giant, hollowed-out pineapple and garnished with a flaming lime. The concoction inside is mostly rum, with a bit of fruit on top.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Can we please put that fire out?\" says Eden, looking skeptically at the drink. She and her husband are both from the western Pacific island of Saipan, and they tell me that bars in their hometown would never serve anything like this. But Angelo savors what our bartender calls the Pineapple of Hospitality. \"This is potent,\" he informs us, as he slurps with verve, through his neon orange Krazy straw (being careful to avoid the flame). \"I'm feeling that hospitality.\"\u003c/p>\n\u003cp>So how did we end up at this boozy, tropical oasis in the middle of buttoned-up Washington, D.C.? To answer that question, we've got to look back about 80 years, says \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/History/Our-Faculty/Directory/Ken-Albala.html\">Ken Albala\u003c/a>, a professor of food history at the University of the Pacific in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_112024\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg\" alt=\"The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific.\" width=\"568\" height=\"667\" class=\"size-full wp-image-112024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621-400x470.jpg 400w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific. \u003ccite>(California Historical Society/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first tiki bar, called Don the Beachcomber, opened in 1934 in Los Angeles ̶ and it's \u003ca href=\"http://www.donthebeachcomber.com/\">still operating\u003c/a>. It was the brainchild of New Orleans native Ernest Raymond Beaumont Gantt, who traveled the world and explored the Caribbean and the South Pacific, before settling in LA, changing his name to Donn Beach and setting up his namesake restaurant and cocktail lounge. The menu was loosely inspired by the tropical flavors he encountered during his travels.\u003c/p>\n\u003cp>But the tiki trend didn't really take off until World War II, Albala says, when young men deployed to the war's Pacific theater were exposed for the first time to the South Pacific ̶ to Tonga and Fiji and Hawaii. They developed a taste for the tropical, which they passed on to the rest of the nation.\u003c/p>\n\u003cp>\"It was a weird moment in history, when the whole country became fascinated with the South Pacific,\" Albala says, \"just because it was unknown and exotic.\" Rogers and Hammerstein even came out with a \u003ca href=\"http://www.rnh.com/show/97/South-Pacific\">fun musical\u003c/a>. \"Tiki bars and restaurants became wildly popular, Albala says, though they \"made no pretense to being authentically Polynesian.\"\u003c/p>\n\u003cp>\"The menus tended to feature this mish-mosh of pan-Asian fusion dishes,\" Albala says. Many tiki bars, oddly enough, served Chinese food, mostly because back in the '50s, Americans probably didn't know or care much for authentically Polynesian foods, he says. Chinese food was familiar, but still a bit exotic, \"so they must have just decided, 'Well, that's close enough.'\"\u003c/p>\n\u003cp>And although tiki cocktails often feature tropical fruits and flavors, they're entirely American inventions, Albala says. Trader Vic's in Oakland, Calif., \u003ca href=\"http://tradervics.com/the-history-of-trader-vics/\">claims credit \u003c/a>for inventing the now-famous Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_112025\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg\" alt=\"A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai.\" width=\"1296\" height=\"2000\" class=\"size-full wp-image-112025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-400x617.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-800x1235.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-768x1185.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-1180x1821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-960x1481.jpg 960w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai. \u003ccite>( Jim Heimann Collection/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, tiki decor draws from Pacific cultures. Tiki, after all, is a Maori word for a type of stone or wooden carving found throughout the islands. But the tiki bar \"is just taking all those cultures and putting them all in a blender and blending it all together to create this Isle of Tiki, which is this mythical place where tiki bars come from,\" says \u003ca href=\"https://twitter.com/kalewa\">Kalewa Correa\u003c/a>, a curator at the Smithsonian's Asian Pacific Islander Center.\u003c/p>\n\u003cp>The man working the real blender at Archipelago, owner Owen Thomson, concurs. Tiki bars, he says, have always been \"three steps removed from anything actually Polynesian.\" At his modern tiki bar, he says, \"it's more about re-creating a piece of Americana, of that 1950s, 1960s style.\"\u003c/p>\n\u003cp>And, it's about re-creating \"that whole ethos of escapism,\" Thomson says. \"One of the reasons you're seeing tiki bars pop up all over America again is because ... all of us [are] staring at our phones all day, wrapped up in whatever stressful thing.\" The tiki bar gives us a reason to sort of step out of your daily life, he adds. \"There's island music and big fruity rum drinks, thatch and bamboo everywhere and you just kind of like, let it all go for a bit.\"\u003c/p>\n\u003cp>Letting it go — that's something Type-A D.C. folks like me should probably do more often. But here's the thing: I'm drinking a piña colada out of a ceramic mug that's shaped like what's actually an important cultural symbol for the Hawaiians and the Maori and the Samoans. And that's something I should probably pause and consider for a minute, says Correa from the Smithsonian.\u003c/p>\n\u003cp>\"What you're looking at — the carvings are either representations of gods, or they're representations of ancestors,\" he says. \"So if we were to put that into a context that Americans would understand, it would be like going into a Christian-themed bar\" with drinks served in glasses shaped like the Virgin Mary.\u003c/p>\n\u003cp>Pacific Islanders have, for the most part, ignored this whole trend, Correa says. \"But seeing your ancient gods or your ancestors in a bar somewhere far from where you are — I think that can be hard.\"\u003c/p>\n\u003cp>Seeing his Hawaiian culture commodified and turned into kitsch can feel invalidating, he adds. \"Really at the root of it, it's exploitation,\" he says. \"It's ignoring the real lives, the real culture and the real problems that we do face.\"\u003c/p>\n\u003cp>Tiki bars can also feed into the idea that the islands are just a place to vacation or escape, he says, when in fact, Pacific islanders have real concerns — like climate change threatening their homeland, and their traditional ways of living.\u003c/p>\n\u003cp>Back at the bar, my companion Angelo Villagomez agrees, but up to a point. \"We're seen as a place that's just a tourist destination,\" he says. \"It's only a place that you go to to have fun.\" That doesn't sit well with many islanders, who think of themselves as earnest, hard workers, he says.\u003c/p>\n\u003cp>But he can understand why tourists become so enamored with the islands that they try to re-create the experience at tiki bars and restaurants. \"There is something special about Pacific communities,\" he explains. \"When people visit they do feel welcome, they do feel like they're part of the community.\" The \"Aloha spirit,\" as they call it in Hawaii, is infectious. \"I think bars like the one we're at,\" he says, \"are sort of an attempt by people in the mainland to re-create some of that spirit. And maybe they're kind of re-creating it completely incorrectly. But I do think it comes from a good place.\"\u003c/p>\n\u003cp>Besides, he adds, he's really into his Pineapple of Hospitality. \"I mean, I'm having fun; I've got good food, good rum\" — not to mention a Krazy straw.\u003c/p>\n\u003cp>\"The way we look in the popular culture is more an issue of identity,\" he starts to say before taking a swig of cocktail. But he loses his train of thought. \"Man, this rum is good,\" he says, laughing. \"What was your question again? Because I think rum is the answer.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "These faux-Polynesian bars first became popular in the 1960s. Now, they're making a comeback. But some Pacific Islanders say there is a darker side to these downtown slices of paradise.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Say you want to escape the doldrums of daily life — but you can't quite afford a trip to Hawaii. Why not to head to your local tiki bar for a sample of the South Seas?\u003c/p>\n\u003cp>These faux-Polynesian, palm-thatched rum palaces that were all the rage in the 1960s are now making a comeback. Leading this nouveau-tiki movement are \u003ca href=\"http://www.lostlaketiki.com/\">Lost Lake\u003c/a> and \u003ca href=\"http://threedotschicago.com/\">Three Dots and a Dash in Chicago\u003c/a>, \u003ca href=\"http://leilowhtx.com/\">Lei Low\u003c/a> in Houston and \u003ca href=\"http://beachbumberry.com/latitude29.html\">Latitude 29\u003c/a> in New Orleans.\u003c/p>\n\u003cp>The newest, hippest island-themed establishment in Washington, D.C., is called Archipelago — and it's tiki-kitsch to the max. There are glass fishing floats hanging from the ceiling. A lamp in the corner is shaped like a sexy hula dancer. And by the bar they've got a shrine dedicated to our favorite Hawaii-based TV private investigator, the '80s-tastic \u003ca href=\"http://www.imdb.com/title/tt0080240/mediaviewer/rm3084765440\">Tom Selleck\u003c/a>.\u003c/p>\n\u003cp>When I meet friends — husband-and-wife duo Eden and Angelo Villagomez — for happy hour here, our first drink is a communal one. It's served in a giant, hollowed-out pineapple and garnished with a flaming lime. The concoction inside is mostly rum, with a bit of fruit on top.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Can we please put that fire out?\" says Eden, looking skeptically at the drink. She and her husband are both from the western Pacific island of Saipan, and they tell me that bars in their hometown would never serve anything like this. But Angelo savors what our bartender calls the Pineapple of Hospitality. \"This is potent,\" he informs us, as he slurps with verve, through his neon orange Krazy straw (being careful to avoid the flame). \"I'm feeling that hospitality.\"\u003c/p>\n\u003cp>So how did we end up at this boozy, tropical oasis in the middle of buttoned-up Washington, D.C.? To answer that question, we've got to look back about 80 years, says \u003ca href=\"http://www.pacific.edu/Academics/Schools-and-Colleges/College-of-the-Pacific/Academics/Departments-and-Programs/History/Our-Faculty/Directory/Ken-Albala.html\">Ken Albala\u003c/a>, a professor of food history at the University of the Pacific in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_112024\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg\" alt=\"The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific.\" width=\"568\" height=\"667\" class=\"size-full wp-image-112024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beachcombermenu_enl-ea0e27f4cf1ffd12e3f0047312ffc7755a226621-400x470.jpg 400w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">The menu at Don the Beachcomber from 1943. The restaurant opened in 1934 in LA, kicking off the tiki bar craze. The menu was loosely inspired by the tropical flavors that owner Donn Beach encountered during his travels in the South Pacific. \u003ccite>(California Historical Society/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first tiki bar, called Don the Beachcomber, opened in 1934 in Los Angeles ̶ and it's \u003ca href=\"http://www.donthebeachcomber.com/\">still operating\u003c/a>. It was the brainchild of New Orleans native Ernest Raymond Beaumont Gantt, who traveled the world and explored the Caribbean and the South Pacific, before settling in LA, changing his name to Donn Beach and setting up his namesake restaurant and cocktail lounge. The menu was loosely inspired by the tropical flavors he encountered during his travels.\u003c/p>\n\u003cp>But the tiki trend didn't really take off until World War II, Albala says, when young men deployed to the war's Pacific theater were exposed for the first time to the South Pacific ̶ to Tonga and Fiji and Hawaii. They developed a taste for the tropical, which they passed on to the rest of the nation.\u003c/p>\n\u003cp>\"It was a weird moment in history, when the whole country became fascinated with the South Pacific,\" Albala says, \"just because it was unknown and exotic.\" Rogers and Hammerstein even came out with a \u003ca href=\"http://www.rnh.com/show/97/South-Pacific\">fun musical\u003c/a>. \"Tiki bars and restaurants became wildly popular, Albala says, though they \"made no pretense to being authentically Polynesian.\"\u003c/p>\n\u003cp>\"The menus tended to feature this mish-mosh of pan-Asian fusion dishes,\" Albala says. Many tiki bars, oddly enough, served Chinese food, mostly because back in the '50s, Americans probably didn't know or care much for authentically Polynesian foods, he says. Chinese food was familiar, but still a bit exotic, \"so they must have just decided, 'Well, that's close enough.'\"\u003c/p>\n\u003cp>And although tiki cocktails often feature tropical fruits and flavors, they're entirely American inventions, Albala says. Trader Vic's in Oakland, Calif., \u003ca href=\"http://tradervics.com/the-history-of-trader-vics/\">claims credit \u003c/a>for inventing the now-famous Mai Tai.\u003c/p>\n\u003cfigure id=\"attachment_112025\" class=\"wp-caption aligncenter\" style=\"max-width: 1296px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg\" alt=\"A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai.\" width=\"1296\" height=\"2000\" class=\"size-full wp-image-112025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480.jpg 1296w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-400x617.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-800x1235.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-768x1185.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-1180x1821.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/tradervics_enl-4b504b4f3fc1ce09f19a5ead9d97e3d0efa1a480-960x1481.jpg 960w\" sizes=\"(max-width: 1296px) 100vw, 1296px\">\u003cfigcaption class=\"wp-caption-text\">A menu for Trader Vic's from 1939. The lounge claims credit for having invented the well-known island-themed drink Mai Tai. \u003ccite>( Jim Heimann Collection/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, tiki decor draws from Pacific cultures. Tiki, after all, is a Maori word for a type of stone or wooden carving found throughout the islands. But the tiki bar \"is just taking all those cultures and putting them all in a blender and blending it all together to create this Isle of Tiki, which is this mythical place where tiki bars come from,\" says \u003ca href=\"https://twitter.com/kalewa\">Kalewa Correa\u003c/a>, a curator at the Smithsonian's Asian Pacific Islander Center.\u003c/p>\n\u003cp>The man working the real blender at Archipelago, owner Owen Thomson, concurs. Tiki bars, he says, have always been \"three steps removed from anything actually Polynesian.\" At his modern tiki bar, he says, \"it's more about re-creating a piece of Americana, of that 1950s, 1960s style.\"\u003c/p>\n\u003cp>And, it's about re-creating \"that whole ethos of escapism,\" Thomson says. \"One of the reasons you're seeing tiki bars pop up all over America again is because ... all of us [are] staring at our phones all day, wrapped up in whatever stressful thing.\" The tiki bar gives us a reason to sort of step out of your daily life, he adds. \"There's island music and big fruity rum drinks, thatch and bamboo everywhere and you just kind of like, let it all go for a bit.\"\u003c/p>\n\u003cp>Letting it go — that's something Type-A D.C. folks like me should probably do more often. But here's the thing: I'm drinking a piña colada out of a ceramic mug that's shaped like what's actually an important cultural symbol for the Hawaiians and the Maori and the Samoans. And that's something I should probably pause and consider for a minute, says Correa from the Smithsonian.\u003c/p>\n\u003cp>\"What you're looking at — the carvings are either representations of gods, or they're representations of ancestors,\" he says. \"So if we were to put that into a context that Americans would understand, it would be like going into a Christian-themed bar\" with drinks served in glasses shaped like the Virgin Mary.\u003c/p>\n\u003cp>Pacific Islanders have, for the most part, ignored this whole trend, Correa says. \"But seeing your ancient gods or your ancestors in a bar somewhere far from where you are — I think that can be hard.\"\u003c/p>\n\u003cp>Seeing his Hawaiian culture commodified and turned into kitsch can feel invalidating, he adds. \"Really at the root of it, it's exploitation,\" he says. \"It's ignoring the real lives, the real culture and the real problems that we do face.\"\u003c/p>\n\u003cp>Tiki bars can also feed into the idea that the islands are just a place to vacation or escape, he says, when in fact, Pacific islanders have real concerns — like climate change threatening their homeland, and their traditional ways of living.\u003c/p>\n\u003cp>Back at the bar, my companion Angelo Villagomez agrees, but up to a point. \"We're seen as a place that's just a tourist destination,\" he says. \"It's only a place that you go to to have fun.\" That doesn't sit well with many islanders, who think of themselves as earnest, hard workers, he says.\u003c/p>\n\u003cp>But he can understand why tourists become so enamored with the islands that they try to re-create the experience at tiki bars and restaurants. \"There is something special about Pacific communities,\" he explains. \"When people visit they do feel welcome, they do feel like they're part of the community.\" The \"Aloha spirit,\" as they call it in Hawaii, is infectious. \"I think bars like the one we're at,\" he says, \"are sort of an attempt by people in the mainland to re-create some of that spirit. And maybe they're kind of re-creating it completely incorrectly. But I do think it comes from a good place.\"\u003c/p>\n\u003cp>Besides, he adds, he's really into his Pineapple of Hospitality. \"I mean, I'm having fun; I've got good food, good rum\" — not to mention a Krazy straw.\u003c/p>\n\u003cp>\"The way we look in the popular culture is more an issue of identity,\" he starts to say before taking a swig of cocktail. But he loses his train of thought. \"Man, this rum is good,\" he says, laughing. \"What was your question again? Because I think rum is the answer.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco",
"title": "Bay Area Bites Guide: Five Third-Wave Coffee Shops in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Move over Peet’s and Starbucks. The third wave of coffee, epitomized by transparency around origins and processing methods, light roast profiles, latte art, and made-to-order pour-overs is taking over San Francisco. Once viewed as a commodity, relatively homogenous and inexpensive, coffee is now an artisanal beverage, one that you might have to wait in a long line and pay upwards of $4 for, just for drip. But when you think about the trajectory of coffee, from seed to cup, as industry folks say, it all makes more sense—the price, if not the cult mentality. These five coffee shops get it all right: great sourcing, conscious roasting, careful preparation, friendly service. And they aren’t the only ones; they’re just the ones I’ve had a chance to enjoy over the last month.\u003c/p>\n\u003ch2>Linea Caffe\u003c/h2>\n\u003cfigure id=\"attachment_111853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_coffee-1920.jpg\" alt=\"Linea cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Linea Caffe\u003c/strong> is a tiny corner store, first famous for its waffles, with just a few tables outside on the sidewalk. Inside, master roaster Andrew Barnett, who founded Linea in 2013, is best known for his finesse with espresso roasts, and while there’s an Italian bent to his reputation, frankly, he produces coffees with much more nuance and complexity than the average espresso you’ll find in Italy these days, valuing the beans’ inherent sweetness and specific terroir. Currently on offer for drip are single-origin coffees from Guatemala and Colombia. And if you must drink decaf, this is the place. Barnett blends Swiss water-processed beans from El Salvador and Ethiopia and roasts them to produce a sweet, balanced, even floral cup. An added pleasure is the Heath ceramic mugs the coffees are served in.\u003c/p>\n\u003cfigure id=\"attachment_111855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_int-1920.jpg\" alt=\"Linea interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Linea_ext-1920.jpg\" alt=\"Linea exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Linea_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linea exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lineacaffe.com/\" target=\"_blank\">\u003cstrong>Linea Caffe\u003c/strong>\u003c/a>\u003cbr>\n3417 18\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rDa4le\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 590-3011\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Linea-Caffe-403298279767130\" target=\"_blank\">Linea Caffe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/linea_caffe\" target=\"_blank\">@linea_caffe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lineacaffe/\" target=\"_blank\">lineacaffe\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Stanza\u003c/h2>\n\u003cfigure id=\"attachment_111856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_coffee-new.jpg\" alt=\"Stanza cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_coffee-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Stanza\u003c/strong> is a dimly lit, cozy space, a welcoming respite on a sunny day, especially for its compelling local art exhibits hanging on the walls and its rotating selection of nearby roaster Turning Point’s fine coffees, where roaster Dustin DeMers approaches each coffee creatively and with an appreciation of its origin. Stanza is the only shop on this list that serves coffee roasted by others, allowing a focus on preparation of coffee drinks and service. The morning I stopped in for a cappuccino, I inquired about the Turning Point Gesha, a rare and expensive coffee variety grown mostly in Panama. This version, which is almost certainly sold out by now, was a natural-processed coffee, meaning the coffee cherries were dried whole, as opposed to being pulped, washed and dried. Because it’s typically light-roasted, it’s an unusual choice for an espresso drink, but it actually presented beautifully in milk, which muted its brightness a bit, but enhanced its chocolate tones. And I was only charged for a regular cappuccino, despite the fact that Gesha coffees sell for up to $50 per 12-ounce bag.\u003c/p>\n\u003cfigure id=\"attachment_111858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_int-1920.jpg\" alt=\"Stanza interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Stanza_ext-1920.jpg\" alt=\"Stanza exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Stanza_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stanza exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stanzasf.com/\" target=\"_blank\">\u003cstrong>Stanza Coffee\u003c/strong>\u003c/a>\u003cbr>\n3126 16\u003csup>th\u003c/sup> St. [\u003ca href=\"http://goo.gl/rfP7mR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 553-8966\u003cbr>\nHours: Mon-Fri, 7am-6pm; Sat-Sun, 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/stanzacoffeebar/\" target=\"_blank\">StanzaCoffeeBar\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Four Barrel\u003c/h2>\n\u003cfigure id=\"attachment_111861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg\" alt=\"Four Barrel cappuccino\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_coffee-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Entering \u003cstrong>Four Barrel\u003c/strong>’s roaster and café in the Mission is a little like landing on the set of a Willy Wonka production. The highly stylized space, with an eye toward those for whom coffee is an aesthetic principle more than a wake-up beverage, is roastery in back, café in front, with options for espresso drinks (made with organic, cream-top San Benoit milk) in one line and a slow bar for multiple methods of drip coffees in another, with a tasteful retail display on the side. You can’t go wrong here, unless you’re in a hurry. It’s an experience to be savored, and the people-watching is museum caliber. It’s also possible to get a sense of the roasting operation, which centers on a vintage German roaster that seals the deal on this spot’s hipster cred. Despite all that (or because of it?), the servers are as friendly as can be, happy to explain any lingo to newcomers.\u003c/p>\n\u003cfigure id=\"attachment_111848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg\" alt=\"Four Barrel coffee on shelf in shop\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111848\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_shop-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel coffee on shelf in shop\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4Barrel_int-1920.jpg\" alt=\"Four Barrel interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4Barrel_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Barrel interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">\u003cstrong>Four Barrel Coffee\u003c/strong>\u003c/a>\u003cbr>\n375 Valencia St. [\u003ca href=\"http://goo.gl/XDcTPX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 252-0800\u003cbr>\nHours: Daily, 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Four-Barrel-Coffee/111745868854244\" target=\"_blank\">Four Barrel Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fourbarrel\" target=\"_blank\">@fourbarrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fourbarrelcoffee/\" target=\"_blank\">fourbarrelcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Acre Coffee\u003c/h2>\n\u003cfigure id=\"attachment_111849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_coffee-1920.jpg\" alt=\"Acre cappuccino\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111849\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_coffee-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Acre\u003c/strong> in San Francisco is the urban branch of a Petaluma coffee roaster that was an immediate hit after it took off in 2011, mostly for its single-origin, very small-lot coffees roasted light to medium, but also for its relaxed, rustic vibe. The SF shop is more of a gun-metal gray and sleek white experience, but nonetheless casual. Whether intentional or not, latte art here is sort of anti-hipster, with a simple circle of foam on top, as opposed to the typical fancy milk-flora. I can’t confirm that this is consistently the case at this branch—perhaps the barista just didn’t know how to make swirly flowers or hearts—but it was kind of refreshing, with an uncompetitive air. And delicious, too, of course.\u003c/p>\n\u003cfigure id=\"attachment_111850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Acre_int-1920.jpg\" alt=\"Acre interior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Acre_int-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acre interior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com/\" target=\"_blank\">\u003cstrong>Acre Coffee\u003c/strong>\u003c/a>\u003cbr>\n525 Golden Gate Ave. [\u003ca href=\"http://goo.gl/HSvS24\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 431-4421\u003cbr>\nHours: Mon-Fri, 7am-4pm; closed Sat-Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AcreCoffee?fref=ts\" target=\"_blank\">Acre Coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/acrecoffee/\" target=\"_blank\">acrecoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003ch2>Hearth\u003c/h2>\n\u003cfigure id=\"attachment_111851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg\" alt=\"Hearth cappuccino\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_coffee-1920-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth cappuccino \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hearth\u003c/strong> is the place to go when you want food with your coffee. Their website indicates that they’re a roaster first, but when you walk in the light-filled Castro shop, the first hit is, most certainly, “bakery.” And it would be a crime to leave without at least one homemade butter croissant, brie en croûte, or wild boar Danish, all made daily on site using Giusto’s organic flours. No apologies for this digression, but Hearth is also a destination coffee-roaster, with a rotating selection of origins, all roasted to medium, as opposed to usual third-wave tendency toward light. Medium roasts are particularly good for espresso drinks, but also show off, and sometimes tame, the fruit-forward presentation of natural-processed coffees, such as the single-farm Ethiopia I recently had there. (Cooperatively produced, rather than single-farm, coffees are the norm in Ethiopia, so this was a chance to try a coffee whose lineage was tightly controlled all along the way.) And I left with a loaf of pain au levain and couple of salt bagels, to boot.\u003c/p>\n\u003cfigure id=\"attachment_111852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/Hearth_ext-1920.jpg\" alt=\"Hearth exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/Hearth_ext-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hearth exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://hearthsf.com/\" target=\"_blank\">\u003cstrong>Hearth\u003c/strong>\u003c/a>\u003cbr>\n3985 17\u003csup>th\u003c/sup> St\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"http://goo.gl/3ron43\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: n/a\u003cbr>\nHours: Mon-Tue, 7am-3pm; Wed-Fri, 7am-9:30pm; Sat-Sun, 8am-6pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hearthcoffee\" target=\"_blank\">@hearthcoffee\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Guide to Healthy Fast Food in the Bay Area",
"title": "A Guide to Healthy Fast Food in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>This article was originally published Aug. 2016. It was updated Jan. 2020.\u003c/em>\u003c/p>\n\u003cp>Healthy fast food used to seem like an oxymoron, but no more. Noticing a gap between fast food joints like McDonald's and Taco Bell and high-end restaurants like the ones reviewed by Zagat, more than a few entrepreneurs and chefs have jumped in to fill that space—often offering seasonal and local ingredients in a healthier package, but without the wait time or price tag (or frills) of their upscale competitors.\u003c/p>\n\u003cp>It's no coincidence that the number of healthy fast food restaurants is on the rise. Backed by funding and big plans, quite a few chains are busy expanding into the Bay Area, even as new one-off spots open.\u003c/p>\n\u003cp>When you're looking for a fast and healthy dinner, check out some of these delicious options. And if we missed your favorite, add it in the comments.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lemonadela.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Lemonade\u003c/strong>\u003c/a> \u003cstrong>(Multiple locations):\u003c/strong> A SoCal classic, Lemonade expanded into the Bay Area in 2016. There are now locations in Burlingame, Walnut Creek, Palo Alto and San Francisco. The food is similar to the L.A. locations, which offer ready-made dishes with local ingredients in a cafeteria setting. Go down the line and pick out your sides, meat, soups, sandwiches, and desserts. A warning: It may be fast, healthy, and tasty, but you'll want to just keep adding things to your order as you go—and those prices can add up too.\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.tendergreens.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tender Greens\u003c/a> (Multiple locations)\u003c/strong>: With four Bay Area locations, another opening any day in Santa Clara, Tender Greens is expanding its \"fine casual\" dining north from its Los Angeles founding. In fact, a big expansion has been in the works since the restaurant chain went through a round of investment in 2015. The idea behind Tender Greens was to offer fine dining, but without the fine dining frills or price tags. That means you should expect plates like chipotle barbeque chicken or grilled albacore—all for $12. (Each location is run independently by its own team of chefs and staff, so the menus vary.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.panerabread.com\" target=\"_blank\" rel=\"noopener noreferrer\">Panera\u003c/a> (Multiple locations)\u003c/strong>: It may be known as a bakery—and the muffins and pastries are certainly excellent—but Panera also delivers fresh sandwiches, salads, smoothies, and entrees like mac n' cheese or yogurt and granola for breakfast. While the menu at its dozen Bay Area locations does change occasionally, this is first-and-foremost a soup and salad stop. Get your soup in a bread bowl for the full bakery flavor.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.plutosfreshfood.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pluto's\u003c/a> (Multiple locations)\u003c/strong>: Started in the Marina back in 1995, before the healthy fast food craze took hold, Pluto's can seem older and less trendy than its counterparts, but the food is just as good. (And inexpensive.) Today there are nine locations, with four in the Bay Area. Primarily known for its salad bar and carving station, Pluto's also has sides like mac n' cheese and house-made desserts. Walk down the cafeteria-style line to make your custom salad and plate, or order from the space-themed menu.\u003c/p>\n\u003cfigure id=\"attachment_111655\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\">\u003cimg class=\"size-full wp-image-111655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg\" alt=\"Two dinners at Urban Plates\" width=\"750\" height=\"808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n.jpg 750w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/13882312_1112985815414906_2289930491859888251_n-400x431.jpg 400w\" sizes=\"(max-width: 750px) 100vw, 750px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two dinners at Urban Plates \u003ccite>(Courtesy of Urban Plates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://urbanplates.com\" target=\"_blank\" rel=\"noopener noreferrer\">Urban Plates\u003c/a> (Dublin and Pleasant Hill)\u003c/strong>: Another native of Southern California, Urban Plates has moved north with two locations so far. Urban Plates also operates a cafeteria-style line-up of sides, main dishes, salads, and braises. The sides tend to rotate with the seasons, while the main dishes feature things like grass-fed steaks and local pork ribs. Notably, Urban Plates also offers local beers and wine. And is well-known for its large dessert and pastry selection.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lyfekitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lyfe Kitchen\u003c/a> (Palo Alto)\u003c/strong>: [CLOSED] A national company, Lyfe Kitchen was launched by two former McDonald's executives to bring sustainable and nutritional fast food to the masses. (Frozen food company Luvo was a spin-off of Lyfe.) But the company shut its Bay Area locations down in 2018. On the upside, \u003ca href=\"https://www.mendocinofarms.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Mendocino Farms\u003c/a> — which offers sandwiches, salads and soups — has been expanding around the Northern California and took over the Palo Alto spot.\u003c/p>\n\u003cfigure id=\"attachment_111651\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\">\u003cimg class=\"size-full wp-image-111651\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg\" alt=\"Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \" width=\"1024\" height=\"936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-400x366.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-800x731.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-768x702.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/20160525_LocoLOakland_Brekkie-Egg-in-the-Hole-French-Toast-Holes-Yogurt-and-Granola-Fresh-Fruit-Hot-Coffee-Green-Juice_AudreyMa-1745-1024x936-960x878.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brekkie Egg in the Hole, French Toast Holes, Yogurt and Granola, Fresh Fruit, Coffee, and Green Juice. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.welocol.com/\" target=\"_blank\" rel=\"noopener noreferrer\">LocoL\u003c/a> (delivery/catering)\u003c/strong>: [CLOSED] Though LocoL closed both its Bay Area locations and its spot in L.A., the company says its focusing now on catering. You can order LocoL through the website or have at your event. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\" rel=\"noopener noreferrer\">The food is semi-classic fast food\u003c/a>—burgers and bowls—but with a twist, as you'd expect from the founder of Kogi BBQ. The idea is that for just a few dollars you can get delicious and community-based healthy food made from good ingredients. And also French toast holes.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.smart-alecs.info/\" target=\"_blank\" rel=\"noopener noreferrer\">Smart Alec's\u003c/a> (Berkeley)\u003c/strong>: [CLOSED] Smart Alec's slogan was \"intelligent fast food.\" And that's pretty much what it delivered: smart burgers, salads, and sides. While it started as primarily a vegetarian restaurant, Smart Alec's had a range of burgers too before shutting down in 2016 due to increased costs and rent. \u003ca href=\"https://www.superduperburgers.com/\" rel=\"noopener noreferrer\" target=\"_blank\">Super Duper\u003c/a> has since taken over the location on Telegraph Avenue with its burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eatsa.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Eatsa\u003c/a> (San Francisco)\u003c/strong>: [CLOSED] Eatsa \u003ca href=\"https://ww2.kqed.org/futureofyou/2015/08/18/san-franciscos-newest-fast-food-healthy-cheap-and-served-by-robots/\" target=\"_blank\" rel=\"noopener noreferrer\">drew headlines for its automated, robot-driven approach to service\u003c/a>. But the restaurant shut down its locations last year and turned into a tech company, selling its technology to other operators.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asianbox.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Asian Box\u003c/a> (San Francisco, Mountain View, Burlingame, San Jose and Palo Alto)\u003c/strong>: The Vietnamese fast food restaurant has six Bay Area locations and four in Southern California. (And plans for seven more Asian Boxes.) The menus will vary slightly, with some offering a cocktail menu, but the fundamental idea remains the same: a sustainable street food with local sourcing of ingredients. Build your own box starting with rice, noodles, or salad, and add beef, pork, chicken, tofu, and a range of toppings and sauces.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tamarind Hall: Thai Street Food in North Beach",
"title": "Tamarind Hall: Thai Street Food in North Beach",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>An Italian friend of mine likes to say, “When in Rome, do as the Romanians do.” Over the years, this has encouraged me to seek out sushi in Italy, hamburgers in Shanghai and, most recently, Thai food in San Francisco’s North Beach, the city’s neighborhood with the greatest concentration of Italian restaurants and shops. \u003c/p>\n\u003cp>This lovely spot has upbeat music piped in as a backdrop for the dramatic, flavor-saturated food, modeled after chef-owner Salisa Skinner’s family cooking in their Bangkok home. Though she went off to study law, then worked for some time in intellectual property, these recipes that infused her consciousness have inspired the menu at Tamarind Hall, a dream for which she quit her day job to realize.\u003c/p>\n\u003cp>On the walls, giant oil paintings by Skinner’s sister Air invoke a sense of quiet power, which mirrors the food.\u003c/p>\n\u003cfigure id=\"attachment_111451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Salisa-1920.jpg\" alt=\"Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two ways to go in planning a meal here, equally compelling. One is to make a meal of appetizers, as this section of the menu is large and designed for sharing. Or target the also-generously portioned main courses. We chose the former, simply in order to try more dishes.\u003c/p>\n\u003cp>We started with yum kai dao, an instant classic: two fried duck eggs topped with homemade chile jam, and house-cured bacon.\u003c/p>\n\u003cfigure id=\"attachment_111446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/eggs-1920.jpg\" alt=\"Fried duck eggs with chile jam and house-cured bacon.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried duck eggs with chile jam and house-cured bacon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two cocktails paired beautifully with these aggressive, yet integrated, flavors: the Thai mango mojito with Bacardi mango rum, lime juice, soda and fresh mango, and the Siamese g-spot, with Cazadores blanco tequila, St. Germain, and lychee and grapefruit juices. In fact, these drinks go well with the whole menu, especially dishes that contain fish sauce and citrus, which is most of them. \u003c/p>\n\u003cfigure id=\"attachment_111449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mojito-1920.jpg\" alt=\"Mango mojito\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango mojito \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gspot-1920.jpg\" alt=\"Siamese g-spot\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siamese g-spot \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We followed this with the mango salad, a bright, sweet green salad laden with slices of fresh mango, fried onions, cherry tomatoes, and roasted peanuts, topped with sesame-crusted anchovies. This was a good counterpoint for chicken satay, served with a mild (homemade) peanut sauce.\u003c/p>\n\u003cfigure id=\"attachment_111450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/salad-1920.jpg\" alt=\"Mango salad with sesame-crusted anchovies.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango salad with sesame-crusted anchovies. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/satay-1920.jpg\" alt=\"Chicken satay with homemade peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken satay with homemade peanut sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest hit of the night, besides the homemade mango sorbet our son ended on, was the e-saan sausage (also homemade), ground pork with lemongrass and chiles, grilled and chopped for easy tucking into crisp iceberg lettuce leaves. \u003c/p>\n\u003cfigure id=\"attachment_111453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sausage-1920.jpg\" alt=\"Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fried tofu was another big hit, large cubes flash-fried, crispy on the outside and tender-soft inside. The cubes are stacked as a pyramid and sprinkled with sweet chile sauce and shredded nori.\u003c/p>\n\u003cfigure id=\"attachment_111455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/tofu-1920.jpg\" alt=\"Fried tofu pyramid.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried tofu pyramid. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full to consider dessert, but the seven-year-old was not, and he singlehandedly devoured the aforementioned homemade mango sorbet, delightfully presented in a frozen mango half, scooped out, the whole shebang slathered in whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_111454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sorbet-1920.jpg\" alt=\"Homemade mango sorbet.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade mango sorbet. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is attentive and prompt, even when the place starts to fill up around 7pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All in all, this is a gracious new North Beach option and a worthy alternative to the usual restaurant suspects. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarindhall.com/\" target=\"_blank\">\u003cstrong>Tamarind Hall\u003c/strong>\u003c/a>\u003cbr>\n1268 Grant Ave. [\u003ca href=\"https://goo.gl/2OWtQq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 866-6337\u003cbr>\nHours: Mon-Wed, 11:30am-2:30pm and 5-10pm; Thu-Fri, 11:30am-2:30pm and 5-midnight; Sat, 11:30am-midnight; Sun, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tamarindhall/?ref=hl\" target=\"_blank\">Tamarind Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TamarindHall\" target=\"_blank\">@TamarindHall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/tamarindhallsf/\" target=\"_blank\">tamarindhallsf\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $10-$19)\u003c/p>\n\n",
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"excerpt": "Tamarind Hall offers boldly flavored Thai food in San Francisco’s Little Italy.",
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"title": "Tamarind Hall: Thai Street Food in North Beach | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>An Italian friend of mine likes to say, “When in Rome, do as the Romanians do.” Over the years, this has encouraged me to seek out sushi in Italy, hamburgers in Shanghai and, most recently, Thai food in San Francisco’s North Beach, the city’s neighborhood with the greatest concentration of Italian restaurants and shops. \u003c/p>\n\u003cp>This lovely spot has upbeat music piped in as a backdrop for the dramatic, flavor-saturated food, modeled after chef-owner Salisa Skinner’s family cooking in their Bangkok home. Though she went off to study law, then worked for some time in intellectual property, these recipes that infused her consciousness have inspired the menu at Tamarind Hall, a dream for which she quit her day job to realize.\u003c/p>\n\u003cp>On the walls, giant oil paintings by Skinner’s sister Air invoke a sense of quiet power, which mirrors the food.\u003c/p>\n\u003cfigure id=\"attachment_111451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Salisa-1920.jpg\" alt=\"Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Salisa-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Salisa Skinner with one of her sister Air’s large oil paintings. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two ways to go in planning a meal here, equally compelling. One is to make a meal of appetizers, as this section of the menu is large and designed for sharing. Or target the also-generously portioned main courses. We chose the former, simply in order to try more dishes.\u003c/p>\n\u003cp>We started with yum kai dao, an instant classic: two fried duck eggs topped with homemade chile jam, and house-cured bacon.\u003c/p>\n\u003cfigure id=\"attachment_111446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/eggs-1920.jpg\" alt=\"Fried duck eggs with chile jam and house-cured bacon.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/eggs-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried duck eggs with chile jam and house-cured bacon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Two cocktails paired beautifully with these aggressive, yet integrated, flavors: the Thai mango mojito with Bacardi mango rum, lime juice, soda and fresh mango, and the Siamese g-spot, with Cazadores blanco tequila, St. Germain, and lychee and grapefruit juices. In fact, these drinks go well with the whole menu, especially dishes that contain fish sauce and citrus, which is most of them. \u003c/p>\n\u003cfigure id=\"attachment_111449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/mojito-1920.jpg\" alt=\"Mango mojito\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/mojito-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango mojito \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/gspot-1920.jpg\" alt=\"Siamese g-spot\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/gspot-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siamese g-spot \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We followed this with the mango salad, a bright, sweet green salad laden with slices of fresh mango, fried onions, cherry tomatoes, and roasted peanuts, topped with sesame-crusted anchovies. This was a good counterpoint for chicken satay, served with a mild (homemade) peanut sauce.\u003c/p>\n\u003cfigure id=\"attachment_111450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/salad-1920.jpg\" alt=\"Mango salad with sesame-crusted anchovies.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/salad-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango salad with sesame-crusted anchovies. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/satay-1920.jpg\" alt=\"Chicken satay with homemade peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111452\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/satay-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken satay with homemade peanut sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the biggest hit of the night, besides the homemade mango sorbet our son ended on, was the e-saan sausage (also homemade), ground pork with lemongrass and chiles, grilled and chopped for easy tucking into crisp iceberg lettuce leaves. \u003c/p>\n\u003cfigure id=\"attachment_111453\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sausage-1920.jpg\" alt=\"Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sausage-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade e-saan sausage and stacks of iceberg lettuce leaves to roll it up in. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fried tofu was another big hit, large cubes flash-fried, crispy on the outside and tender-soft inside. The cubes are stacked as a pyramid and sprinkled with sweet chile sauce and shredded nori.\u003c/p>\n\u003cfigure id=\"attachment_111455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/tofu-1920.jpg\" alt=\"Fried tofu pyramid.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111455\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/tofu-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried tofu pyramid. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full to consider dessert, but the seven-year-old was not, and he singlehandedly devoured the aforementioned homemade mango sorbet, delightfully presented in a frozen mango half, scooped out, the whole shebang slathered in whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_111454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/sorbet-1920.jpg\" alt=\"Homemade mango sorbet.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111454\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/sorbet-1920-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade mango sorbet. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service is attentive and prompt, even when the place starts to fill up around 7pm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, this is a gracious new North Beach option and a worthy alternative to the usual restaurant suspects. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamarindhall.com/\" target=\"_blank\">\u003cstrong>Tamarind Hall\u003c/strong>\u003c/a>\u003cbr>\n1268 Grant Ave. [\u003ca href=\"https://goo.gl/2OWtQq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 866-6337\u003cbr>\nHours: Mon-Wed, 11:30am-2:30pm and 5-10pm; Thu-Fri, 11:30am-2:30pm and 5-midnight; Sat, 11:30am-midnight; Sun, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tamarindhall/?ref=hl\" target=\"_blank\">Tamarind Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TamarindHall\" target=\"_blank\">@TamarindHall\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/tamarindhallsf/\" target=\"_blank\">tamarindhallsf\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
"title": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ",
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"description": "Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. ",
"title": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide: 5 Popular Spots to Get a Good Falafel South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Delicious, filling, and healthy, falafels have been enjoyed as a Middle Eastern street food for centuries. Whether served over a wholesome salad or stuffed with vegetables into a pita pocket and drizzled with tahini dressing, the chickpea fritters are enjoyed by vegans and non-vegetarians alike. Along the San Francisco Peninsula and in the South Bay Area, there are a number of wildly popular shops serving falafel plates and wraps. In addition to the established landmarks, there are some promising newcomers not to be missed. Here are five popular spots to get a good falafel south of San Francisco. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Dish n’ Dash\u003c/h2>\n\u003cfigure id=\"attachment_111383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishDashPita.jpg\" alt=\"A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishDashPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with baba ganoush and tabbouleh at Dish n Dash in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The original Dishdash restaurant in Sunnyvale serves authentic Middle Eastern dishes in an elegantly decorated dining room. The Dish n’ Dash family of restaurants builds on its sister restaurant’s popularity and serves a menu of plates and wraps in a much more casual setting. Falafels can be enjoyed in a number of different ways including a pita, wrap, and salad. Entrees also come with your choice of two delicious Middle Eastern side dishes such as tabbouleh, baba ganoush and hummus. Not to be missed are a selection of sauces, such as the creamy tahini dressing which is a perfect pairing to the fluffy falafels and crisp vegetables in your pita.\u003c/p>\n\u003cfigure id=\"attachment_111384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DishnDash.jpg\" alt=\"Customers review the menu before ordering at Dish n Dash.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DishnDash-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers review the menu before ordering at Dish n Dash. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dishndashrestaurant.com/\" target=\"_blank\">\u003cstrong>Dish n’ Dash\u003c/strong>\u003c/a>\u003cbr>\n736 N Mathilda Ave. [\u003ca href=\"https://goo.gl/7bo6OV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 530-9200\u003cbr>\nHours: Mon-Sat 11am-9pm; Closed on Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Dishndash\" target=\"_blank\">Dish n’ Dash Sunnyvale\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DishNDashFood?lang=en\" target=\"_blank\">@DishNDashFood\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel’s Drive In\u003c/h2>\n\u003cfigure id=\"attachment_111390\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsPita.jpg\" alt=\"The falafel pita value combination with a banana shake.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel pita value combination with a banana shake. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Jose restaurant has been a wildly popular landmark for freshly made falafel sandwiches and other Middle Eastern specialties since opening in 1966. The iconic restaurant has been showcased on \"Diners, Drive-Ins and Dives” and has a loyal fan following for its falafel pita and banana milkshakes. The falafel and milkshake combination is so popular, the menu features the two as a value combination for just under $10. If you’ve never been, go now, and be sure to order the milkshake combination.\u003c/p>\n\u003cfigure id=\"attachment_111389\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg\" alt=\"Customers in line at Falafel’s Drive In in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalaffelsDriveIn-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers in line at Falafel’s Drive In in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelsdrivein.com/\" target=\"_blank\">\u003cstrong>Falafel’s Drive In\u003c/strong>\u003c/a>\u003cbr>\n2301 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/oqNGzT\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 294-7886\u003cbr>\nHours: Mon-Sat 10am-8pm; Sun 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FalafelsDriveIn/?fref=ts\" target=\"_blank\">Falafel’s Drive In\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafel Stop\u003c/h2>\n\u003cfigure id=\"attachment_111388\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStopPita.jpg\" alt=\"A falafel pita with spicy tahini at Falafel stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStopPita-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel pita with spicy tahini at Falafel stop. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Night or day, a large gathering of hungry customers can be found waiting to pick up their order fresh out of the kitchen at Falafel Stop in Sunnyvale. The restaurant serves a vegetarian menu of Middle Eastern dishes including freshly prepared falafels served in a pita with homemade tahini and a hot chili sauce. The restaurant also serves a menu of grilled meats out of a separate kitchen window. The delicious pita stuffed with dense falafels drizzled with tahini, crisp cucumbers and pickles is well worth enduring the long wait.\u003c/p>\n\u003cfigure id=\"attachment_111387\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafelStop.jpg\" alt=\"Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111387\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafelStop-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait on line to pickup their order from the kitchen at Falafel Stop in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.falafelstop.biz/\" target=\"_blank\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>\u003cbr>\n1325 Sunnyvale Saratoga Rd. [\u003ca href=\"https://goo.gl/P2zAUC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94087\u003cbr>\nPh: (408) 735-7182\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Falafel-Stop-485276381500600/?fref=ts\" target=\"_blank\">Falafel Stop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FalafelStop\" target=\"_blank\">@FalafelStop\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Falafelle\u003c/h2>\n\u003cfigure id=\"attachment_111386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/FalafellePlate.jpg\" alt=\"A falafel plate at Falafelle.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/FalafellePlate-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel plate at Falafelle. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This fairly new and small restaurant in Belmont is growing in popularity for their warm hospitality and a menu of fresh and healthy Middle Eastern dishes. The combination platter is the best way to enjoy and admire all the colors and flavors the small shop has to offer. The dish features freshly prepared falafels which are dark and crispy on the outside but remain moist and fluffy inside. The falafels are served with various sides such as a crisp cucumber and tomato salad and an incredibly smooth and rich hummus.\u003c/p>\n\u003cfigure id=\"attachment_111385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/Falafelle.jpg\" alt=\"Inside Falafelle in Belmont.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/Falafelle-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Falafelle in Belmont. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://squareup.com/store/falafelle\" target=\"_blank\">\u003cstrong>Falafelle\u003c/strong>\u003c/a>\u003cbr>\n1035 Ralston Ave. [\u003ca href=\"https://goo.gl/CGbih4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBelmont, CA 94002\u003cbr>\nHours: Tue-Sat 11am-3:30pm and 5:30-8:30pm; Closed on Sunday and Monday\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/falafelleus\" target=\"_blank\">@Falafelleus\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Mr. Falafel\u003c/h2>\n\u003cfigure id=\"attachment_111392\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafelWrap.jpg\" alt=\"A falafel wrap at Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafelWrap-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel wrap at Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small store in Morgan Hill prepares a delicious and inexpensive falafel wrap along with a menu of Mediterranean dips and salads. The wrap starts with freshly fried falafels which have a great crunch while remaining moist and crumbly on the inside. The falafels are wrapped with diced cucumbers, tomatoes and a rich tahini sauce in lavash which is then grilled giving the flatbread a great crunch and smoky flavor. For a few dollars more, the falafel deluxe adds hummus, roasted eggplants and potatoes.\u003c/p>\n\u003cfigure id=\"attachment_111391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/MrFalafel.jpg\" alt=\"Inside Mr. Falafel in Morgan Hill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/MrFalafel-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Mr. Falafel in Morgan Hill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://mrfalafel.net/\" target=\"_blank\">\u003cstrong>Mr. Falafel\u003c/strong>\u003c/a>\u003cbr>\n17455 Monterey Rd. [\u003ca href=\"https://goo.gl/OzDd0o\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMorgan Hill, CA 95037\u003cbr>\nPh: (408) 778-7777\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mr-Falafel-124946817521403/?fref=ts\" target=\"_blank\">Mr. Falafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"title": "Guide: Some of the Best Things to Eat at Outside Lands 2016",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "111259 http://ww2.kqed.org/bayareabites/?p=111259",
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"excerpt": "We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, the main attraction at a music festival is generally the music -- and this year's \u003ca href=\"http://www.sfoutsidelands.com\" target=\"_blank\">Outside Lands\u003c/a>, with headliners Radiohead, LCD Soundsystem, and Lionel Richie, promises plenty. But let's be real, this is San Francisco. Food -- from corn dogs to a gourmet five-course feast -- is nearly always going to edge its way to center stage. Outside Lands, now in its eighth year, is probably the best example of this: What began as a few Willy Wonka-esque areas devoted to chocolate, beer and bacon has grown over the past few years into a full-blown smorgasbord of culinary hedonism: Liquid nitrogen-dipped ice cream tacos? A thin-crust pizza the size of your torso? Fresh Maine lobster roll and a $25 pour of sauvignon blanc? Right this way.\u003c/p>\n\u003cp>We here at Bay Area Bites sacrificed our stomachs on the first day of the fest to try as many options as possible -- with an emphasis on the newcomers. It's a tough job, but somebody's gotta do it. Here's the best of the best.\u003c/p>\n\u003cp>\u003cstrong>Best way to fight the cold (or a hangover): \u003ca href=\"http://www.itaniramen.com\" target=\"_blank\">Itani Ramen\u003c/a>, $13\u003c/strong>\u003cbr>\nNew to the festival this year, this Oakland ramen shop is the brainchild of chef/namesake Kyle Itani, who happily explained how he had rigged his usual ramen recipe for a festival environment: by portioning out individual servings of fresh noodles, shocking them in ice water, and packaging them with toppings -- corn, green onion, nori -- before adding them to one of two broths, steaming behind him in 12-quart pots. The buttery shoyu (pork broth) option comes with chicken soboro (savory ground chicken), bamboo shoots, and bean sprouts; it was perfectly rich without being overwhelming salty. The veggie option was a thinner yet smokier miso broth, with a generous serving of spinach and the addition of chili oil. Only thing missing? No marinated soft-boiled eggs. Itani said they were working on it.\u003c/p>\n\u003cfigure id=\"attachment_111268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111268\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-veg.jpg\" alt=\"Itani Miso Veggie Ramen \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Itani Miso Veggie Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111267\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ramen-chix.jpg\" alt=\"Shoyu Butter Chicken Ramen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ramen-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu Butter Chicken Ramen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best deli sandwich: \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\" target=\"_blank\">Split Pea Seduction\u003c/a> Rotisserie-Grilled Puerto Rican Pork, $14\u003c/strong>\u003cbr>\nYou can generally tell you're in for a good sandwich when you got to a stand by following your nose. This sandwich called to us from the fragrantly smoking rotisserie pit directly adjacent to the stand, and the finished product did not disappoint -- arugula, heirloom tomato slices, and a swipe of citrusy mayo across a chewy french roll from local \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama bakery\u003c/a>. Other options include a shaken stone fruit salad and, obviously, generous portions of hot split pea soup. Overall, one of the few places I actually saw green things on a menu.\u003c/p>\n\u003cfigure id=\"attachment_111280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111280\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-sandwich.jpg\" alt=\"Rotisserie Grilled Puerto Rican Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-sandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rotisserie Grilled Puerto Rican Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111271\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pork-roasting-spit.jpg\" alt=\"Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pork-roasting-spit-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilling the Puerto Rican Pork on the rotisserie at Split Pea Seduction \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best family business that's also churning out great munchies: \u003ca href=\"http://www.thefarmerswifesonoma.com/#the-farmers-wife\" target=\"_blank\">The Farmer's Wife\u003c/a> Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich, $12\u003c/strong>\u003cbr>\nAnother local favorite making its Outside Lands debut, this award-winning sandwich stand has become a well-loved staple at farmer's markets around Sonoma County on the strength of its simple pairings of apples, cheeses and meats. It helps that purveyor Kendra Kolling -- who notes with a smile that she can't reveal her secret and almost upsettingly satisfying three-cheese blend; even her employees don't know it -- is actually a farmer's wife: Husband Paul Kolling is the owner of \u003ca href=\"http://www.nanamae.com/\" target=\"_blank\">Nana Mae's Organics\u003c/a> and the grandson of Nana Mae herself. The apple farm the couple runs in Sebastopol makes them the fourth generation of a farming family; their daughters, who were dunking apples in high-quality caramel nearby, are the fifth. As for the sandwiches: This is stoner food done right. I was surprisingly satisfied by the most simple option, a sliced Gravenstein, perfectly melted cheese and a smear of clover flower honey on a thick slight of toasted organic sourdough, though Kolling also boasts award-winning chorizo and other carnivorous additions.\u003c/p>\n\u003cfigure id=\"attachment_111269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111269\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/grilled-cheese-apples.jpg\" alt=\"The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/grilled-cheese-apples-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Farmer's Wife Gravenstein Apple and Wildflower Honey Grilled Cheese Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best use of liquid nitrogen: \u003ca href=\"http://www.rockosicecreamtacos.com\" target=\"_blank\">Rocko's Ice Cream Tacos\u003c/a>, $7\u003c/strong>\u003cbr>\nBack for their second year, this food truck serves up the ice cream creations of your childhood dreams. Pick a house-made ice cream flavor -- I went with salted caramel, which was refreshingly not overly sweet -- and the almost too-eager employees at Rocko's will scoop it lovingly into a small waffle taco shell, then dunk it in the dip of your choosing (I went dark chocolate). Then you can opt for a superfluous-seeming sprinkling of nuts or pretzels, and the whole thing is topped off by a blast of liquid nitrogen. For the price, it's a whole lot of youthful fantasy wrapped in a literal chocolate shell. Wish we could pair it with warmer weather, but: This is Outside Lands, friends. No such luck.\u003c/p>\n\u003cfigure id=\"attachment_111275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111275\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco1.jpg\" alt=\"Rocko's Ice Cream Taco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Taco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111274\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ice-cream-taco.jpg\" alt=\"Rocko's Ice Cream Tacos\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ice-cream-taco-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rocko's Ice Cream Tacos dipped in liquid nitrogen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best veggie haven: \u003ca href=\"http://biniskitchen.com\" target=\"_blank\">Bini's Kitchen\u003c/a> Veggie Momos (Nepalese Dumplings), $12 for combo plate\u003c/strong>\u003cbr>\nYet another newcomer to OSL, this longtime favorite at Off the Grid nights had a serious line every time I walked by it, for good reason: Serving up perfectly chewy, savory dumplings (stuffed with either veggies or turkey) topped with creamy tomato-cilantro sauce in generous portions provides a welcome respite from some of the more precious culinary experiences available at Outside Lands: It's homey, solid grub. The veggie dumplings and combination chicken-and-curried rice plate didn't disappoint either.\u003c/p>\n\u003cfigure id=\"attachment_111290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/emma-momos-final.jpg\" alt=\"The turkey dumplings and combination chicken-and-curried rice plate.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/emma-momos-final-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The veggie dumplings and combination chicken-and-curried rice plate. \u003ccite>(Emma Silvers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best late-night sugar boost: \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> Hot Chocolate with Homemade Marshmallows, $7\u003c/strong>\u003cbr>\nWhen you've reached the point in the evening when only a superhuman combination of sugar and a hit of caffeine will keep you going, don't mess with success: Charles Chocolates' crazy-indulgent cup of hot cocoa can feel like actual medicine, with the added bonus of being a hot thing to hold when you can't feel your hands anymore (love you, San Francisco summer!). If you'd rather take said medication in solid form, their fudge brownies never hurt anyone.\u003c/p>\n\u003cfigure id=\"attachment_111293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111293\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg\" alt=\"Charles Chocolates hot chocolate with homemade marshmallows\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/hot-chocolate-charles1-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates hot chocolate with homemade marshmallows\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best splurge: \u003ca href=\"http://woodhousefish.com\" target=\"_blank\">Woodhouse Fish Co.\u003c/a> Lobster Roll, $22\u003c/strong>\u003cbr>\nLong gone are the days when \"festival food\" meant fried things on sticks -- and it seems the pendulum has swung in the opposite direction. If you're going to be annoyed every time you see a gourmet, exorbitant charcuterie plate and wine pairing at Outside Lands, you should probably just stay home. That said, of the indulgences that the $15-and-up category has to offer, the lobster roll from SF's own Woodhouse was the closest thing to self-justifying. Fresh-tasting Maine lobster meat mingled with a light lemon aioli, chives, and a surprising crunch of celery, all stuffed into a thick slab of Texas toast cooked on the griddle with clarified butter. One complaint: For how hyped this year's new \"Outside Clams\" area was in press materials, I was expecting a sign, at least. Just look for Wine Lands, and then follow the sound of people happily slurping barbecued oysters nearby.\u003c/p>\n\u003cfigure id=\"attachment_111270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111270\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/lobster-roll.jpg\" alt=\"Woodhouse Fish Co. Lobster Roll\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/lobster-roll-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Woodhouse Fish Co. Lobster Roll \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111285\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/woodhouse-fish.jpg\" alt=\"Outside Clams - Woodhouse Fish Co.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/woodhouse-fish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Clams - Woodhouse Fish Co. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best antidote for one many cocktails: \u003ca href=\"http://spicypie.com\" target=\"_blank\">Spicy Pie\u003c/a>, any kind of slice\u003c/strong>, $7\u003cbr>\nDon't get me wrong, we were stoked to see Mozzeria -- the wood-fired Neopolitan pizza that's been winning San Francisco over since 2011 -- making its first festival appearance. But when it comes to balancing out a night of questionable choices before you begin the trek home, there's really nothing like a giant, perfectly foldable slice of pizza from the veterans at Spicy Pie. Cheese, jalapeno-and-pepperoni, you can't go wrong. Do note: a strong urge to nap may follow immediately after.\u003c/p>\n\u003cfigure id=\"attachment_111273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111273\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie.jpg\" alt=\"Spicy Pie ginormous slice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Pie ginormous slice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111272\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg\" alt=\"Essential to fold the Spicy Pie slice New York-style to eat it.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/pizza-spicy-pie-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Essential to fold the Spicy Pie slice New York-style to eat it. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\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": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
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"description": "With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
"title": "Annapurna: Promising New Indian and Nepalese Restaurant Opens in Old Oakland",
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"content": "\u003cfigure id=\"attachment_111108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8118-new.jpg\" alt=\"Annapurna’s cavernous dining room.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna’s cavernous dining room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the space that once housed Breads of India, Annapurna has risen as a solid choice for lunch or dinner in a neighborhood better known for cutting-edge food than classic choices. Annapurna’s nearest neighbors include Delage, a Japanese omakase place, Cosecha, new-age Mexican, and B-Dama, Cali-Japan fusion. So, it’s somewhat refreshing to find a straight-up Nepalese and Indian menu, especially when it comes with exceedingly welcoming, gracious service, to boot. \u003c/p>\n\u003cp>We visited the nearly two-month-old restaurant for dinner on the early side, with our two kids, seven and two, in tow. The first thing we noticed is how the cavernous space was quite sensitive to squeals and cries. The room has an incredibly high ceiling, complete with a balcony and rather Gothic chandeliers, prompting me to ask our server what had been in the space before Breads of India. She didn’t know, but it’s very elaborate—kitschy, even—and evokes a German beer hall. Nonetheless, she was lovely about the unsolicited noise, as well as the mess that always ensues when you take a toddler out to dinner.\u003c/p>\n\u003cp>We ordered simply, beginning with hand-formed vegetarian momos, fat Nepalese dumplings stuffed with cabbage, spinach, mushrooms, cheese, onion, and cilantro, served with a tomato chutney that was a nice balance of savory and sweet. Before they arrived, our server brought out little bowls of yellow lentil soup to start us off.\u003c/p>\n\u003cfigure id=\"attachment_111105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8104-new.jpg\" alt=\"Vegetarian momos at Annapurna,\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian momos at Annapurna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8092-new.jpg\" alt=\"Enjoying Annapurna’s lentil soup\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying Annapurna’s lentil soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aloo matar came next, stewed green peas and potatoes in a sauce that was pleasantly spicy, even though we’d ordered it mild, thinking of the kids’ preferences. It was what most people might consider medium-spicy, and that ended up pleasing everyone, especially with hot-out-of-the-tandoor naan, cut into triangles, which the baby kept referring to as “pizza.”\u003c/p>\n\u003cfigure id=\"attachment_111107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8116-new.jpg\" alt=\"Aloo matar, a sweetly spicy combination of peas and potatoes.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aloo matar, a sweetly spicy combination of peas and potatoes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our main course, we chose one of the best tandoori chicken dishes I’ve had in Oakland, big chunks of chicken rubbed in tikka spices and marinated in yogurt, served sizzling on an iron platter covered in shredded cabbage, onion, and green peppers. The garnish was rendered invitingly smoky by the tandoor, and really made the dish. We took the chicken off the plate immediately to cool so that it didn’t get overcooked. \u003c/p>\n\u003cfigure id=\"attachment_111106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8112-new.jpg\" alt=\"Tandoori chicken tikka.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tandoori chicken tikka. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drink menu could be improved. The consolation for the run-of-the-mill wine and beer list is the full bar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I highly recommend this place for a quick, inexpensive, friendly meal in a rapidly gentrifying neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_111109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8120-new.jpg\" alt=\"Annapurna exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.annapurnaoakland.com/\" target=\"_blank\">\u003cstrong>Annapurna Restaurant\u003c/strong>\u003c/a>\u003cbr>\n948 Clay St. [\u003ca href=\"https://goo.gl/9JJ8XQ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\n Ph: (510) 250-9696\u003cbr>\n Hours: Daily, 11am-9:30pm\u003cbr>\n Price Range: $$ (Entrees $10-$19)\u003c/p>\n\n",
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"excerpt": "Annapurna is a worthy traditional restaurant in the heart of one Oakland’s trendiest neighborhoods.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8118-new.jpg\" alt=\"Annapurna’s cavernous dining room.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8118-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna’s cavernous dining room. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the space that once housed Breads of India, Annapurna has risen as a solid choice for lunch or dinner in a neighborhood better known for cutting-edge food than classic choices. Annapurna’s nearest neighbors include Delage, a Japanese omakase place, Cosecha, new-age Mexican, and B-Dama, Cali-Japan fusion. So, it’s somewhat refreshing to find a straight-up Nepalese and Indian menu, especially when it comes with exceedingly welcoming, gracious service, to boot. \u003c/p>\n\u003cp>We visited the nearly two-month-old restaurant for dinner on the early side, with our two kids, seven and two, in tow. The first thing we noticed is how the cavernous space was quite sensitive to squeals and cries. The room has an incredibly high ceiling, complete with a balcony and rather Gothic chandeliers, prompting me to ask our server what had been in the space before Breads of India. She didn’t know, but it’s very elaborate—kitschy, even—and evokes a German beer hall. Nonetheless, she was lovely about the unsolicited noise, as well as the mess that always ensues when you take a toddler out to dinner.\u003c/p>\n\u003cp>We ordered simply, beginning with hand-formed vegetarian momos, fat Nepalese dumplings stuffed with cabbage, spinach, mushrooms, cheese, onion, and cilantro, served with a tomato chutney that was a nice balance of savory and sweet. Before they arrived, our server brought out little bowls of yellow lentil soup to start us off.\u003c/p>\n\u003cfigure id=\"attachment_111105\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8104-new.jpg\" alt=\"Vegetarian momos at Annapurna,\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111105\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8104-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian momos at Annapurna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111104\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8092-new.jpg\" alt=\"Enjoying Annapurna’s lentil soup\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111104\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8092-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying Annapurna’s lentil soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Aloo matar came next, stewed green peas and potatoes in a sauce that was pleasantly spicy, even though we’d ordered it mild, thinking of the kids’ preferences. It was what most people might consider medium-spicy, and that ended up pleasing everyone, especially with hot-out-of-the-tandoor naan, cut into triangles, which the baby kept referring to as “pizza.”\u003c/p>\n\u003cfigure id=\"attachment_111107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8116-new.jpg\" alt=\"Aloo matar, a sweetly spicy combination of peas and potatoes.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8116-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aloo matar, a sweetly spicy combination of peas and potatoes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For our main course, we chose one of the best tandoori chicken dishes I’ve had in Oakland, big chunks of chicken rubbed in tikka spices and marinated in yogurt, served sizzling on an iron platter covered in shredded cabbage, onion, and green peppers. The garnish was rendered invitingly smoky by the tandoor, and really made the dish. We took the chicken off the plate immediately to cool so that it didn’t get overcooked. \u003c/p>\n\u003cfigure id=\"attachment_111106\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8112-new.jpg\" alt=\"Tandoori chicken tikka.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111106\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8112-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tandoori chicken tikka. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drink menu could be improved. The consolation for the run-of-the-mill wine and beer list is the full bar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I highly recommend this place for a quick, inexpensive, friendly meal in a rapidly gentrifying neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_111109\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/IMG_8120-new.jpg\" alt=\"Annapurna exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111109\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/IMG_8120-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Annapurna exterior \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.annapurnaoakland.com/\" target=\"_blank\">\u003cstrong>Annapurna Restaurant\u003c/strong>\u003c/a>\u003cbr>\n948 Clay St. [\u003ca href=\"https://goo.gl/9JJ8XQ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\n Ph: (510) 250-9696\u003cbr>\n Hours: Daily, 11am-9:30pm\u003cbr>\n Price Range: $$ (Entrees $10-$19)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Salvage Supperclub: A High-End Dinner In A Dumpster To Fight Food Waste",
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"content": "\u003cp>It's a balmy Sunday night in late June in San Francisco, post-Pride parade, and I'm about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.\u003c/p>\n\u003cp>A glance at the menu and the evening looks promising. The hosts are gracious, the guests friendly and the organizers earnest. The dumpster is simply but tastefully decked out: glass tea lights, long wooden benches, bar towel napkins.\u003c/p>\n\u003cp>But the bottom line: A dumpster dinner better be delicious or I'm out of here.\u003c/p>\n\u003cp>On tonight's menu: Wilted basil, bruised plums, past-their-prime tomatoes, vegetable pulp, surplus squash, whole favas (we're talking even the tough outer layer), garbanzo bean water, dairy whey, sweet potato skins and overripe, peel-on bananas. These ingredients, some of the most frequently tossed food items in home kitchens, don't exactly whet the appetite as advertised.\u003c/p>\n\u003cp>But, with the exception of the banana skin — it was hard to get past the slimy texture and scent of rot, even if the peel was reimagined as a crispy doughnut — it's all finger-licking good. And not too fancy: the sort of dishes — fava, corn and lettuce soup; tomato, eggplant and squash ratatouille; mini veggie burgers with crispy potatoes — that modest home cooks might actually make. Which is chef Pesha Perslweig's intention for the meal, the brainchild of New Yorker Josh Treuhaft, an industrial designer who has thrown similar dumpster dinners in Brooklyn, N.Y., and Berkeley, Calif.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The idea behind this multi-course, veg-forward tasting menu is for eaters to see the incredible potential many of us fail to see in our food,\" says Treuhaft, whose day job is as a designer focused on sustainability. He hopes Salvage Supperclub might play a role in modifying people's behavior for the greater good.\u003c/p>\n\u003cp>\"I want to engage people and get them excited about food waste prevention, so we send less food to the landfill or compost,\" he says. \"The goal here is to broaden the scope of what is edible.\"\u003c/p>\n\u003cp>Sure, the concept sounds gimmicky: Bring together a bunch of food-obsessed Bay Area dwellers willing to pay premium San Francisco prices to get cozy at a communal table in a pop-up venue typically associated with trash. Then, invite them to chow down on grub frequently destined for the green bin. But the assembled group of 16 seem less the sort in search of the next new foodie thing and more eager to eat well \u003cem>and\u003c/em> save the world, or at least be more mindful about waste. There's a retired high school math teacher and his family, a hairdresser friend of the chef and several guests with food-related jobs.\u003c/p>\n\u003cp>The San Francisco dinners (there were two back-to-back) also serve as benefits for Food Runners. The nonprofit has rescued excess food from the city's restaurants, corporations, caterers, hotels and others for almost 30 years. Food Runners helps perfectly edible, perishable and prepared food find its way to people in need — at soup kitchens, homeless shelters, group housing and senior and low-income apartments.\u003c/p>\n\u003cp>Demand for this service has ratcheted up in recent years, as the number of homeless and hungry in San Francisco has risen significantly. At the same time, the boom in tech companies with gourmet cafeterias has coincided with a dramatic uptick in donations from millennials who want to divert excess ready-to-eat fare to charity. About two tons of donations a week come from tech firms alone, Food Runners founder Mary Risley estimates. Food Runners delivers 16 tons of food a week, enough to make 5,000 meals a day.\u003c/p>\n\u003cp>Ingredients for the supper clubs are sourced from emerging local players in the food waste movement. In the mix: Emeryville-based Imperfect Produce, whose mission is to find homes for so-called ugly fruits and vegetables through a delivery subscription box; and San Francisco startup Cerplus, an online marketplace that connects farmers' and wholesalers' surplus and secondary produce with restaurants and food businesses.\u003c/p>\n\u003cfigure id=\"attachment_111093\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg\" alt=\"This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner. \u003ccite>(Sarah Henry for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Self-taught, private chef Perlsweig grew up with a grandfather who survived the Depression. Food waste was practically unheard of in that house. \"Once I started working on this project, I realized that there is a lot we can all do to cut down on how much we waste,\" says Perlsweig, who uses the Instagram handle the_bruisedpeach.\u003c/p>\n\u003cp>Perlsweig enjoys the challenge of reclaiming food for the supper club: Aquafaba, the viscous canned chickpea liquid most of us dump down the drain, replaces egg in a basil aioli. It also works as a whipped cream substitute on top of a banana split. There are melon seeds in cocktail concoctions; stone-fruit-pit-infused sweet syrups; fava pods soaked and steamed and used in stock.\u003c/p>\n\u003cp>At this dinner, an entrepreneurial type dubs the vegetable-pulp sliders a potential food truck hit. The wine flows, the fog moves in, diners wrap blankets around their shoulders and open packet hand warmers. There's a comfortable lull in conversation. Into the void comes a city recycling truck, which noisily pulls up right beside the dumpster. This fortuitous turn of events perks up the guests, now mostly intent on keeping warm between courses. You couldn't script this stuff if you tried.\u003c/p>\n\u003cp>Treuhaft is delighted. There's a videographer on hand to document the sight and sound of the city's garbage guys on their routine rounds picking up this city's recyclables and waste. Not captured on camera: the aroma of decomposing organic matter destined for a landfill or compost location.\u003c/p>\n\u003cp>It's a timely and pungent reminder that, in this city of excess and squalor, where many eat like kings while many others barely stave off starvation, much still goes to waste.\u003c/p>\n\u003cp>\"I hope my guests come away from my dinners with a new outlook on how they're using and not using the food in their kitchens,\" says Perlsweig, who sports rose-hued hair and obligatory industry-inspired ink. \"It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine. Change is hard. If I can move the dial, however small, in the right direction, then I feel like I've done my job.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sarah Henry is a food writer based in the San Francisco Bay Area and the author of \u003c/em>\u003ca href=\"http://www.yellowpearpress.com/book/farmsteads-of-the-california-coast/\">Farmsteads of the California Coast\u003c/a>\u003cem>. A version of this story first appeared in \u003c/em>\u003ca href=\"http://ediblesanfrancisco.ediblefeast.com/wasted\">Edible San Francisco\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's a balmy Sunday night in late June in San Francisco, post-Pride parade, and I'm about to eat dinner in a pristine blue dumpster in a dead-end SOMA (South of Market) street. The event, Salvage Supperclub, seeks to draw attention to food waste and encourage home cooks to not throw out less than ideal, yet still edible stuff.\u003c/p>\n\u003cp>A glance at the menu and the evening looks promising. The hosts are gracious, the guests friendly and the organizers earnest. The dumpster is simply but tastefully decked out: glass tea lights, long wooden benches, bar towel napkins.\u003c/p>\n\u003cp>But the bottom line: A dumpster dinner better be delicious or I'm out of here.\u003c/p>\n\u003cp>On tonight's menu: Wilted basil, bruised plums, past-their-prime tomatoes, vegetable pulp, surplus squash, whole favas (we're talking even the tough outer layer), garbanzo bean water, dairy whey, sweet potato skins and overripe, peel-on bananas. These ingredients, some of the most frequently tossed food items in home kitchens, don't exactly whet the appetite as advertised.\u003c/p>\n\u003cp>But, with the exception of the banana skin — it was hard to get past the slimy texture and scent of rot, even if the peel was reimagined as a crispy doughnut — it's all finger-licking good. And not too fancy: the sort of dishes — fava, corn and lettuce soup; tomato, eggplant and squash ratatouille; mini veggie burgers with crispy potatoes — that modest home cooks might actually make. Which is chef Pesha Perslweig's intention for the meal, the brainchild of New Yorker Josh Treuhaft, an industrial designer who has thrown similar dumpster dinners in Brooklyn, N.Y., and Berkeley, Calif.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The idea behind this multi-course, veg-forward tasting menu is for eaters to see the incredible potential many of us fail to see in our food,\" says Treuhaft, whose day job is as a designer focused on sustainability. He hopes Salvage Supperclub might play a role in modifying people's behavior for the greater good.\u003c/p>\n\u003cp>\"I want to engage people and get them excited about food waste prevention, so we send less food to the landfill or compost,\" he says. \"The goal here is to broaden the scope of what is edible.\"\u003c/p>\n\u003cp>Sure, the concept sounds gimmicky: Bring together a bunch of food-obsessed Bay Area dwellers willing to pay premium San Francisco prices to get cozy at a communal table in a pop-up venue typically associated with trash. Then, invite them to chow down on grub frequently destined for the green bin. But the assembled group of 16 seem less the sort in search of the next new foodie thing and more eager to eat well \u003cem>and\u003c/em> save the world, or at least be more mindful about waste. There's a retired high school math teacher and his family, a hairdresser friend of the chef and several guests with food-related jobs.\u003c/p>\n\u003cp>The San Francisco dinners (there were two back-to-back) also serve as benefits for Food Runners. The nonprofit has rescued excess food from the city's restaurants, corporations, caterers, hotels and others for almost 30 years. Food Runners helps perfectly edible, perishable and prepared food find its way to people in need — at soup kitchens, homeless shelters, group housing and senior and low-income apartments.\u003c/p>\n\u003cp>Demand for this service has ratcheted up in recent years, as the number of homeless and hungry in San Francisco has risen significantly. At the same time, the boom in tech companies with gourmet cafeterias has coincided with a dramatic uptick in donations from millennials who want to divert excess ready-to-eat fare to charity. About two tons of donations a week come from tech firms alone, Food Runners founder Mary Risley estimates. Food Runners delivers 16 tons of food a week, enough to make 5,000 meals a day.\u003c/p>\n\u003cp>Ingredients for the supper clubs are sourced from emerging local players in the food waste movement. In the mix: Emeryville-based Imperfect Produce, whose mission is to find homes for so-called ugly fruits and vegetables through a delivery subscription box; and San Francisco startup Cerplus, an online marketplace that connects farmers' and wholesalers' surplus and secondary produce with restaurants and food businesses.\u003c/p>\n\u003cfigure id=\"attachment_111093\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg\" alt=\"This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-111093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/dumpsterdinner_enl-f4a8ec3c5db0004d85a1aa0b0ca0194f8b3759c9-960x1280.jpg 960w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">This San Francisco dumpster was decorated with glass tea lights, long wooden benches and bar towel napkins for the Salvage Supperclub dinner. \u003ccite>(Sarah Henry for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Self-taught, private chef Perlsweig grew up with a grandfather who survived the Depression. Food waste was practically unheard of in that house. \"Once I started working on this project, I realized that there is a lot we can all do to cut down on how much we waste,\" says Perlsweig, who uses the Instagram handle the_bruisedpeach.\u003c/p>\n\u003cp>Perlsweig enjoys the challenge of reclaiming food for the supper club: Aquafaba, the viscous canned chickpea liquid most of us dump down the drain, replaces egg in a basil aioli. It also works as a whipped cream substitute on top of a banana split. There are melon seeds in cocktail concoctions; stone-fruit-pit-infused sweet syrups; fava pods soaked and steamed and used in stock.\u003c/p>\n\u003cp>At this dinner, an entrepreneurial type dubs the vegetable-pulp sliders a potential food truck hit. The wine flows, the fog moves in, diners wrap blankets around their shoulders and open packet hand warmers. There's a comfortable lull in conversation. Into the void comes a city recycling truck, which noisily pulls up right beside the dumpster. This fortuitous turn of events perks up the guests, now mostly intent on keeping warm between courses. You couldn't script this stuff if you tried.\u003c/p>\n\u003cp>Treuhaft is delighted. There's a videographer on hand to document the sight and sound of the city's garbage guys on their routine rounds picking up this city's recyclables and waste. Not captured on camera: the aroma of decomposing organic matter destined for a landfill or compost location.\u003c/p>\n\u003cp>It's a timely and pungent reminder that, in this city of excess and squalor, where many eat like kings while many others barely stave off starvation, much still goes to waste.\u003c/p>\n\u003cp>\"I hope my guests come away from my dinners with a new outlook on how they're using and not using the food in their kitchens,\" says Perlsweig, who sports rose-hued hair and obligatory industry-inspired ink. \"It makes me happy to hear that a former guest made carrot top pesto or was inspired by a dish of mine. Change is hard. If I can move the dial, however small, in the right direction, then I feel like I've done my job.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sarah Henry is a food writer based in the San Francisco Bay Area and the author of \u003c/em>\u003ca href=\"http://www.yellowpearpress.com/book/farmsteads-of-the-california-coast/\">Farmsteads of the California Coast\u003c/a>\u003cem>. A version of this story first appeared in \u003c/em>\u003ca href=\"http://ediblesanfrancisco.ediblefeast.com/wasted\">Edible San Francisco\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay",
"title": "Bay Area Bites Guide to Fresh Pasta Sources in the Peninsula and South Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID=bayareabites_119881,news_10966514 label='Bay Area Pasta']\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Bertucelli's La Villa\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave, San Jose, CA 95125 [\u003ca href=\"https://goo.gl/DVjQ10\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (408) 295-7851\u003cbr>\nHours: Tues-Wed, 9:30am-6:30pm; Thu-Fri, 9:30am-7pm; Sat, 9:30am-6pm. Closed Sunday and Monday.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bertucellis-La-Villa-Delicatessen-92953840273/\" target=\"_blank\" rel=\"noopener\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\" target=\"_blank\" rel=\"noopener\">@lavilladeliwg\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/lavilladelicatessen/\" target=\"_blank\" rel=\"noopener\">avilladelicatessen\u003c/a>\u003cbr>\nPrice range: Ravioli, $9.95-18.99 for 48\u003c/p>\n\n",
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"excerpt": "Some better groceries and farmers markets are now fresh pasta destinations but our guide identifies local producers on the Peninsula and in the South Bay where purveyors are offering the best pasta around. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cem>This article was updated on September 5, 2019.\u003c/em>\u003c/p>\n\u003cp>When it comes to comfort food, fresh pasta covers the waterfront, satisfaction wise. Its moist silky softness with just enough tooth resistance is a sublime accompaniment to sauces and -- of course -- lots of melting cheese. Sure, the debate rages on about the merits of \u003ca href=\"http://www.thedailymeal.com/difference-between-fresh-and-dry-pasta\" target=\"_blank\" rel=\"noopener\">dried versus fresh pasta\u003c/a> noodles, but those living south of the city can happily munch on pleasing, locally-crafted products from a handful of pasta makers while deciding for themselves. And there's no contest in the case of filled pastas, with fresh the only way to go.\u003c/p>\n\u003cp>On the Peninsula and in the South Bay, \"fresh\" frequently means fresh frozen when it comes to ravioli as producers seek to get an optimum product into consumers' hands. As Santa Cruz Pasta Factory owner Steve Simonovich explains it, \"The shelf life of ravioli is very short. Ravioli immediately start degrading because of the interaction between the wet filling and the dough. I believe that when you immediately freeze a ravioli after making it, the product is better compared to a two-day-old fresh ravioli or older. I also believe that a frozen ravioli boils better.\"\u003c/p>\n\u003cp>Often proving his point is how the high-volume brands of so-called fresh ravioli found in supermarkets can lack the pleasing texture and otherwise elude satisfaction compared to local products. In the case of fresh versus fresh-frozen versions from local producers, it's difficult to tell the difference after they're cooked. However, purists can definitely find fresh, non-frozen, house-made ravioli in the region if they desire. Locally-made noodles are invariably fresh.\u003c/p>\n\u003cp>The tasty pasta found in the area is often quite good without a formal sauce. Toss these silky pillows or toothy noodles with a favored combination -- select among cooked vegetables, mushrooms and various kinds of protein -- add chopped herbs, a little reduced stock or demi-glace and a little splash of pasta cooking water, sprinkle on cheese and dive in. Here's a handful of fresh pasta sources on the Peninsula and in the South Bay region, listed roughly from north to south. If your favorite isn't included, be sure to add it and recommendations on what's best to buy there in the comments section.\u003c/p>\n\u003ch2>Home Maid Ravioli/Organic Maid Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110191\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/ravioli.jpg\" alt='The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings.' width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/ravioli-960x692.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"North Beach style\" ravioli from Home Maid in South San Francisco scream old-school Italian, with a fine-grained beef filling touched with Italian seasonings. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Generations of an Italian family have run this pasta production company for many decades, with its noodles and ravioli showing up in a variety of delis and restaurants like Original Joe's as well as at farmers markets all around the Bay Area and markets such as Lunardi's, Piazza's and Mollie Stone's. The little retail shop in the front of the plant has enticingly low prices, like 48 fresh, small \"North Beach style\" beef ravioli for under $4. But make sure to bring cash or checks only.\u003c/p>\n\u003cfigure id=\"attachment_110192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110192\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-ravioli.jpg\" alt=\"The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-ravioli-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mainstay of homey Italian eateries and delis all around the region, Home Maid's classic North Beach-style ravioli are sold fresh in a small retail store in the company's plant in an industrial area of South San Francisco. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110200\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Home-M-pea-raw.jpg\" alt=\"Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Home-M-pea-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat pillows filled with a delicious ricotta cheese and fresh English pea mixture is just one of around 10 frozen ravioli available at the Home Maid store. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some fresh noodles, pasta sheets and gnocchi are also available, while a sizeable assortment of frozen ravioli is offered such as lobster, butternut squash, mushroom and roasted garlic, asparagus and goat cheese, and sweet pea and ricotta. The latter is a delight, with nicely resistant dough encasing a creamy filling bursting with fresh pea flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The industrial location can make parking problematic but fans don't mind, praising the freshness, family recipes and appealing prices. Home cooks with favorite filling recipes who hate the whole rolling out, filling and cutting process of making ravioli can bring in five pounds of filling and get back 10 boxes of ravioli for just $2.35 per box.\u003c/p>\n\u003cp>\u003ca href=\"http://www.homemaidravioli.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Home Maid Ravioli/Organic Maid Pasta\u003c/strong>\u003c/a>\u003cbr>\n360-A Shaw Rd., South San Francisco, CA 94080 [\u003ca href=\"https://goo.gl/4LgFR1\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 588-0600\u003cbr>\nHours: Mon-Fri, 7:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Home-Maid-Ravioli-Company-Organic-Maid-Pasta-Orchard-Maid-Olive-Co-149975688363728/\" target=\"_blank\" rel=\"noopener\">Home Maid Ravioli Company & Organic Maid Pasta & Orchard Maid Olive Co.\u003c/a>\u003cbr>\nPrice range: Fresh pasta, $2.79-8.25 per package. Ravioli, $3.99-5.89 for 24 (Cash or Check only)\u003c/p>\n\u003ch2>Pasta Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110201\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg\" alt=\"Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \" width=\"1920\" height=\"1376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-400x287.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1440x1032.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-raw-sq-ink-lemon-pepper-960x688.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh squid ink linguine and lemon pepper fettuccini from Pasta Pasta in downtown San Mateo are among one of the region's largest assortments of fresh pasta. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This shop has to be the busy person's best friend, making not just excellent pasta but a whole range of delicious entrees and other dishes that are way beyond the usual takeout options. The smells when walking in are intoxicating. This is the only pasta producer in the region offering exclusively fresh items, which are priced by the pound so can be bought in small or large quantities.\u003c/p>\n\u003cp>For example, the lemon-pepper fettuccini has just the right hints of both flavors while the hard-to-find squid ink linguine with its subtle ocean bitterness is great paired with a seafood sauce. Noodles have the golden hue of egg and cook into silky, toothy perfection. There are many other noodle choices like pappardelle, red pepper linguine, radiatori, rotini, rigatoni, whole wheat spaghetti and more. Meanwhile, 10 ravioli offerings are always available, ranging from the classics like meats and cheese to mushroom medley, roasted garlic-chèvre, sweet pea-zucchini, chicken-prosciutto and others.\u003c/p>\n\u003cfigure id=\"attachment_110202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110202\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg\" alt=\"With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-sq-ink-dish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With its faint seashore flavors, the squid ink linguine from Pasta Pasta is great paired with seafood, such as this mélange of corn, tomato, smoked salmon and herbs. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110193\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/PP-case.jpg\" alt=\"A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo.\" width=\"1920\" height=\"1240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-768x496.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1440x930.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-1180x762.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/PP-case-960x620.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A big selection of fresh noodles and ravioli is just one reason to head to Pasta Pasta in San Mateo. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the chefs is usually on hand behind the counter to answer any questions and make recommendations. A slightly different recipe is used for the filled pastas, which are also sometimes encased in colorful, vegetable-flavored dough. And when it comes to sauces suitable for such well-crafted pasta, this shop also excels, offering 10 choices. Mini riots among customers would start if the kitchen were ever to run out of the remarkable \"matriccina\" red sauce with prosciutto and garlic or the rich but not gloppy-thick creamy mushroom sauce. Alas, no other pasta shop in this region has better sauces than these guys.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pastapastaco.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pasta Pasta\u003c/strong>\u003c/a>\u003cbr>\n125 E 4th Ave., San Mateo, CA 94401 [\u003ca href=\"https://goo.gl/93WDKD\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 347-2782\u003cbr>\nHours: Mon-Sat, 10am-8pm; Sun, 12-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pastapastaco/\" target=\"_blank\" rel=\"noopener\">pasta pasta (San Mateo)\u003c/a>\u003cbr>\nPrice range: Noodles, $8-9 per pound; ravioli, $11-14 per pound\u003c/p>\n\u003ch2>Saporito Pasta\u003c/h2>\n\u003cfigure id=\"attachment_110194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110194\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg\" alt=\"Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region.\" width=\"1920\" height=\"1063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-400x221.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-800x443.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-768x425.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1440x797.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1180x653.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-960x532.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Saporito-red-pepper-gorgonzola-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Raw and cooked versions of the red pepper-gorgonzola ravioli from Saporito Pasta, which have great texture and a filling with just enough cheese bite. This wholesale-only pasta company is the secret behind the pasta offered at many upscale restaurants, groceries and corporate cafes in the region. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This below-the-radar Redwood City pasta maker crafts first-class products that have long been delighting guests at many upscale restaurants on the Peninsula and Saporito pasta can also be found in various discriminating Bay Area groceries like Draeger's, AG Ferrari, Rainbow Grocery and others. In addition, the pasta is pleasing well-paid techies in the cafes at Google, Facebook and the like.\u003c/p>\n\u003cp>Since some groceries slap their own brand on Saporito pasta products, probably the best place to peruse a wide assortment in its own packaging is at Sigona's Farmers Market in Redwood City. Plus, this is a good place to pick up some ingredients to accompany a pasta meal, since this produce-focused store has a great assortment.\u003c/p>\n\u003cfigure id=\"attachment_110195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110195\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/Sigonas-Saporito.jpg\" alt=\"Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture.\" width=\"1920\" height=\"1349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-400x281.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1440x1012.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-1180x829.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/Sigonas-Saporito-960x675.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sigona's carries a broad selection of the reasonably priced fresh pasta noodles from Saporito, whose plant is in Redwood City. The noodles are a tad thinner than those from other producers and when cooked have a pleasing flavor with still-toothy texture. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silky and toothy, the dough produces tasty noodles of all sorts as well as wrapping around a wealth of appealing fillings. Saporito ravioli come in different shapes, sizes and dough colors, which is somewhat unusual among the region's producers. Well priced considering the obvious quality, these ravioli -- which are fresh frozen -- are available in flavors that include lobster, asparagus-goat cheese, butternut squash, sun-dried tomato, beet, artichoke-cheese, sweet pea-asiago, corn-ricotta and more. Frozen Saporito gnocchi and tortellone are also available in the Sigona's case.\u003c/p>\n\u003cp>\u003cstrong>Saporito Pasta\u003c/strong>\u003cbr>\nBest selection available at \u003ca href=\"https://www.sigonas.com/\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\n2345 Middlefield Road, Redwood City, CA 94063 [\u003ca href=\"https://goo.gl/80xIta\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nTel: (650) 368-6993\u003cbr>\nHours: Summer: Mon-Fri: 8am-8:30pm; Sat-Sun: 8am-7:30pm | Winter: Mon-Fri: 8am-7:30pm; Sat-Sun: 8am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"http://Sigona's%20Farmers%20Market\" target=\"_blank\" rel=\"noopener\">Sigona's Farmers Market\u003c/a>\u003cbr>\nPrice range: Noodles, $6 per package; ravioli, $9-15 per package\u003c/p>\n\u003ch2>Bertucelli's La Villa\u003c/h2>\n\u003cfigure id=\"attachment_110196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110196\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg\" alt=\"Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean.\" width=\"1920\" height=\"1245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1440x934.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LaVilla-lobster-rav-960x623.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bertucelli's La Villa, a classic Italian deli in Willow Glen, makes amazing lobster ravioli that burst with the unmistakable flavor of this kingly crustacean. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like a transplanted old-school deli from Little Italy, this cramped, busy spot on the main drag in Willow Glen has been keeping pasta lovers happy for generations. The smells upon entering tell the tale, redolent of homemade Italian food. While a few products from the Pasta Shop in Rockridge are sold here, what brings pasta people in are the house-made ravioli -- small, fat little pillows of goodness with no fancy-schmancy flavors.\u003c/p>\n\u003cp>Offered in petite squares filled with beef, cheese, chicken, feta or lobster, the ravioli are just what one expects in a classic ravioli, with fine texture and abundant filling. A small case by the front door usually contains boxes of frozen ravioli -- which are still seriously tasty after cooking. However, La Villa also takes online ravioli orders via the \u003ca href=\"http://www.wglavilla.com/RavioliOrder.php\" target=\"_blank\" rel=\"noopener\">website\u003c/a> for those who want fresh ones or a larger quantity. A few sauces are also available online or in the store.\u003c/p>\n\u003cp>Since ravioli are just a small part of La Villa's business, peruse the shelves full of Italian ingredients, order one of their popular sandwiches or snag some of the renowned, ready-to-go items such as killer arancini, canneloni, or lasagna. The unbelievable crème brūlée cheesecake is worth a trip alone.\u003c/p>\n\u003cfigure id=\"attachment_111050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/fettucine-pesto.jpg\" alt=\"Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops.\" width=\"1920\" height=\"1180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-400x246.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-800x492.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-768x472.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1440x885.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-1180x725.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/fettucine-pesto-960x590.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh pasta noodles are a perfect accompaniment to a pesto sauce made from whatever main ingredient one desires-- basil, cilantro, sun-dried tomato, beet, parsley or this version, from carrot tops. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"soldout": {
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